Effect of Electric Field Treatments on Brandy Aging in Oak Barrels

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1635-1643

  Zhang, Bin ^a   Zeng, Xin An ^a   Sun, Da Wen ^a,b   Yu, Shu Juan ^a   Yang, Mei Fang ^a   Ma, Sen ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Brandy; Electric fields; Maturation; Oak barrel

Indexed keywords

BRANDY; ELECTRIC FIELD TREATMENT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HARMFUL COMPOUNDS; INDUSTRY APPLICATIONS; MATURATION; OAK BARRELS; SOLID-PHASE MICROEXTRACTION;

ACIDIZATION; ELECTRIC FIELDS; ESTERIFICATION; ESTERS; FLAVONOIDS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRIAL APPLICATIONS; PHENOLS; TANNINS;

ACETALDEHYDE;

EID: 84879322930     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0788-7     Document Type: Article

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