Armagnac and Wine-Spirits-Reference-Cited by-同舟云学术

Armagnac and Wine-Spirits

Published:2003 Issue: Volume: Page:213-238
ISSN:
Container-title:Fermented Beverage Production
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Author:

Bertrand Alain

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-0187-9_10.pdf

Reference43 articles.

1. MBAA Technical Quarterly, 1991. Flavor Chemistry of Beer. Part II: Flavor and Threshold of 239 Aroma volatiles. Davis, 12(3), 118-121.

2. Adam, L. and Postel, W. (1987). Gaschromatographische bestimmung von ethylcarbamat (urethan) in Spirituosen. Die Branntweinwirtschaft 1, Marzheft, 1987.

3. Baumann, U. and Zimmerli, B. (1988). Beschleunigte ethylcarbamat bildung in Spirituosen. Mitt Gebiete Lebensm Hyg 79, 175-185.

4. Bertrand, A. (1989a). Role of the continuous distillation process on the quality of Armagnac. In Distilled Beverage Flavour: Recent Developments, (eds) Piggott, J.R. and Paterson, A. Ellis Rorwood, Chichester, UK, pp. 97-115.

5. Bertrand, A. (1989b). L’analyse chimique et sensorielle d’eaux-de-vie d’Armagnac. . In La Réglementation Communautaire des Eaux-de-vie et des Liqueurs, C.R. Symp. mt. (Verone) Vol. 9. Bollettino del CIDEAO pp. 101-111.

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