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A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.
Guerrero-Chanivet M, Valcárcel-Muñoz MJ, Guillén-Sánchez DA, Castro-Mejías R, Durán-Guerrero E, Rodríguez-Dodero C, García-Moreno MV. Guerrero-Chanivet M, et al. Among authors: valcarcel munoz mj. Foods. 2022 Nov 7;11(21):3540. doi: 10.3390/foods11213540. Foods. 2022. PMID: 36360152 Free PMC article.
Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.
Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Guerrero-Chanivet M, et al. Among authors: valcarcel munoz mj. Curr Res Food Sci. 2023 Mar 15;6:100486. doi: 10.1016/j.crfs.2023.100486. eCollection 2023. Curr Res Food Sci. 2023. PMID: 36969564 Free PMC article.
Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.
Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Guerrero-Chanivet M, et al. Among authors: valcarcel munoz mj. J Agric Food Chem. 2024 Jan 31;72(4):1959-1968. doi: 10.1021/acs.jafc.3c00501. Epub 2023 May 2. J Agric Food Chem. 2024. PMID: 37129181 Free PMC article.