Results 261 to 270 of about 10,607 (286)

Adulteration of wine and spirits

The Analyst, 1906
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, Ilda Caldeira, Ofelia Anjos   +2 more
exaly  

Wines and Spirits

1987
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
Hyun-Joong Kim
exaly  

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Food Research International, 2020
Yibin Lan, Xiao-Tong Gao, Chang-Qing Duan   +2 more
exaly  

Wine and Spirits:

2017
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

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

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