Author: "Blanco-Gomis, D." / Subject: distillation

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Author:: Blanco Gomis, D., et al. ; Rodriguez Madrera, R.; Mangas Alonso, J.J.; Show all 3 Authors
Source:: Journal of agricultural and food chemistry 2003 v.51 no.27 pp. 7969-7973
ISSN:: 0021-8561
Subject:: temporal variation; gallic acid; vanillin; brandy; wood; food storage; storage time; furans; Quercus alba; distillation; food composition; apple cider; oak barrels
Abstract:: ... 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 ...
DOI:: 10.1021/jf0347618
: http://dx.doi.org/10.1021/jf0347618

Author:: Blanco Gomis, D., et al. ; Rodriguez Madrera, R.; Mangas Alonso, J.J.; Show all 3 Authors
Source:: Journal of agricultural and food chemistry 2003 v.51 no.19 pp. 5709-5714
ISSN:: 0021-8561
Subject:: volatile compounds; brandy; lactones; wood; storage time; acetaldehyde; Quercus robur; fatty acid esters; distillation; apple cider; oak barrels; alcohols
Abstract:: ... 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, increased during aging, the highest level of this ester being detected in spirits distilled by double di ...
DOI:: 10.1021/jf034280o
: http://dx.doi.org/10.1021/jf034280o