Results 31 to 40 of about 292,903 (321)
Formation of siliceous sediments in brandy after diatomite filtration [PDF]
, 2015 Brandy is quite a stable spirit but sometimes light sediment appears. This sediment was separated and analysed by IR and SEM-EDX. It was revealed that the sediment is composed mostly of silica and residual organic matter.
Alguacil, Marcos +3 more
core +2 more sources
International Journal of Applied Dental Sciences, 2022 Aim and objectives: To investigate the susceptibility of enamel surface for repigmentation by red wine and brandy stains after 35% hydrogen peroxide bleaching.
Dr. Riya Sharma +2 more
semanticscholar +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
IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS [PDF]
Foods and Raw Materials, 2017 Despite a long study of main types of the herbs used in the Russian alcoholic beverage production, the structure of the components participating in the formation of "bouquet" of the alcoholic beverages obtained on their basis has not been studied yet.
Egorova E.Y. +2 more
doaj +1 more source
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
Processes, 2022 Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’.
Ante Lončarić +9 more
semanticscholar +1 more source
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
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
core +1 more source
Food Chemistry, 2020 The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur),
Teodora Emilia Coldea +7 more
semanticscholar +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