Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

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Detalles Bibliográficos
Publicado en:	Ciência e técnica vitivinícola
Otros Autores:	Canas, Sara, Belchior, A. P., Falcâo, A., Gonçalves, J. A., Spranger, M. I., Souza, R. Bruno de
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciência e técnica vitivinícola v. 22, no. 1 (2007), p. 5-14
Materias:	Aguardientes Envejecimiento Madera Quercus Castanea Barriles Tratamiento Térmico Brandy Añejamiento Roble
Publicación relacionada:	Contenido en: Ciência e técnica vitivinícola

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