Variation of extractable compounds and lignin contents in wood fragments used in the aging of wine brandies

BioResources

Volumn 8, Issue 3, 2013, Pages 4484-4496

  Anjos, Ofélia ^a,b   Carmona, Clarisse ^a   Caldeira, Ilda ^c,d   Canas, Sara ^c,d  

^a INSTITUTO POLITÉCNICO DE CASTELO BRANCO   (Portugal)

^b Universidade de Lisboa   (Portugal)

^c INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA   (Portugal)

^d UNIVERSITY OF ÉVORA   (Portugal)

Author keywords

Lignin content; Limousin oak; Portuguese chestnut; Wood extractives

Indexed keywords

FRUITS; LIGNIN; STAINLESS STEEL; STEEL TANKS; WINE;

BOTANICAL SPECIES; CASTANEA SATIVA; KLASON LIGNIN; LIGNIN CONTENTS; LIMOUSIN OAK; OVERALL QUALITY; PORTUGUESE CHESTNUT; WOOD EXTRACTIVES; CHESTNUT WOOD; QUERCUS ROBUR;

WOOD;

CASTANEA; EXTRACTIVES; FRUITS; LIGNINS; QUERCUS; AGING; QUERCUS ROBUR; STAVES; WOOD;

CASTANEA SATIVA; QUERCUS ROBUR;

EID: 84889017961     PISSN: None     EISSN: 19302126     Source Type: Journal    
DOI: 10.15376/biores.8.3.4484-4496     Document Type: Article

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