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Studies on extraction of phenolics of wood by brandy.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/6774/
 
Title Studies on extraction of phenolics of wood by brandy.
 
Creator Venkataramu, K.
Patel, J. D.
Subba Rao, M. S.
 
Subject 01 Alcoholic beverage
 
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.
 
Date 1980
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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..