Influence of Distillation System, Oak Wood Type, and Aging Time on Volatile Compounds of Cider Brandy

A study of the influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy was carried out. Acetaldehyde and acetaldehyde diethyl acetal were influenced by distillation technology, oak wood type, and maturation time. The majority ester, ethyl ethanoate, incr...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2003-09, Vol.51 (19), p.5709-5714
Hauptverfasser:	Madrera, Roberto Rodríguez, Gomis, Domingo Blanco, Alonso, Juan J. Mangas
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetaldehyde - analysis Alcoholic Beverages - analysis Food Handling - methods Quercus Time Factors Volatilization Wood
Online-Zugang:	Volltext
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