The influence of oak on the furanic aldehyde contents of 1 distillates subjected to aging

dc.contributor.author	Villalón Mir, Marina
dc.contributor.author	López García De La Serrana, Herminia
dc.contributor.author	López Martínez, María del Carmen
dc.contributor.author	Quesada Granados, José Javier
dc.date.accessioned	2025-07-28T07:50:24Z
dc.date.available	2025-07-28T07:50:24Z
dc.date.issued	1991
dc.identifier.citation	Journal of Liquid Chromatography Volume 14, (1991) - Issue 19	es_ES
dc.identifier.uri	https://hdl.handle.net/10481/105712
dc.description.abstract	The furfural and 5-hydroximethyl furfural, content was analyzed by H.P.L.C. in distilled different alcoholic beverages subjected to periods of aging in barrels of French Limousin and American Kentucky oak. The presence of these furanic compounds, is not due to the length of time spent in the barrel. The aged of the barrel, its manner of use and the charring process control the concentration of furanic aldehydes.	es_ES
dc.language.iso	eng	es_ES
dc.publisher	Taylor and Francis	es_ES
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.title	The influence of oak on the furanic aldehyde contents of 1 distillates subjected to aging	es_ES
dc.type	preprint	es_ES
dc.rights.accessRights	open access	es_ES
dc.identifier.doi	10.1080/01483919108049415

Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional