Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation [PDF]
Molecules, 2020 Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the effect of oxygenation level remains.
Sara Canas +8 more
doaj +2 more sources
PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy [PDF]
Sensors, 2021 Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS).
Ofélia Anjos +7 more
doaj +2 more sources
Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy [PDF]
MoleculesThis work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated.
Daniel Butrón-Benítez +4 more
doaj +2 more sources
Pisco, an Appellation of Origin from Peru: A review [PDF]
HeliyonPisco is an Appellation of Origin from Peru, its name comes from the town and the port of Pisco. It is a spirit obtained exclusively by the distillation of base wine, produced along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and Tacna.
Juan Carlos Palma +10 more
doaj +2 more sources
Optimization of fermentation process of original wine of mulberry spirit based on response surface method and quality analysis [PDF]
Zhongguo niangzaoIn this research, the mulberry wine was prepared using mulberry as raw material, and then mulberry spirit was obtained by mulberry wine distillation. The fermentation process of original wine of mulberry spirit was optimized by single factor and response
LAN Lipan, LU Hongling, WANG Li, JIANG Chenkai, HU Wenjun, SHEN Guoxin, CHEN Lin
doaj +1 more source
First report of Grapevine fanleaf virus infecting grapevine in the United Kingdom [PDF]
, 2017 The UK wine industry is a fast-growing sector and in 2015 an area of c. 2,000 hectares had been planted with vines from which over five million bottles of wine were produced (Wine and Spirit Trade Association Market Overview, 2016).
Clover, G.R.G. +3 more
core +1 more source
Applied Sciences, 2022 The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over the years, but requires time, labour and
Sílvia Lourenço +5 more
doaj +1 more source
Analytical Characterization and Sensory Analysis of Distillates of Di erent Varieties of Grapes Aged by an Accelerated Method [PDF]
, 2020 The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airen type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving
García Barroso, Carmelo +5 more
core +1 more source
Beverages, 2017 The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols.
Sara Canas
doaj +1 more source
Applied Sciences, 2021 The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels).
Ilda Caldeira +8 more
doaj +1 more source