Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics

The maturation of distilled spirits in wooden barrels is a critical process that defines the sensory profile and quality of the final product, primarily through the release of polyphenols and flavonoids. In this study, the early extraction kinetics of these compounds in agave distillates were invest...

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Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	Sara S. Piña-Torres, Camila S. Gómez-Navarro, Mariana García-Aceves, Marco A. Zárate-Navarro, Ana I. Zárate-Guzmán, Adriana I. Moral-Rodríguez, Francisco Carrasco-Marín, Luis A. Romero-Cano
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2026-01-01
Rangatū:	Foods
Ngā marau:	tequila mezcal raicilla bacanora maturation electrochemical color index
Urunga tuihono:	https://www.mdpi.com/2304-8158/15/1/170
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!