Studies on extraction of phenolics of wood by brandy.

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1980) Studies on extraction of phenolics of wood by brandy. Indian Food Packer, 34 (4). 22-24, 6 ref..

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Abstract

Studies on extraction of phenolics from oak and teak shavings suspended in brandy (60% ethyl alcohol) at room temp. (28-31 degree C), using sequential extraction, showed that an acceptable aromatic flavour develops with oak shavings, while an unacceptable teaky flavour (probably due to high oil content) results from teak wood shavings at the end of 5 days storage.

Item Type:	Article
Uncontrolled Keywords:	WOOD-; brandy, wood phenolics extraction by; PHENOLS-; BRANDY-; wood phenolics extraction by brandy
Subjects:	600 Technology > 07 Beverage Technology > 01 Alcoholic beverage
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 10:18
Last Modified:	15 Feb 2021 10:18
URI:	http://ir.cftri.res.in/id/eprint/6774

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