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Fortified Wines, Spirits, Liqueurs and Aperitifs
1990Fortified wines — such as sherry, port and madeira — are made by adding alcohol, usually in the form of brandy, to a wine. Wine itself can have as much as 15% alcohol but in a fortified type the percentage can be slightly higher — up to 20% (or just over).
H. L. Cracknell, G. Nobis
openaire +1 more source
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
Food Science and Nutrition, 2021Zhao Lili, Shu-Wen Liu, Yangbo Song
exaly
Production of alcohol-free wine and grape spirit by pervaporation membrane technology
Food and Bioproducts Processing, 2020Gong-Ping Liu, Wanqin Jin
exaly
PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy
Sensors, 2022Ofélia Anjos +2 more
exaly
Key problems in early wine-spirit thermometers and the “true Réaumur” thermometer
Climatic Change, 2020Dario Camuffo
exaly