Changes in volatile compounds of grape pomace distillate (Italian grappa) during one-year ageing in oak and cherry barrels
Christine Mayr Marangon, Mirko De Rosso, Roberto Carraro, Riccardo Flamini
Topics & Concepts
PomaceChemistryDistillationFood sciencePulp and paper industryChromatographyEngineeringFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities