ArticleFoods (Basel, Switzerland)2021
Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed, 40 citations in OpenAlex.
- The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages.Molecules (Basel, Switzerland) · 2026Review
- Alcohol Consumption and Beverage Preferences in a Predominantly Female, Highly Educated Spanish Population: A Sociodemographic and Network Analysis.Foods (Basel, Switzerland) · 2025Article
- Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry CasksMolecules (Basel, Switzerland) · 2025Article
- Chemical and Sensory Profile of Grape Distillates Aged inMolecules (Basel, Switzerland) · 2024Article
- Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of BCurrent research in food science · 2024Article
- FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting ofSensors (Basel, Switzerland) · 2023Article
- Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in aFoods (Basel, Switzerland) · 2023Article
- The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages.Molecules (Basel, Switzerland) · 2023Review
- Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.Current research in food science · 2023Article
- Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in theFoods (Basel, Switzerland) · 2022Article
- A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.Foods (Basel, Switzerland) · 2022Article
- Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging inMolecules (Basel, Switzerland) · 2022Article
- Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods.Foods (Basel, Switzerland) · 2021Article
- Aroma of Sherry Products: A Review.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.