Effects of odor-induced autobiographical memory recall interventions on the mental health of individuals with problem drinking behaviors. [PDF]
Yamamoto K, Irie T.
europepmc +1 more source
Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry. [PDF]
Bonello F +8 more
europepmc +1 more source
Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production. [PDF]
Lian Y +5 more
europepmc +1 more source
Sniffing the wine differences: The role of Starmerella bacillaris biofilm-detached cells. [PDF]
Rossetti AP, Perpetuini G, Tofalo R.
europepmc +1 more source
Related searches:
Plum fruits maturity indices and quality of plum brandy
Acta Horticulturae, 2019Certain plum cultivars are characterised by early development of blue skin colour, making it difficult to determine the right time to pick the fruits for the intended purpose of their use. This paper examines various maturity indices for fruits of the 'Čačanska lepotica' cultivar (firmness of fruit, fruit mass, stone ratio, soluble solids content ...
Popović, Branko +6 more
openaire +2 more sources
Factors Affecting the Methanol Content and Yield of Plum Brandy
Journal of Food Science, 2012Abstract: This study was conducted to determine the influence of plum cultivar, harvest year, and plum component on the methanol content and the yield of plum brandy. Seven plum cultivars (Geneva Mirabelle, French Damson, Pozegaca, Oblinaya, Early Golden, Lohr, and Rosy Gage) grown in the Finger Lakes fruit ...
Hui, Zhang +2 more
openaire +2 more sources
The neutral volatile components of Czechoslovak plum brandy
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1982The volatile flavour-significant components of Czechoslovak plum brandy were isolated, separated on a silica gel column and then analyzed by gas chromatography and combined gas chromatography mass spectrometry. The analysis led to the identification of 107 compounds, 17 identified tentatively, 7 hydrocarbons, 47 esters, 1 lactone, 9 carbonyls, 7 ...
Jan Velíšek +3 more
openaire +1 more source
Chemical characteristics of Śliwowica Łącka and other plum brandies
Journal of the Science of Food and Agriculture, 2007AbstractBACKGROUND: Śliwowica Łącka is a strong, distilled, home‐made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001–2004) and compare it with that of other plum brandies.
Paweł Satora, Tadeusz Tuszyński
openaire +1 more source
Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies
Journal of the Science of Food and Agriculture, 1973AbstractGas‐chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home‐made natural plum brandy samples as well as 14 samples of industrially‐produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L.Eighteen alcohols, 23 esters and 21 organic acids ...
Mirko Filajdić, Jovan Djuković
openaire +1 more source
PLUM AS A RAW MATERIAL AND ITS INFLUENCE ON THE QUALITY OF BRANDY
1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings, 2023Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies ...
Dragana Stanisavljević +9 more
openaire +1 more source

