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| Almeida,Jayme Rocha de; Valsecchi,Otávio; Novais,Roberto Fleury. |
| 1 - Colour, by itself, does not constitute a solid ground for judging of the age of a brandy because the more or less pronounced colour it acquires through aging can also be obtained by the addition of oack essence to newly distilled brandy. 2 - Urder the same conditions, colour intensity of a brandy wiU depend upon the nature of the wood and the condition of the storage. 3 - In accordance with the experimental results obtained by the present writers it rests no doubt that fermentation facility ferment resistence, produce and quality of the brendy all are factors depending upon the variety of the sugar cane. In addition, the authors presume that the variety of sugar cane has also influence upon the alteration of composition of the brandy submitted to... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 1947 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0071-12761947000100002 |
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