Major congeners of australian and imported brandies and other spirits as indicators of authenticity
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. The proportion of 2-methylbutanol and 3-methylbutanol in some brandies and whiskies as determined by direct gas chromatography
2. Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies
3. Formation of higher alcohols by wine yeasts, and relationship to taste thresholds
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