Sensorial and spectrophotometrical analyze of the hydroalcoholic extracts of oak from different geographical origins

被引：0

作者：

Balanuta, Anatol ^{[1
]}

Prida, Andrei ^{[1
]}

Boldurescu, Nina ^{[1
]}

Furtuna, Natalia ^{[1
]}

Heymann, Hyldegarde ^{[2
]}

机构：

[1] Tech Univ Moldavia, Oenol Dept, Chisinau 168,Stefan Mare Bd, Kishinev, Moldova

[2] Univ Calif Davis, Davis, CA 95616 USA

来源：

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2007年 / 30卷

关键词：

oak wood; sensorial analyse; spectrophotometrical analyse; wine; spirits;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this work was made the sensorial analyse of the hydro alcoholic extracts of different types of oak: Quercus petraea L., Quercus robur Libel, which are growing in France, East Europe (Moldavia, Romania, Ukraine) and of white American oak (Quercus alba) in union with spectrophotometrical analyse. Proceeding from the sensorial analyse, the examined samples of East European oak are characterized by the predominance of caramel-candy flavour, in comparison with the spice flavour specific for the American and French oak.

引用

页码：7 / 11

页数：5