Results 251 to 260 of about 448,545 (273)

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

Spirit of wine

2007
openaire   +1 more source

THE ADULTERATION OF WINES, SPIRITS, AND BEER.

The Lancet, 1907
openaire   +1 more source

Curing and thermal behaviors of Korean Dendropanax Lacquer made by acetone and wine spirit extraction methods

Progress in Organic Coatings, 2005
Jung-Hun Lee
exaly  

Production of Wines and Spirits

2016
openaire   +1 more source

Cradle to cradle: Old wine or new spirits?

Integrated Environmental Assessment and Management, 2010
Potting, J., Kroeze, C.
openaire   +3 more sources

Spirit of Wine

2011
openaire   +1 more source

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

LWT - Food Science and Technology, 2019
Sara Canas, Ofelia Anjos, Ilda Caldeira   +2 more
exaly  

Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?

Food Control, 2019
Sara Canas, Ofelia Anjos, Ilda Caldeira   +2 more
exaly  

Demand for Beer, Wine and Spirits

2017
openaire   +1 more source