Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis [PDF]
Journal of the Serbian Chemical Society, 2019 During the ageing period wine spirits are changing their color, chemical composition and sensory characteristics. These changes should be simply monitored.
Hanousek-Čiča Karla +7 more
doaj +4 more sources
Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies [PDF]
Mathematics, 2020 Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels ...
Ofélia Anjos +5 more
doaj +3 more sources
Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation. [PDF]
Molecules, 2021 Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the
Oliveira-Alves S +6 more
europepmc +4 more sources
Beer, wine, spirits and subjective health [PDF]
Journal of Epidemiology & Community Health, 1999 To examine the association between intake of different types of alcoholic beverages and self reported subjective health.Cross sectional health survey with assessment of intake of beer, wine and spirits (at last non-weekend day), smoking habits, social networks, physical activity, body mass index, educational level, presence of chronic disease, and self
Morten Grønbæk +6 more
semanticscholar +5 more sources
Obesity Science & Practice, 2022 BACKGROUND Aging is characterized by body composition alterations, including increased visceral adiposity accumulation and bone loss. Alcohol consumption may partially drive these alterations, but findings are mixed.
Brittany A. Larsen +7 more
doaj +4 more sources
Red wine, spirits, beer and serum homocysteine [PDF]
The Lancet, 2000 Stefan Bleich +4 more
semanticscholar +10 more sources
Absorption and Peak Blood Alcohol Concentration After Drinking Beer, Wine, or Spirits [PDF]
Alcoholism: Clinical and Experimental Research, 2014 Background Both the amount and the rate of absorption of ethanol (EtOH) from alcoholic beverages are key determinants of the peak blood alcohol concentration (BAC) and exposure of organs other than gut and liver. Previous studies suggest EtOH is absorbed
Mack C. Mitchell +2 more
openalex +2 more sources
Sodium and Potassium in Wines and Distilled Spirits [PDF]
Journal of AOAC INTERNATIONAL, 1964 Abstract Collaborative study of the official, first action flame photometric method of Pro and Mathers for sodium and potassium in wines and distilled spirits was continued and showed that this method is applicable also to sherry wine, fruit wines, and apple brandy. The sodium determination, using essentially simple dilution of wines and
Herman J Meuron
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New Estimates of the Mean Ethanol Content of Beer, Wine, and Spirits Sold in the United States Show a Greater Increase in Per Capita Alcohol Consumption than Previous Estimates [PDF]
Alcoholism: Clinical and Experimental Research, 2019 BACKGROUND Recent increases in alcohol-related morbidity and mortality have not occurred alongside notable increases in per capita alcohol consumption (PCC). This discrepancy may be partially due to U.S.
Priscilla Martínez +3 more
openalex +2 more sources
Champagne, Cognac, Rioja, Jerez and Vales dos Vinhedos: Conflicts between trademarks and geographical indications of wines and spirits in Brazil [PDF]
BIO Web of Conferences, 2016 The world wine trade generated around 30 billion Euros in 2015. The wine consumer appreciates attributes such as tradition, quality and distinctiveness, characteristics that are associated with the terroir.
da Silva Barbosa Patrícia Maria +3 more
doaj +2 more sources