Production and Composition of Cider Spirits Distilled in “Alquitara”-Reference-Cited by-同舟云学术

Production and Composition of Cider Spirits Distilled in “Alquitara”

Published:2006-12-01 Issue:26 Volume:54 Page:9992-9997
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rodríguez Madrera Roberto¹,Suárez Valles Belén¹,García Hevia Ana¹,García Fernández Ovidio¹,Fernández Tascón Norman¹,Mangas Alonso Juan José¹

Affiliation:

1. Área de Tecnología de los Alimentos, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), E-33300 Villaviciosa (Asturias), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062316h

Reference25 articles.

1. Changes in the Major Volatile Compounds of Cider Distillates During Maturation

2. Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice

3. Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis

4. Drilleau, J.F. Pommes et cidres materières premières du Calvados. InÉlaboration et Connaisance des Spiritueux; Cantagrel, R., Ed.; Lavoisie-Tec & Doc: Paris, 1992; pp 193−200.

Cited by 26 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. Photoluminescent Recognition of Strong Alcoholic Beverages with Carbon Nanoparticles;ACS Omega;2021-07-12

2. Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment;International Journal of Food Engineering;2021-05-13

3. Isotopic and Elemental Characterization of Cider Commercialized on Romanian Market;Analytical Letters;2018-05-07

4. Arbutus unedo L. Spirit: Does the Water Addition Before Fermentation Matters?;INCREaSE;2018

5. Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages;Food Microbiology;2016-10