Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing-Reference-Cited by-同舟云学术

Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing

Published: Issue: Volume: Page:219-239
ISSN:
Container-title:Flavours and Fragrances
language:
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Author:

Christoph Norbert,Bauer-Christoph Claudia

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-540-49339-6_10.pdf

Reference52 articles.

1. European Commission Council Regulation (EEC) no 1576/89 (1989) Laying Down General Rules on the Definition, Description and Presentation of Spirit Drinks. Official Journal of the European Community no L160/1. http://europa.eu.int/eur-lex/en/consleg/pdf/1989/en_1989R1576_do_001.pdf

2. Definitions, Descriptions and Presentation of Spirit Drinks. http://europa.eu.int/scadplus/leg/en/lvb/l21093.htm

3. Specifications, Definitions, and Regulations for the Composition of Industrial, Beverage, and Fuel Alcohol Products in Various Countries. http://www.distill.com/specs/

4. Lea AGH, Pigott JR (2003) (eds) Fermented Beverage Production. Kluwer/Plenum, New York

5. Nykänen L, Suomalainen H (1983) Aroma of Beer, Wine and Distilled Alcoholic Beverages. Kluwer, Dordrecht

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