Results 21 to 30 of about 210,734 (298)
Current Research in Food Science, 2023 Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the ...
María Guerrero-Chanivet +5 more
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Circulation, 2002 The study of alcohol and its effects on health has a long history, ranging from anecdotal accounts in biblical times to more recent rigorous studies of populations with hundreds of thousands of participants. The largest studies suggest that men and women who drink 1 to 2 drinks per day on average have lower total mortality rates,1–3⇓⇓ reflected in ...
Eric B. Rimm, Meir J. Stampfer
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Development Prospects of Osmanthus fragrans Mixed Wine Based on Liquor and Spirits [PDF]
, 2023 As a plant resource, Osmanthus fragrans has both medicinal and edible effects. This paper reviews the active components and health-care functions of O. fragrans, and introduces the current research situation of O. fragrans mixed wine.
ZHAO,Yingying, PENG,Yuwen, XIAO,Yao
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Chemické listy, 2023 The article describes the history and basics of production of wine and pomace spirits. It brings information about content, aging (maturation), and nomenclature of various types of wine and pomace distillates. Full text English translation is available in the on-line version.
Michal Jurášek, Pavel Drašar
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Food and Wine Pairing in Burgundy: The Case of Grands Crus
Beverages, 2017 Burgundy is known both for its wines and its food products but they developed independently from each other. This paper examines the long march towards maximal wine quality which started before the beginning of the Christian era.
Benoît Lecat, Claude Chapuis
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COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages
Frontiers in Nutrition, 2022 Objectives: To evaluate the associations of status, amount, and frequency of alcohol consumption across different alcoholic beverages with coronavirus disease 2019 (COVID-19) risk and associated mortality.Methods: This study included 473,957 subjects, 16,
Xi-jian Dai +5 more
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Comparison of aroma components differences between fermented peach wine and its distilled spirits [PDF]
Zhongguo niangzaoFermented peach wine and distilled spirits were prepared with peach as test material. The physicochemical indexes and volatile aroma components of fermented peach wine were analyzed by conventional detection methods and solid phase microextraction-gas ...
DONG Shujia, LIU Lu, YU Zhengyang, REN Hui, ZHAO Cheng, ZHOU Xuechao
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OENO One, 2020 Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over the past decade in order to meet consumer and industry expectations of differentiation and sustainability.
Anna Nocera +2 more
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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
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OENO One, 2009 Aims: The aim of this work was to study the concentration, during distillation, of 2-phenylethanol, an aromatic compound, in different fractions of wine spirits and in a traditional copper alambic.
Maria Gerogiannaki-Christopoulou
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