Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions
This study investigates the eff ect 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 sessifl ora and Quercus robur) chips or oak chips made from fragments of empty barrels th...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2017-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/275139 |