Results 31 to 40 of about 27,990 (252)

Aromatic compounds of brandies produced from three apricot varieties cultured in Serbia [PDF]

Journal on Processing and Energy in Agriculture, 2017
This study investigated the effect of certain apricot varieties cultured in Serbia on the quality of produced brandies, primarily in terms of the content and relationships of aromatic substances. In this study, fruits of three apricot varieties (NS 6, NS
Puškaš Vladimir S., Miljić Uroš D., Vučurović Vesna M., Muzalevski Ana B.   +3 more
doaj   +1 more source

Declaration of Intention of George Brandy

, 1911
Declaration of Intention to become a citizen of the United States, as filled out and signed by: George Brandy Applicant age:47 Occupation: farmer Country of Origin:Russia Date of Birth: 23 November 1863 Sailed to the US aboard the vessel: Furnessia ...

core   +1 more source

Differences in aroma quality of cold-steamed jujube brandy with different aging methods [PDF]

Zhongguo niangzao
Using 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

Optimization of the pulp ratio of Ananas comosus, Citrullus lanatus and Psidium guajava and fermentation time in the production of a “fruit brandy”

Heliyon, 2023
Brandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited in producing wines and spirits.
Wilson Agwanande Ambindei, Emiliene Kekel, Ngwasiri Pride Ndasi, Nso Emmanuel Jong   +3 more
doaj   +1 more source

Gallo Brandy Warehouse Emissions Monitoring

, 2006
This project was designed to evaluate the effects of future Brandy aging warehouse modifications that are being considered by the E&J Gallo winery. Brandy volatile organic compound emissions experienced during aging will have to be reduced and controlled.
Caulkins, Robert John, Rosborough, Thomas P.   +1 more
core   +3 more sources

Synergistic Integration of Fe–N4 Single‐Atom Sites and Directionally Aligned Electrode Architecture for High‐Performance Lithium–Sulfur Batteries

Advanced Science, EarlyView.
A directionally ice‐templated sulfur cathode integrated with atomically dispersed Fe–N4 catalytic sites is developed for high‐performance lithium–sulfur batteries. The structure–catalysis synergy accelerates Li+ transport and polysulfide conversion, leading to high sulfur utilization and stable long‐term cycling performance.
Lin Shen, Yijia Zou, Yuming Wang, Erya Gao, Christopher S. Allen, Tianyi Zhang, Stephen J. Skinner, Nigel P. Brandon, Chun Huang   +8 more
wiley   +1 more source

Arbutus unedo L.: Chemical and Biological Properties

Molecules, 2014
Arbutus unedo L. (strawberry tree) has a circum-Mediterranean distribution, being found in western, central and southern Europe, north-eastern Africa (excluding Egypt and Libya) and the Canary Islands and western Asia.
Maria G. Miguel, Maria L. Faleiro, Adriana C. Guerreiro, Maria D. Antunes   +3 more
doaj   +1 more source

Hemp Cultivation and Crop Diversification: Implications for Ecosystem Services in Kentucky

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study examines the ecosystem benefits of expanding hemp cultivation by assessing its impact on crop diversity. Using scenario‐based simulations and fixed‐effect panel regressions with county‐level data in Kentucky, we find that increased hemp acreage tends to enhance crop diversity, improving water quality and bird diversity.
Yunsun Park, Seong D. Yun, Brandy E. Phipps, Tyler Mark, Craig Schluttenhofer   +4 more
wiley   +1 more source

Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine

Food Chemistry: X
In order to re-utilize the residual from the distillation of the Chinese wolfberry wine and reduce the environmental pollution, the residual is firstly filtered by the ceramic membrane of 50 nm, then the Cu (II) has transferred from the distillation is ...
Yan Dang, Qing-An Zhang, Zhi-Hui Zhao
doaj   +1 more source

A Brandy Aroma Wheel for South African Brandy

, 2017
A Brandy Aroma Wheel was developed incorporating standardised descriptive terminology (descriptors) for South African brandy aroma. The wheel comprises two tiers of descriptors with 18 first-tier descriptors giving a broader definition of an aroma, while
Jolly, N.P., N.P. Jolly, S. Hattingh, Hattingh, S.   +3 more
core   +1 more source