Aroma profile of Portuguese brandies aged in chestnut and oak woods Classification of brandies and wine distillates using front face fluorescence spectroscopy. Composition of neutral volatile constituents in grape brandies A new simplified method for measuring the color of wines. III. All wines and brandies. A new simplified method for measuring the color of wines. II. White wines and brandies. Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols. Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass Spectrom... Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies. Stereoisomers of beta-methyl-gamma-octalactone quantification in wood of different oak species and in brandies
