Results 31 to 40 of about 240,451 (286)
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
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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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Food Chemistry: X, 2022 The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography–olfactometry-mass spectrometry coupled with aroma extract ...
Tian-Fang Tian +5 more
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Quest Journal of Management and Social Sciences, 2022 Design/Methodology/Approach: This cross-sectional study obtained data from 269 respondents using purposive sampling. We use self-administrative survey technique to collect the data and applied structured questionnaire.
R. Maharjan +6 more
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Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use
Foods, 2021 Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®.
M. J. Valcárcel-Muñoz +4 more
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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.
Riya Sharma, Deepak Sharma, M. Bansal
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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
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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
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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
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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
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