Author/Authors :
Granados، نويسنده , , J.Quesada and Mir، نويسنده , , M.Villal?n and Serrana، نويسنده , , H.Lo?ez Ga and Martinez، نويسنده , , M.C.L?pez، نويسنده ,
Abstract :
A study was carried out on the furanic aldehyde content of commercial brandies and wine distillates subjected to controlled ageing, in order to determine the influence of caramel colour on the furfural/5-hydroxymethylfurfural ratio of these brandies. Use of suitable techniques established the influence of caramel colour on this ratio.
