Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

  1. Guerrero-Chanivet, M.
  2. Ortega-Gavilán, F.
  3. Bagur-González, M.G.
  4. Valcárcel-Muñoz, M.J.
  5. García-Moreno, M.V.
  6. Guillén-Sánchez, D.A.
Current Research in Food Science

ISSN: 2665-9271

Year of publication: 2023

Volume: 6

Type: Article

DOI: 10.1016/J.CRFS.2023.100486 GOOGLE SCHOLAR lock_openOpen access editor