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  5. EFFECT OF ELECTRIC FIELD TREATMENTS ON AGING OF BRANDY IN OAK BARRELS

EFFECT OF ELECTRIC FIELD TREATMENTS ON AGING OF BRANDY IN OAK BARRELS

来源 :2011 Beijing Internation Conference on Non-thermal Processin | 被引量 : 0次 | 上传用户：csuzqc
【摘 要】
：
The influence of the application of a electric fields (EF) treatment (0.5 KV/cm) to the oak barrel during brandy maturation has been investigated.It is the first time that the oak barrel be treated di
【作 者】
：
Zhang Bin Zeng Xin-an Yu Shujuan Yang Meifang Ma Sen 
【机 构】
：
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640,
【出 处】
：
2011 Beijing Internation Conference on Non-thermal Processin
【发表日期】
：
2011年12期
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论文部分内容阅读
　　The influence of the application of a electric fields (EF) treatment (0.5 KV/cm) to the oak barrel during brandy maturation has been investigated.It is the first time that the oak barrel be treated directly during brandy maturation.The application of a EF treatment led to the brandy that was richer in tannins, total phenols, volatile phenols, esters compounds, and lower in the unpleasant compounds (Acetic aldehyde, Acetal, Furfural and Higher alcohols).
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