Results 21 to 30 of about 236,543 (300)

Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use

Foods, 2021
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®.
Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez   +4 more
doaj   +1 more source

Optimization of fermentation process of original wine of mulberry spirit based on response surface method and quality analysis [PDF]

Zhongguo niangzao
In 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

Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality

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, Ofélia Anjos, Ilda Caldeira, Sheila Oliveira Alves, Nádia Santos, Sara Canas   +5 more
doaj   +1 more source

Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile

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, Cláudia Vitória, Ofélia Anjos, Tiago A. Fernandes, Eugénia Gallardo, Laurent Fargeton, Benjamin Boissier, Sofia Catarino, Sara Canas   +8 more
doaj   +1 more source

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

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

Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation

Molecules, 2021
Different ageing technology of wine spirits (WSs) has been investigated, but little has been published on the chemical evolution of aged WS during storage in bottle. The purpose of this study was to examine how 12 months of storage in bottle affected the
Sheila Oliveira-Alves, Sílvia Lourenço, Ofélia Anjos, Tiago A. Fernandes, Ilda Caldeira, Sofia Catarino, Sara Canas   +6 more
doaj   +1 more source

Featured Papers in the Wine, Spirit and Oenological Product Sections

Beverages, 2023
Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]
Stamatina Kallithraka, Matteo Marangon
doaj   +1 more source

Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation

Czech Journal of Food Sciences, 2012
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and method of fermentation (with or without the addition of ...
Maria Balcerek, Józef Szopa
doaj   +1 more source

Pisco, an Appellation of Origin from Peru: A review. [PDF]

Heliyon
Pisco 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.
Palma JC, Fabián-Campos J, Dioses-Morales JJ, Arias-Durand AD, Espinoza-Córdova G, Gonzales-Uscamayta M, Rengifo-Maravi JC, Chire-Murillo ET, Caro Sánchez-Benites VA, Jorge-Montalvo P, Visitación-Figueroa L.   +10 more
europepmc   +2 more sources

The Influence of Yeast Strain on Whisky New Make Spirit Aroma

Fermentation, 2021
Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol ...
Christopher Waymark, Annie E. Hill
doaj   +1 more source