[HTML][HTML] Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. A review
S Canas - Beverages, 2017 - mdpi.com
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 …
compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an …
The flavour of fruit spirits and fruit liqueurs: A review
M Śliwińska, P Wiśniewska, T Dymerski… - Flavour and …, 2015 - Wiley Online Library
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 …
fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and …
Traditional knowledge on plant use from Negotin Krajina (Eastern Serbia): An ethnobotanical study
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 …
purposes of indigenous plants by local population (urban and rural) of the Negotin Krajina …
Diversity of plums belonging to P. domestica L., P. insititia L. and Prunus× rossica Erem. Tree vigour, yielding and fruit quality attributes
T Milošević, N Milošević, J Mladenović - Scientia Horticulturae, 2023 - Elsevier
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 …
antioxidant capacity of autochthonous and rare plum cultivars of different genetic origin were …
[HTML][HTML] Changes in the chemical composition of plum distillate during maturation with oak chips under different conditions
M Balcerek, K Pielech-Przybylska… - Food technology and …, 2017 - ncbi.nlm.nih.gov
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 …
plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted …
Advances in distilled beverages authenticity and quality testing
Given the advent of the consumers and producers demands, researches are focusing lately
to develop innovative, cost-effective, progressively complex alcoholic beverages. As alcohol …
to develop innovative, cost-effective, progressively complex alcoholic beverages. As alcohol …
On the use of the fluorescence, ultraviolet–visible and near infrared spectroscopy with chemometrics for the discrimination between plum brandies of different varietal …
M Jakubíková, J Sádecká, A Kleinová - Food chemistry, 2018 - Elsevier
This paper investigates the use of synchronous fluorescence, UV− Vis and near infrared
(NIR) spectroscopy coupled with chemometric methods to discriminate samples of high …
(NIR) spectroscopy coupled with chemometric methods to discriminate samples of high …
Spirit drinks: a source of dietary polyphenols
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 …
human diet, especially in the Southeast European and Mediterranean regions. The objective …
Volatile composition, colour, and sensory quality of spirit-based beverages enriched with medicinal fungus Ganoderma lucidum and herbal extract
SP Veljović, NS Tomić, MM Belović… - Food Technology and …, 2019 - hrcak.srce.hr
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 …
the production of alcoholic beverages with potential health-promoting effects in many Asian …
Chronoamperometric estimation of cognac and brandy antioxidant capacity using MWNT modified glassy carbon electrode
G Ziyatdinova, I Salikhova, H Budnikov - Talanta, 2014 - Elsevier
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 …
nanotube modified glassy carbon electrode at 0.44 and 0.59 V in 0.1 М phosphate buffer …