Results 11 to 20 of about 292,903 (321)
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
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Evaluation of technological characteristics of Crimean native grape variety ‘Shabash’ for brandy production [PDF]
E3S Web of Conferences, 2020 The article presents the results of study of physicochemical and biochemical parameters of the Crimean native grape variety ‘Shabash’ and their influence on the composition of aroma-forming complex of wine materials and young brandy distillates.
Chursina Olga +4 more
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The application of sheet filters in treatment of fruit brandy after cold stabilization [PDF]
Acta Periodica Technologica, 2013 Considering the common use of sheet filtration for clarification of fruit brandies, the aim of this study was to evaluate the influence of its application on the stability and composition of volatile compounds of apricot brandy after cold ...
Miljić Uroš D. +3 more
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BeveragesFruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In lab-
Manami Yagishita +4 more
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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
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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
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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
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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
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Food and Bioprocess Technology, 2023 Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez” (PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process.
María Guerrero-Chanivet +5 more
semanticscholar +1 more source
Italian National Conference on Sensors, 2023 Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes.
G. Ziyatdinova +2 more
semanticscholar +1 more source