Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties-Reference-Cited by-同舟云学术

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Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties

Published:2013-06-14 Issue:1-2 Volume:119 Page:48-56
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Spaho Nermina¹,Dürr Peter²,Grba Slobodan³,Velagić-Habul Esma¹,Blesić Milenko¹

Affiliation:

1. University of Sarajevo; Faculty of Agriculture and Food Sciences; Sarajevo; Bosnia and Herzegovina

2. Swiss Federal Research Station for Fruit-Growing; Viticulture and Horticulture; Wadenswil; Switzerland

3. University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb; Croatia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.62/fullpdf

Reference32 articles.

1. The influence of distillation process on the quality of Slivovica;Spaho;Works Fac. Agric. Univ. Sarajevo,2005

2. Determination of the principal volatile compounds of Turkish Raki;Anli;J. Inst. Brew.,2007

3. Differences in concentration of principal volatile constituents in traditional Greek distillates;Apostolopoulou;Food Control,2005

4. Methanol and major volatile compounds of Turkish Raki and effect of distillate source;Cabaroglu;J. Inst. Brew.,2011

5. Comprehensive two-dimensional gas chromatography-mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cachaça and selected spirits;Cardeal;Food Chem.,2009

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