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Sensory profile and acceptability of traditional and double-distilled cachaca aged in oak casks
(Inst Brewing, 2013-01-01)
Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as promoting some chemical reactions induced by the heat. Thus the ...
Coumarins and phenolic fingerprints of oak and Brazilian woods extracted by sugarcane spirit
(WILEY-V C H VERLAG GMBH, 2009)
A total of 25 sugarcane spirit extracts of six different Brazilian woods and oak, commonly used by cooperage industries for aging cachaca, were analyzed for the presence of 14 phenolic compounds (ellagic acid, gallic acid, ...
Spectrophotometric determination of caramel content in spirits aged in oak casks
(Aoac InternationalGaithersburgEUA, 2002)
Comparison between odour and aroma profiles of Chilean Pisco spirit
(ELSEVIER SCI LTD, 2005)
Precise sensory measurements of odour (orthonasal) and aroma (retronasal olfactory perception) are time and resource consuming. The aim of this work was to develop improved olfactory tasting procedures. Odour and aroma ...
Computational simulation applied to the investigation of industrial plants for bioethanol distillation
(Pergamon-elsevier Science LtdOxfordInglaterra, 2012)
Comparison between odour and aroma profiles of chilean pisco spirit
(ELSEVIER SCI LTD, 2005)
Precise sensory measurements of odour (orthonasal) and aroma (retronasal olfactory perception) are time and resource consuming. The aim of this work was to develop improved olfactory tasting procedures. Odour and aroma ...