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- Blanco Gomis, D., et al. Show all 3 Authors
- Journal of agricultural and food chemistry 2003 v.51 no.27 pp. 7969-7973
- temporal variation; gallic acid; vanillin; brandy; wood; food storage; storage time; furans; Quercus alba; distillation; food composition; apple cider; oak barrels
- ... A control of phenolic and furanic compounds in cider brandy was carried out during maturation in oak casks, studying three technological factors: distillation (rectification column vs double distillation), oak wood type (French vs American), and aging time (32 months). Gallic acid and benzoic and cinnamic aldehydes significantly increased during maturation of cider brandies, the highest level of t ...