Short communication: The effect of barrel treatment on the sensory perception of Norwegian aquavit

Short communication: The effect of barrel treatment on the sensory perception of Norwegian aquavit

Descriptive sensory analysis was used in order to identify the barrel most similar to the tradtional oak barrels used to ship and store the spirit, aquavit. The traditional barrel was made of Spanish oak and previously used to store sherry.

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Bibliographische Detailangaben
Veröffentlicht in:Journal of wine research 1998-12, Vol.9 (3), p.185
Hauptverfasser: Sivertsen, Hanne K, Figenschou, Erik, Heuch, Halvor, Risvik, Einar
Format: Artikel
Sprache:eng
Schlagworte:
Food science
Liquor
Sensory perception
Wood
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Beschreibung
Zusammenfassung:Descriptive sensory analysis was used in order to identify the barrel most similar to the tradtional oak barrels used to ship and store the spirit, aquavit. The traditional barrel was made of Spanish oak and previously used to store sherry.
ISSN:0957-1264
1469-9672