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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 +4 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 +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 +1 more
exaly +4 more sources
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 +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 +2 more sources
OENO One, 2023 Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months.
Daniel Butron +4 more
doaj +2 more sources
FoodsIn this study, the influence of the distillation system, geographical origin, and aging time on the volatiles of brandy was investigated. An untargeted metabolomics approach was used to classify the volatile profiles of brandies based on the presence of ...
Ruiqi Hu, Changqing Duan, Yibin Lan
doaj +2 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 ...
María Guerrero-Chanivet +6 more
doaj +2 more sources
Heliyon, 2023 Brandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited in producing wines and spirits.
Wilson Agwanande Ambindei +3 more
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Molecules, 2019 Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have
Saša Matijašević +5 more
doaj +2 more sources