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Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile

The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the s...

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Auteurs principaux: Ilda Caldeira, Cláudia Vitória, Ofélia Anjos, Tiago A. Fernandes, Eugénia Gallardo, Laurent Fargeton, Benjamin Boissier, Sofia Catarino, Sara Canas
Format: Artigo
Langue:Inglês
Publié: MDPI AG 2021-04-01
Collection:Applied Sciences
Sujets:
wine spirit
chestnut
micro-oxygenation
volatile compounds
sensory profile
Accès en ligne:https://www.mdpi.com/2076-3417/11/9/3991
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