Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review
The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2017-11-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/3/4/55 |