相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines
Maria Guerrero-Chanivet et al.
FOODS (2020)
Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
Ana Martinez-Gil et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez
M. M. Sanchez-Guilien et al.
FOOD CHEMISTRY (2019)
Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology
Sara Canas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
Eduardo Coelho et al.
FOOD CHEMISTRY (2019)
Different Woods in Cooperage for Oenology: A Review
Ana Martinez-Gil et al.
BEVERAGES (2018)
Analysis of lignin-derived phenolic compounds and their transformations in aged wine distillates
Serghei Cernisev
FOOD CONTROL (2017)
Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review
Sara Canas
BEVERAGES (2017)
Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review
Alexandra Le Floch et al.
CARBOHYDRATE RESEARCH (2015)
Colour Changes in Brandy Spirits Induced by Light-Emitting Diode Irradiation and Different Temperature Levels
Francisco Espejo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Grape brandy production, composition and sensory evaluation
Argyrios Tsakiris et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies
Sara Canas et al.
FOOD CHEMISTRY (2013)
Analytical characterisation of a Brandy de Jerez during its ageing
Monica Schwarz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control of Brandy de Jerez
M. C. Rodriguez Dodero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content
Monica Schwarz et al.
FOOD CHEMISTRY (2009)
Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez
Monica Schwarz et al.
JOURNAL OF SEPARATION SCIENCE (2009)
Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols
Mirko De Rosso et al.
WOOD SCIENCE AND TECHNOLOGY (2009)
Isolation and structure of whiskey polyphenols produced by oxidation of oak wood ellagitannins
Miho Fujieda et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Influence of geographical origin and botanical species on the content of extractives in American, French, and East European oak woods
Andrei Prida et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Flavour and odour profile modifications during the first five years of Lourinha brandy maturation on different wooden barrels
I Caldeira et al.
ANALYTICA CHIMICA ACTA (2006)
Sugar contents of Brandy de Jerez during its aging
CM Montero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy
RR Madrera et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Maturing wines in oak barrels.: Effects of origin, volume, and age of the barrel on the wine volatile composition
LJ Pérez-Prieto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)