Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system-Reference-Cited by-同舟云学术

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Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system

Published:2014-01-09 Issue:2 Volume:120 Page:111-118
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Arrieta-Garay Y.¹,López-Vázquez C.²,Blanco P.²,Pérez-Correa J. R.³,Orriols I.²,López F.¹

Affiliation:

1. Departament d'Enginyeria Química, Facultat d'Enologia; Universitat Rovira i Virgili, Campus Sescelades; Tarragona Spain

2. Estación de Viticultura e Enoloxía de Galicia (EVEGA-INGACAL); Leiro, Ourense Spain

3. ASIS, Departamento de Ingeniería Química y Bioprocesos; Pontificia Universidad Católica de Chile; Santiago Chile

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition;Soufleros;Food Chem.,2001

2. Utilisation of reject kiwifruit fruit for alcoholic and non-alcoholic beverages;Sensidoni;Acta Hortic.,1997

3. Aromatic characterization of pot distilled kiwi spirits;López-Vázquez;J. Agric. Food Chem.,2012

4. Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations;Blanco;J. Appl. Microbiol.,2012

5. International Organization of Vine and Wine OIV 1 and 2 2009 Compendium of International Methods of Wine and Must Analysis

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