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Diatomite releases silica during spirit filtration [PDF]
, 2014 The purpose of this study was to ascertain whether diatomite is an inert filter aid during spirit filtration. Surely, any compound with a negative effect on the spirit composition or the consumer’s health could be dissolved.
Alguacil, Marcos +3 more
core +2 more sources
Czech Journal of Food Sciences, 2008 The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry - IRMS analysis as well as SNIF-NMR analysis of (D/H)I and (D/H)II ratios in ethanol are prospective ...
Renata WINTEROVÁ +3 more
doaj +1 more source
Effects of Different Toasting Degrees of Lychee Wood on the Flavor of Lychee Brandy Analyzed by Electronic Nose and Gas Chromatography-Mass Spectrometry [PDF]
Shipin KexueIn order to study the effects of lychee wood chips with different toasting degrees used in the aging process on the flavor of lychee brandy, the quality and volatile flavor components of lychee brandy aged with lightly toasted (LT), moderately toasted ...
HUANG Chen, CAO Huiying, GUO Dejun,, WANG Runling
doaj +1 more source
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 +1 more source
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 +1 more source
Differences in aroma quality of cold-steamed jujube brandy with different aging methods [PDF]
Zhongguo niangzaoUsing Xinjiang Jun-jujube as raw material, the jujube brandy was produced by low-temperature distillation (≤70 ℃) technology. The effect of different aging methods (natural aging, UV-accelerated aging, and microwave-accelerated aging) on the aroma ...
FANG Qiang, FENG Zuoshan, BAI Yujia, SHI Qingheng, CUI Yuxin, ZHAO Yunfei, XU Xiangrong
doaj +1 more source
Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate
Foods, 2023 Apple producers are looking for new markets to dispose of their harvest surpluses. One of the solutions may be the production of apple spirits by small distilleries.
Maria Balcerek +3 more
doaj +1 more source
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
doaj +1 more source
Effect of Oak Chip Aging on the Flavor of Persimmon Brandy [PDF]
Shipin Kexue, 2023 Mopan persimmon brandy with an alcohol content of 42% (V/V), prepared by fermentation and distillation, was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips.
LI Jiamin, SUN Jinxun, WANG Zijuan, YUAN Ye, ZHU Huixia, NIE Xinyu, LIU Kexin, ZHANG Yifan, AO Changwei
doaj +1 more source
Biotechnological aspects of improving the quality of young brandy distillates [PDF]
BIO Web of Conferences, 2021 In connection with the increasing demand in high-quality raw materials for brandy production, the research intended to solve the problems of industry associated with using of low-acid or low-sugar grapes is relevant.
Chursina Olga +4 more
doaj +1 more source