Changes in Components Contents During Maceration of Oak Chips in Alcoholic Solution
碩士 === 大同大學 === 生物工程學系(所) === 92 === Complex aromatic compounds were formed during oak maturation of distilled liquors such as brandy and whiskey. Both the reactions among molecules of liquor themselves and extraction as well as hydrolysis effects of the oak barrel would affect the quality of the di...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21782526270458084551 |