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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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Principais autores: 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
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-01-01
Serier:Foods
Fag:
tequila
mezcal
raicilla
bacanora
maturation
electrochemical color index
Online adgang:https://www.mdpi.com/2304-8158/15/1/170
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