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

Se estudiaron los efectos de la temperatura y la frecuencia de humedecimiento durante la primera fase del tratamiento třmico (bending phase) sobre la respuesta simultǹea de distintos tipos de madera (castaǫ portuguš, roble americano y rumano) usados en el aęjamiento del brandy. Se midi ̤la evol...

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Bibliographic Details
Other Authors: Canas S., Belchior A. P., Spranger M. I., Falcô A., Gonȧlves J. A., Bruno-de-Sousa R., Estaȧo Vitivinc̕ola Nacional
Format: Book
Language:English
Subjects:
Bebidas alcohl̤icas
Bebidas
Ingeniera̕ qum̕ica
Industria de bebidas
Qum̕ica
Alcoholic beverages
Beverages
Chemical engineering
Beverage industry
Chemistry
Bebidas destiladas
Bebidas espirituosas
Brandy
Composicin̤ del brandy
Madera de roble
Madera de castaǫ
Modificacin̤ třmicas y qum̕icas
Distilled beverages
Spirits
Brandy composition
Oak wood
Chestnut wood
Thermal and chemical modification
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Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

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