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Aldehydes, Acids and Esters Analysis of Brandy Aged in Oak Barrels Treated by Electric Field

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Figure

Figure 1. EF equipment schematics used in this investigation.
Table 1. Amounts of aldehydes, acids and esters aged in 225-L industrially used oak barrels a (mg/L)
Figure 3. Effect of EF on esters and β-phenethyl alcohol during maturation in oak barrels
Table 2. Logistic model of aldehydes, acids and esters as function of E and V in brandy
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