Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds-Reference-Cited by-同舟云学术

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

Published:2019 Issue:2 Volume:125 Page:268-283
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Douady Adrien¹,Puentes Cristian¹,Awad Pierre¹²,Esteban-Decloux Martine¹

Affiliation:

1. Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France

2. Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA; Université Paris-Saclay; 78850 Thiverval-Grignon France

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.560/fullpdf

Reference30 articles.

1. Official Journal of the European Regulation 2008 Regulation (EC) no.110/2008 of the European parliament and of the council of 15 January 2008 on the definition, description, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation no. 1576/89

2. Differences in the volatile compositions of french labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA;Ledauphin;J. Agric. Food Chem.,2010

3. Computer simulation of a continuous whisky still;Gaiser;J. Food Eng.,2002

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