The analysis of raw spirits - a review of methodology-Reference-Cited by-同舟云学术

The analysis of raw spirits - a review of methodology

Published:2016-01-06 Issue:1 Volume:122 Page:5-10
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Wiśniewska Paulina¹,Śliwińska Magdalena¹,Dymerski Tomasz¹,Wardencki Waldemar¹,Namieśnik Jacek¹

Affiliation:

1. Department of Analytical Chemistry; Gdansk University of Technology; Narutowicza St 11/12 Gdańsk 80-233 Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.288/fullpdf

Reference28 articles.

1. Regulation (EC) No. 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks

2. Components of the aroma of alcoholic beverages;Tarko;Lab.,2006

3. Characteristics of contaminants present in raw spirits;Stanisz;Zeszyty Naukowe Chemia Spożywcza i Biotechnologia,2009

4. Synthesis of higher alcohols during alcoholic fermentation of rye mashes;Pietruszka;Zeszyty Naukowe Chemia Spożywcza i Biotechnologia,2010

5. Alcoholic Beverage Fermentations

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