Results 1 to 10 of about 17,650 (116)
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.
Katarina Simić +2 more
exaly +3 more sources
Molecules, 2022 This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and ...
Danijela Raicevic, Tatjana Popovic
exaly +3 more sources
Foods, 2022 Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensory ...
Carmen Rodríguez Dodero +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
Impact of Stabilization Method and Filtration Step on the Ester Profile of “Brandy de Jerez”
Applied Sciences, 2023 Brandy stabilization is an important step aimed at decanting the suspended organic and inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies, affecting the physico-chemical stability, the organoleptic characteristics ...
José Manuel Muñoz-Redondo +4 more
doaj +1 more source