The determination of furaldehyde and benzaldehyde in plum brandy [PDF]
Hemijska Industrija, 2005 Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate.
Rajković Miloš B., Perić Lazar
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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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Food Chemistry, 2019 Brandy de Jerez is the most produced spirit in Spain. The rules of its Regulatory Council require the spirit to age in American oak casks that have previously contained any kind of sherry wine. This use, called seasoning, releases wine compounds into the
Dominico Antonio Guillén Sánchez
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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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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
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Effects of some production factors on chemical composition and sensory qualities of Williams pear brandy [PDF]
Journal of Agricultural Sciences (Belgrade), 2005 Pear is one of the most widely grown fruit species across the world, but of all varieties, the best and most appreciated is for sure Williams pear or Bartlett pear as better known in the West.
Nikićević N.
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