Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures

Ejemplares similares

• Ellagitannin content of oak wood as a function of species and of sampling position in the tree
  por: Masson, G.
• Extraction of ellagitannins from oak wood of model casks
  por: Puech, J. L.
• Stereoisomers of ß-Methyl-þ-Octatalctone. II. Contents in the wood of french (Quercus robur and Quercus petraea) and American (Quercus alba) Oaks
  por: MASSON, G.
• Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
• Variability of oak wood (Quercus rubur L., Quercus petraea liebl.) anatomy relating to cask properties
  por: Feuillat, F.