Results 21 to 30 of about 27,990 (252)
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
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
doaj +1 more source
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
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
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
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
Angewandte Chemie, EarlyView.The use of 1,1,3,3‐tetramethyldisiloxane (TMDSO) and potassium tert‐butoxide enables direct alkylation of weakly acidic carbon–hydrogen bonds with alkyl halides. Experimental and computational studies support the formation of a substrate‐associated hydride‐like base, providing a single‐step alternative to the classical deprotonation and electrophile ...
Piers St. Onge +4 more
wiley +2 more sources
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
Shipin gongye ke-jiIn order to study the influence of oak chips with different toasty degrees on the aging flavor of lychee brandy, oak chips with different toasty degrees were added to lychee brandy for aging.
Chen HUANG +3 more
doaj +1 more source
Declaration of Intention of George Brandy
, 1919 Declaration of Intention to become a citizen of the United States, as filled out and signed by: George Brandy Applicant age:55 Occupation: Farmer Country of Origin:Russia Date of Birth:23 November 1863 Sailed to the US aboard the vessel: Unknown City
core +1 more source