Comparative study of two aging systems for cider brandy making. Changes in chemical composition
RR Madrera, AG Hevia, BS Valles - LWT-Food Science and Technology, 2013 - Elsevier
The influence of two systems of aging (traditional and alternative) on the chemical
composition of cider brandy was compared. The traditional system consisted in classical
aging in barrels while the alternative method consisted in aging in stainless steel vessels
with staves and micro-oxygenation. Three types of oak wood were used: American, French
and Spanish. Treatment with micro-oxygenation accelerated the changes taking place in
cider distillates when compared to traditional aging in barrels. Worth noting on account of its …
composition of cider brandy was compared. The traditional system consisted in classical
aging in barrels while the alternative method consisted in aging in stainless steel vessels
with staves and micro-oxygenation. Three types of oak wood were used: American, French
and Spanish. Treatment with micro-oxygenation accelerated the changes taking place in
cider distillates when compared to traditional aging in barrels. Worth noting on account of its …
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