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Sensory and chemical modifications of wine brandy aged with chestnut and oak wood

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Publication date
1 January 2009
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Abstract

This work evaluated the sensorial and chemical modifications in brandy aged in presence of two types of wood fragments in comparison with a brandy aged in wooden barrels

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    Repositório Científico do Instituto Politécnico de Castelo Branco

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    Repositório do Instituto Politécnico de Castelo Branco

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