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. Therefore, an …

Fruit spirits and liqueurs are among the most popular spirit‐based beverages made from
fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and …

This work reports the ethnomedicinal, human nutrition, animal nutrition and usage for other
purposes of indigenous plants by local population (urban and rural) of the Negotin Krajina …

Abstract From 2017 to 2022, tree growth, yield components, fruit quality attributes and
antioxidant capacity of autochthonous and rare plum cultivars of different genetic origin were …

This study investigates the effect of ageing on the qualitative and quantitative composition of
plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted …

Given the advent of the consumers and producers demands, researches are focusing lately
to develop innovative, cost-effective, progressively complex alcoholic beverages. As alcohol …

This paper investigates the use of synchronous fluorescence, UV− Vis and near infrared
(NIR) spectroscopy coupled with chemometric methods to discriminate samples of high …

Sažetak There is a long tradition in the production of spirit drinks and using them in the
human diet, especially in the Southeast European and Mediterranean regions. The objective …

Sažetak The multicomponent mixtures consisting of herbs and fungi are commonly used for
the production of alcoholic beverages with potential health-promoting effects in many Asian …

Cognac and brandy components are electrochemically oxidized on multi-walled carbon
nanotube modified glassy carbon electrode at 0.44 and 0.59 V in 0.1 М phosphate buffer …