A treatment of grape wine distillation heads
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference14 articles.
1. Chemistry of Winemaking 1974, p. 232 (Ed.), Washington DC, American Chemical Society.
2. ; ; Proceedings American Society of Enologists 1950, 86.
3. 3,3-diethoxybutan-2-one and 1,1,3-triethoxypropane: Acetals in spirits distilled fromVitis vinifera grape wines
4. INHIBITORY EFFECT OF COMMON ELEMENTS TOWARDS YEAST GROWTH
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1. Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents;Australian Journal of Grape and Wine Research;2005-07
2. Rapid Analysis of Methanol in Grape-Derived Distillation Products Using Near-Infrared Transmission Spectroscopy;Journal of Agricultural and Food Chemistry;2002-04-20
3. Spirit recovered from heap-fermented grape marc: Nature, origin and removal of the off-odour;Journal of the Science of Food and Agriculture;1978-06
4. APPARATUS AND PROCEDURE FOR REPRODUCIBLE, HIGH-RESOLUTION GAS CHROMATOGRAPHIC ANALYSIS OF ALCOHOLIC BEVERAGE HEADSPACE VOLATILES;Journal of the Institute of Brewing;1977-07-08
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