منابع مشابه
Chemical Aspects of Distilling Wines into Brandy
Wines for brandy distillation should be made from white grapes by fermentation of juice separated from pomace without adding SO2 (to minimize aldehyde accumulation) at as low temperature as is practicable (less than 7 5 ° F , to minimize fusel oil formation) and should be distilled as soon as fermentation is complete. In California, wines are distilled into brandy in continuous plate columns ar...
متن کاملFirst person - Brandy Hyndman and Mathieu Crupi.
First Person is a series of interviews with the first authors of a selection of papers published in Journal of Cell Science, helping early-career researchers promote themselves alongside their papers. Brandy Hyndman and Mathieu Crupi are co-first authors on 'Differential recruitment of E3 ubiquitin ligase complexes regulates RET isoform internalization', published in Journal of Cell Science. Br...
متن کاملInfluence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy.
A study of the influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy was carried out. Acetaldehyde and acetaldehyde diethyl acetal were influenced by distillation technology, oak wood type, and maturation time. The majority ester, ethyl ethanoate, increased during aging, the highest level of this ester being detected in spirits distilled by double...
متن کاملQualitative Analysis of Age and Brand of Unblended Brandy by Electronic Nose
This paper reports the capability of electronic nose based on gas chromatograph (GC-Flash) in age identification and brand classification of brandy. Three different kinds of brandies by the static headspace sampling for the injection of the volatile compounds were analyzed. The data were disposed by multivariate data processing based on principal component analysis (PCA) and cluster analysis (C...
متن کاملEvolution of sugars in cider brandy aged in oak barrels: a contribution to its characterization.
A chemometric study was carried out to typify cider brandies according to the type of wood employed in the maturation process and their aging time. Monosaccharides, previously derivatized with p-aminobenzoic ethyl ester, were analyzed using a reversed-phase high-performance liquid chromatographic method. Univariate data treatment was not sufficient to enable differentiation of the classes of ci...
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ژورنال
عنوان ژورنال: The Lancet
سال: 1905
ISSN: 0140-6736
DOI: 10.1016/s0140-6736(00)68600-2