Results 151 to 160 of about 463,908 (183)

FT-Raman methodology applied to identify different ageing stages of wine spirits

LWT - Food Science and Technology, 2020
Soraia I Pedro, Sara Canas, Ofélia Anjos   +2 more
exaly  

Mass spectrometry in the study of wood compounds released in the barrel-aged wine and spirits

Mass Spectrometry Reviews, 2023
Annarita Panighel, Riccardo Flamini, Fabiola De Marchi   +2 more
exaly  

Age, period and cohort influences on beer, wine and spirits consumption trends in the US National Alcohol Surveys

Addiction, 2004
Jürgen Rehm, William C Kerr, Yu Ye
exaly  

Of Wines and Spirits

2014
openaire   +1 more source

Wine and Spirits:

2017
openaire   +1 more source

A Drink Is A Drink? Variation in the Amount of Alcohol Contained in Beer, Wine and Spirits Drinks in a US Methodological Sample

Alcoholism: Clinical and Experimental Research, 2005
William C Kerr, Thomas K Greenfield
exaly  

Contribution and importance of wine spirit to the port wine final quality—initial approach

Journal of the Science of Food and Agriculture, 2005
Nuno Mateus, Victor de Freitas
exaly  

Wines and Spirits

1987
openaire   +1 more source

Volume Contraction of Wine After Addition of Wine Spirits

American Journal of Enology and Viticulture, 1967
A. Caputi, R. W. Hackamack, D. D. Sanford   +2 more
openaire   +1 more source

Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation traditional technology

LWT - Food Science and Technology, 2019
Sara Canas, Ofélia Anjos, Ilda Caldeira
exaly