Results 21 to 30 of about 448,545 (273)
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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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
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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 +6 more
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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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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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