Studies on extraction of phenolics of wood by brandy.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6774/
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| Title |
Studies on extraction of phenolics of wood by brandy.
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| Creator |
Venkataramu, K.
Patel, J. D. Subba Rao, M. S. |
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| Subject |
01 Alcoholic beverage
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| Description |
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.
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| Date |
1980
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6774/1/IFP%201980%2022.pdf
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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