Aroma compounds in barrel aged apple distillates from two different distillation techniques-Reference-Cited by-同舟云学术

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Aroma compounds in barrel aged apple distillates from two different distillation techniques

Published:2019 Issue:3 Volume:125 Page:389-397
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Spaho Nermina¹,Đukic-Ratković Davorka¹²,Nikićević Ninoslav³,Blesić Milenko¹,Tešević Vele⁴,Mijatović Branko²,Smajić Murtić Mirela¹

Affiliation:

1. Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina

2. Distillery BMB Delta; Jablanica 173, Gradiška 78405 Bosnia and Herzegovina

3. Faculty of Agriculture; University of Belgrade; Nemanjina 6 Belgrade 11000 Serbia

4. Faculty of Chemistry; University of Belgrade; Studentski trg 16 Belgrade 11000 Serbia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.573/fullpdf

Reference52 articles.

1. Fruit brandy production by batch column distillation with reflux;Claus;J. Food Process Eng.,2005

2. The lack of reproducibility of different distillation techniques and its impact on pear spirit composition;Garcia-Llobodanin;Int. J. Food Sci. Technol.,2011

3. Chemical Aspects of Distilling Wines into Brandy

4. Wine distillates: Practical operating recipe formulation for stills;Osorio;J. Agric. Food Chem.,2005

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