Results 21 to 30 of about 10,607 (286)
Chemické listy, 2023 The article describes the history and basics of production of wine and pomace spirits. It brings information about content, aging (maturation), and nomenclature of various types of wine and pomace distillates. Full text English translation is available in the on-line version.
Michal Jurášek, Pavel Drašar
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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
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PLoS ONE, 2016 IntroductionThe differential associations of beer, wine, and spirit consumption on cardiovascular risk found in observational studies may be confounded by diet.
Diewertje Sluik +20 more
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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
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Mathematics, 2020 Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels ...
Ofélia Anjos +5 more
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Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province [PDF]
Zhongguo niangzaoA rose wine and a distilled spirit were prepared from "Gongniang No. 1" grape cultivated in Weifang area of Shandong province. Aroma components of wine samples were qualitatively and quantitatively analyzed by headspace solid phase ...
DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao
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Treatment of Otorrhœa by Spirit of Wine [PDF]
The American Journal of the Medical Sciences, 1871 n ...
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Sensory profile of Port wines: categorical principal component analysis, an approach for sensory data treatment [PDF]
Ciência e Técnica Vitivinícola, 2015 Port wine is a fortified wine. After the grape spirit addition the fermentation stops and the wine retains some of the natural sweetness of the grape.
Vilela Alice +2 more
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Current Research in Food Science, 2023 Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the ...
María Guerrero-Chanivet +5 more
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Obesity Science & Practice, 2022 BACKGROUND Aging is characterized by body composition alterations, including increased visceral adiposity accumulation and bone loss. Alcohol consumption may partially drive these alterations, but findings are mixed.
Brittany A. Larsen +7 more
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