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   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/105712">
      <dc:title>The influence of oak on the furanic aldehyde contents of 1 distillates subjected to aging</dc:title>
      <dc:creator>Villalón Mir, Marina</dc:creator>
      <dc:creator>López García De La Serrana, Herminia</dc:creator>
      <dc:creator>López Martínez, María del Carmen</dc:creator>
      <dc:creator>Quesada Granados, José Javier</dc:creator>
      <dc:description>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.</dc:description>
      <dc:date>2025-07-28T07:50:24Z</dc:date>
      <dc:date>2025-07-28T07:50:24Z</dc:date>
      <dc:date>1991</dc:date>
      <dc:type>preprint</dc:type>
      <dc:identifier>Journal of Liquid Chromatography Volume 14, (1991) - Issue 19</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/105712</dc:identifier>
      <dc:identifier>10.1080/01483919108049415</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by-nc-nd/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Attribution-NonCommercial-NoDerivatives 4.0 Internacional</dc:rights>
      <dc:publisher>Taylor and Francis</dc:publisher>
   </ow:Publication>
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