The impact of compounds extracted from wood on the quality of alcoholic beverages

HIGHLIGHTS

• who: Tomasz Tarko and collaborators from the Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ulBalicka, Krakow, Poland have published the paper: The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages, in the Journal: Molecules 2023, 620 of 10/07/2009
• what: The review discusses the types of wood used in the production of wines beers and flavored vodkas. The final part of the Article presents innovative techniques using wood to impart qualitative features to alcoholic beverages. The aim of using wood in the . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.