cognac Courvoisier V.S.O.P
Selected indexed studies
- Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds. (Food Chem, 2022) [PMID:35413769]
- Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels. (Food Chem, 2021) [PMID:33069531]
- Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie. (Molecules, 2022) [PMID:35458728]
_Worker-drafted node — pending editorial review._
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Sources
- Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds. (2022) pubmed
- Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels. (2021) pubmed
- Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie. (2022) pubmed