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Exploring the Influence of Wood Chips on the Aroma Complexity of Apple Brandies Cover

Exploring the Influence of Wood Chips on the Aroma Complexity of Apple Brandies

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 29 (2025): Issue 2 (December 2025)
By: Magdalena Januszek,  Paweł Satora,  Aneta Pater and  Łukasz Wajda  
Open Access
|Feb 2026

Authors

Magdalena Januszek

magdalena.januszek@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture, Krakow, Poland

Paweł Satora

pawel.satora@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture, Krakow, Poland

Aneta Pater

aneta.pater@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture, Krakow, Poland

Łukasz Wajda

lukasz.wajda8@gmail.com

Teagasc, Pig Development Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, County Cork, Ireland
DOI: https://doi.org/10.2478/aucft-2025-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 149 - 164
Submitted on: May 30, 2025
|
Accepted on: Sep 30, 2025
|
Published on: Feb 9, 2026
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
wood chips,
apple brandies,
volatile compounds,
aging,
aroma-active compounds
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2026 Magdalena Januszek, Paweł Satora, Aneta Pater, Łukasz Wajda, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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