Formation of siliceous sediments in brandy after diatomite filtration [PDF]
Food Chemistry, 2015 Brandy is quite a stable spirit but sometimes light sediment appears. This sediment was separated and analysed by IR and SEM-EDX. It was revealed that the sediment is composed mostly of silica and residual organic matter.
M L A Gil
exaly +4 more sources
Use of Alternative Wood for the Ageing of Brandy de Jerez [PDF]
Foods, 2020 The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical ...
M Valme García-Moreno +2 more
exaly +3 more sources
GC-FID-MS Based Metabolomics to Access Plum Brandy Quality
Molecules, 2021 Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance.
Stefan Ivanović +2 more
exaly +3 more sources
Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods [PDF]
FoodsThis study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography–ion mobility spectrometry (GC-IMS)
Yunying Li +6 more
doaj +2 more sources
Optimization of brandy base wine production technique using ginger pomace [PDF]
E3S Web of Conferences, 2021 In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize ...
Chu Bao +3 more
doaj +1 more source
THE PLUM BRANDY FROM OAȘ LAND SYMBOL OF IDENTITY AND OF LOCAL SPECIFICITY [PDF]
Revista Română de Geografie Politică, 2023 The plum brandy from Oaș Land is an identitary, specific element, deeply rooted into geographical romanian realities. With its origins long lost in past time, the craft and art of obtaining the plum brandy are nowadays in danger to be lost against the ...
Grigore Vasile HERMAN +6 more
doaj +1 more source
Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks [PDF]
Journal of Agricultural Sciences (Belgrade), 2021 Aging is one of the most important processes in the production of high-quality spirits, including whisky, brandy and cognac. The contact between wood and distillates is a crucial step for the migration of chemical compounds, which evoke the novel sensory
Krstić Jelena D. +2 more
doaj +1 more source
Factors forming the quality of brandy distillates [PDF]
BIO Web of Conferences, 2023 The formation of brandy quality affects all stages of its production. Biological and technological properties of grapes determine the composition of aroma-producing components of brandy base wines and distillates, which participate in composing of ...
Chursina Olga +4 more
doaj +1 more source
Effect of Mulberry Brandy on Volatile Flavor Components and Quality of Air-dried Sausages [PDF]
Shipin Kexue, 2023 In order to explore the effect of substituting Chinese baijiu with brandy on the quality of traditional air-dried sausages, sausage samples were formulated with mixtures of mulberry brandy and baijiu in different proportions, and the amount of alcohol ...
LIU Chunyun, ZHAO Xinqi, KONG Lingru, WANG Luliang, WEN Lei, PENG Xinyan
doaj +1 more source
Influence of grape cultivars and technological treatments on quality of grape brandies [PDF]
Agroznanje, 2014 The paper investigates the impact and the selection of grape varieties, as well as finding out, improvement and implementation of the most appropriate technological processes and production methods on the quality of strong alcoholic drinks from grape. We
Milanov Goran +3 more
doaj +1 more source