Results 11 to 20 of about 90,207 (301)
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
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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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Economic effects of apricot brandy production on a family farm [PDF]
Ekonomika Poljoprivrede (1979), 2022 In this paper the focus of the authors was on the economic performance of apricot brandy production, realized on a family farm. The aim of this research was to determine the economic profitability of apricot brandy production in years 2017, 2018 and 2019.
Dimitrijević Bojan +2 more
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Analytical Characterization and Sensory Analysis of Distillates of Di erent Varieties of Grapes Aged by an Accelerated Method [PDF]
, 2020 The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airen type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving
García Barroso, Carmelo +5 more
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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
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Aquaculture Environment Interactions, 2013 Annual monitoring of sediments is conducted under salmon farms in the southwestern New Brunswick (SWNB) area of the Bay of Fundy, Canada, from August to October.
BD Chang, FH Page, RJ Losier
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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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Sensory impact of alternative ageing technology for the production of wine brandies [PDF]
Ciência e Técnica Vitivinícola, 2017 The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ...
Caldeira Ilda +3 more
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Aroma of Sherry Products: A Review
Foods, 2021 Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced.
Enrique Durán-Guerrero +5 more
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Effect of enzyme preparations used for oak wood biocatalysis on the set of highly volatile components of aged brandy distillates [PDF]
E3S Web of Conferences, 2021 The individual peculiarities of aged alcohol beverages are formed at the cost of technological factors, which is why it is so important to develop approaches aimed at improvement of the product quality and reduction of production costs.
Reznichenko Kristina, Aleynikova Galina
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