Results 11 to 20 of about 48,040 (239)

Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates

Пищевые системы, 2022
Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials.
L. N. Krikunova, E. V. Dubinina, E. V. Uljanova, A. A. Moiseeva, S. M. Tomgorova   +4 more
doaj   +1 more source

Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars [PDF]

Science Journal of Analytical Chemistry, 2014
Fruit spirits contain a large array of volatile compounds among which the important role from toxicological aspect besides ethanol has methanol, aliphatic esters and fusel alcohols. This study evaluates the content of ethanol, ethyl acetate, methanol, isopropyl alcohol (2-propanol), n-propyl alcohol (propan-l-ol), isobutyl alcohol (2-methylpropan-1-ol),
Kostik, Vesna, Gjorgjeska, Biljana, Angelovska, Bistra, Kovacevska, Ivona   +3 more
openaire   +3 more sources

Evaluation of the suitability of electronic nose based on fast GC for distinguishing between the plum spirits of different geographical origins [PDF]

European Food Research and Technology, 2016
Plum spirits are obtained exclusively via the alcoholic fermentation and distillation of meaty plums or must composed of plums, with or without stones. The European countries such as Poland, the Slovak Republic, the Czech Republic, Bulgaria and Romania are the leading producers of this alcoholic beverage.
Śliwińska, Magdalena, Wiśniewska, Paulina, Dymerski, Tomasz, Wardencki, Waldemar, Namieśnik, Jacek   +4 more
openaire   +1 more source

Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation

Czech Journal of Food Sciences, 2012
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and method of fermentation (with or without the addition of ...
Maria Balcerek, Józef Szopa
doaj   +1 more source

Inference to the Best Explanation Made Incoherent [PDF]

, 2017
Defenders of Inference to the Best Explanation claim that explanatory factors should play an important role in empirical inference. They disagree, however, about how exactly to formulate this role.
Climenhaga, Nevin
core   +2 more sources

Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS

Molecules, 2020
Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult.
Urszula Dziekońska-Kubczak, Katarzyna Pielech-Przybylska, Piotr Patelski, Maria Balcerek   +3 more
doaj   +1 more source

Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars

Macedonian Journal of Chemistry and Chemical Engineering, 2012
Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography.
Todor Vulić, Ninoslav Nikićević, Ljubiša Stanković, Milovan Veličković, Marina Todosijević, Branko Popović, Ivan Urošević, Miroslava Stanković, Isidora Beraha, Vele V Tešević   +9 more
doaj   +1 more source

‘Čačanska Rodna’ ‒ plum cultivar for spirit production [PDF]

, 2020
Prikazani su rezultati petogodišnjih ispitivanja tehnoloških karakteristika potpuno zrelih plodova sorte Čačanska rodna i njenih roditelja (Stanley i Požegača), kao i hemijski sastav i senzorne karakteristike dobijenih sortnih šljivovica. Šljive su prerađene na tradicionalan način (muljanje plodova bez odvajanja koštica, spontana fermentacija i ...
Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Miletic, Nemanja, Milošević, Nebojša   +6 more
openaire   +1 more source

Chemical characterization of different wood fragments and their volatile composition in model spirit solutions [PDF]

Chemical Industry and Chemical Engineering Quarterly
This study characterizes oak (sessile and pedunculate oak) and alternative wood (black locust, Myrobalan plum, wild cherry, and mulberry) species as important sources of volatile compounds of aged spirits. Nowadays, their fragments are used to hasten the
Smailagić Anita, Veljović Sonja, Lević Steva, Šolević-Knudsen Tatjana, Nedović Viktor, Pavlović Vladimir, Natić Maja   +6 more
doaj   +1 more source

Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Food Technology and Biotechnology, 2019
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries.
Sonja P. Veljović, Nikola S. Tomić, Miona M. Belović, Ninoslav J. Nikićević, Predrag V. Vukosavljević, Miomir P. Nikšić, Vele V. Tešević   +6 more
doaj   +1 more source