Accelerated Aging of the Traditional Greek Distillate Tsipouro Using Wooden Chips. Part I: Effect of Static Maceration vs. Ultrasonication on the Polyphenol Extraction and Antioxidant Activity
The Greek traditional grape marc distillate Tsipouro was subjected to accelerated aging, using wooden chips from acacia, cherry, chestnut and oak wood. The processes included treatments under static maceration and ultrasonication and the evolution of the total polyphenol concentration was monitored...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-01-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2306-5710/3/1/5 |