Skip to main content alibris logo

Oak Lactone Formation in Wine and Spirits

by

Write The First Customer Review
Oak Lactone Formation in Wine and Spirits - Wilkinson, Kerry
Filter Results
Item Condition
Seller Rating
Other Options
Change Currency
Browse related Subjects
+ Browse All Subjects

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 ...

loading
Oak Lactone Formation in Wine and Spirits 2009, LAP Lambert Academic Publishing, Saarbrucken

ISBN-13: 9783838309057

Trade paperback