Results 11 to 20 of about 128,886 (291)

Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe

Glasnik Zaštite Bilja, 2021
Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in ...
Jasna Mrvčić, Antonija Trontel, Karla Hanousek Čiča, Nada Vahčić, Ninoslav Nikićević, Nermina Spaho , Marin Mihaljević Žulj, Aleksandar Brodski, Vesna Jurak, Mirela Krajnović, Renata Sahor , Vlasta Rubeša Vili , Renata Petrović , Damir Stanzer   +13 more
doaj   +4 more sources

Is There a Need for Alcohol Policy to Mitigate Metal Contamination in Unrecorded Fruit Spirits? [PDF]

International Journal of Environmental Research and Public Health, 2020
Dirk W Lachenmeier
exaly   +2 more sources

Harmful volatile substances in recorded and unrecorded fruit spirits

Arabian Journal of Chemistry, 2022
Nebojša V Kladar, Biljana N Božin, Ljilja Torovic   +2 more
exaly   +2 more sources

Effect of the alcohol content on sensory perception of the fruit spirits

Acta Agriculturae Slovenica, 2023
Fruit spirits must have an aroma of the raw material, which is balanced by ethanol.  Since many aroma compounds are more soluble in ethanol than in water, ethanol is the most important carrier of aroma compounds.
Arman ŠEKERIĆ, Milenko BLESIĆ, Pakeza DRKENDA, Nermina SPAHO   +3 more
doaj   +1 more source

Processing of Noni Liquor based on response surface methodology [PDF]

PeerJ, 2022
Noni (Morinda citrifolia L.) is widely used as a health food and medicine because it is rich in polysaccharides, polyphenols, and flavonoids; it is precisely because noni is rich in these substances that people usually like to soak it in liquor to drink.
Shusen Gong, Fei Yang, Qingfen Wang, Tian Wu   +3 more
doaj   +2 more sources

Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods, 2021
This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers.
Nermina Spaho, Fuad Gaši, Erich Leitner, Milenko Blesić, Asima Akagić, Sanja Oručević Žuljević, Mirsad Kurtović, Davorka Đukić Ratković, Mirela Smajić Murtić, Milica Fotirić Akšić, Mekjell Meland   +10 more
doaj   +1 more source

Reproducibility of Fruit Spirit Distillation Processes

Beverages, 2022
Fruit spirit distillations processes are based on physical principles of heat and mass transfer. These principles are decisive for the separation of desired and undesired aroma compounds, which affect the quality of the distilled product. It is mandatory to control heat and mass transfer parameters to be able to perform fruit spirit distillation ...
Daniel Heller, Daniel Einfalt
openaire   +2 more sources

Determination of Cadmium and Chromium in Fruit Spirits Intended for Own Consumption Using Graphite Furnace Atomic Absorption Spectrometry

Acta Medica, 2022
Introduction: Analysis of the occurrence of cadmium and chromium in selected samples of fruit spirits intended for own consumption. Material and methods: In our pilot study, we analysed 89 samples of fruit spirits intended for own consumption.
Mária Tatarková, Tibor Baška, Romana Ulbrichtová, Stanislav Kuka, Miroslava Sovičová, Eliška Štefanová, Eva Malobická, Henrieta Hudečková   +7 more
doaj   +1 more source

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Fermentation, 2021
Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits.
Tuan M. Pham, Weizhe Sun, Erika Bujna, Ágoston Hoschke, László Friedrich, Quang D. Nguyen   +5 more
doaj   +1 more source

Characterization of volatile compounds of “Drenja”, an alcoholic beverage obtained from the fruits of cornelian cherry [PDF]

Journal of the Serbian Chemical Society, 2009
In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.).
VELE TEŠEVIĆ, NINOSLAV NIKIĆEVIĆ, SLOBODAN MILOSAVLJEVIĆ, DANICA BAJIĆ, VLATKA VAJS, IVAN VUČKOVIĆ, LJUBODRAG VUJISIĆ, IRIS ĐORĐEVIĆ, MIROSLAVA STANKOVIĆ, MILOVAN VELIČKOVIĆ   +9 more
doaj   +3 more sources