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

Main content area

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:: apple cider; distillation; brandy; oak barrels; wood; Quercus; Quercus alba; food storage; storage time; temporal variation; food composition; phenolic compounds; gallic acid; vanillin; furans
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:: apple cider; brandy; distillation; storage time; oak barrels; Quercus; Quercus robur; wood; volatile compounds; esters; acetaldehyde; alcohols; fatty acid esters; lactones
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