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

dc.contributor.authorVillalón Mir, Marina 
dc.contributor.authorLópez García De La Serrana, Herminia 
dc.contributor.authorLópez Martínez, María del Carmen
dc.contributor.authorQuesada Granados, José Javier 
dc.date.accessioned2025-07-28T07:50:24Z
dc.date.available2025-07-28T07:50:24Z
dc.date.issued1991
dc.identifier.citationJournal of Liquid Chromatography Volume 14, (1991) - Issue 19es_ES
dc.identifier.urihttps://hdl.handle.net/10481/105712
dc.description.abstractThe 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.isoenges_ES
dc.publisherTaylor and Francises_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleThe influence of oak on the furanic aldehyde contents of 1 distillates subjected to aginges_ES
dc.typepreprintes_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doi10.1080/01483919108049415


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