Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions
This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak (Quercus sessiflora and Quercus robur) chips or oak chips made from fragments of empty barrels that...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| Schriftenreihe: | Food Technology and Biotechnology |
| Schlagworte: | |
| Online-Zugang: | https://hrcak.srce.hr/file/275139 |
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