The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies-Reference-Cited by-同舟云学术

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

Published:2017-07 Issue:3 Volume:123 Page:452-463
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Balcerek Maria¹,Pielech-Przybylska Katarzyna¹,Patelski Piotr¹,Dziekońska-Kubczak Urszula¹,Strąk Ewelina¹

Affiliation:

1. Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz, Wolczanska 171 /173 Poland

Funder

Polish National Centre for Research and Development

Publisher

Wiley

Subject

Food Science

Reference53 articles.

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2. The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates;Balcerek;Food Sci.,2013

3. Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation;Balcerek;Czech J. Food Sci.,2012

4. Theory and Applications;Meirelles,2009

5. Modelling methanol recovery in wine distillation stills with packing columns;Carvallo;Food Control,2011

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