Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars-Reference-Cited by-同舟云学术

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Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Published:2023-02-16 Issue:3 Volume:3 Page:414-427
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Spaho Nermina¹^ORCID,Gaši Fuad¹,Leitner Erich²^ORCID,Akagić Asima¹,Blesić Milenko¹,Meland Mekjell³

Affiliation:

1. University of Sarajevo Faculty of Agriculture and Food Sciences, Sarajevo 71000, Bosnia and Herzegovina

2. Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Graz 8010 Austria

3. Norwegian Institute for Agricultural and Environmental Research, NIBIO Ullensvang, Lofthus N-5781, Norway

Funder

Utenriksdepartementet

Ministry of Education, Science and Youth of Sarajevo Canton

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00320

Reference31 articles.

1. Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe

2. Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

3. Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products

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

5. Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits;Foods;2023-05-11

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