Oak Lactone Formation in Wine and Spirits

nur noch 3 lieferbar
  • Produktbeschreibung

    Oak Lactone Formation in Wine and Spirits

    The use of oak as a medium for the fermentation and/or maturation of alcoholic beverages is long established. Oak possesses a unique combination of physical and structural properties, which make it ideal for barrel construction. Additionally, oak maturation plays a significant role in the production of wine and spirits, influencing both physical attributes (colour, stability and astringency) and sensory characteristics. Of the many oak-derived volatiles extracted during maturation, the most important are considered to be the cis- and trans-isomers of oak lactone. Despite their importance to the aroma and flavour of wine and spirits, their origin remains unclear. Oak lactone is present in green oak wood, but additional quantities can be generated during the seasoning and toasting processes of cooperage, suggesting the presence of one or more precursors. This work describes: the role of glycosidic precursors in the formation of oak lactone during cooperage and maturation; the sensory impact of cis-oak lactone; and the kinetics of oak lactone formation and shortcomings of using oak chips/shavings as expedient alternative to barrels.
  • Zusatzinformation

    LAP Lambert Academic Publishing
    ISBN / EAN
  • Sie könnten auch an folgenden Produkten interessiert sein

    Art.Nr. 1028277

    Reiß:Praxisbuch IT-Dokumentation

    Art.Nr. 1479181

    Ramirez Molina:Diseño de una arquitectu

    Art.Nr. 1459513

    Seibert,J.:Anwend.v.Semantic-Web Techn.

  • 0 Kundenmeinungen

    Schreiben Sie selbst eine Rezension

    Ihre Meinung interessiert uns – und hilft anderen Kunden bei der Auswahl.

    Wenn Sie dieses Eingabefeld sehen sollten, lassen Sie es leer!