Aged distilled beverages (cognac and brandy) contain phenolic antioxidants as their quality markers. Voltammetric sensors based on the carbon nanotubes electropolymerized pyrocatechol violet (PCV) or p-aminobenzoic acid (ABA) were developed for simultaneous determination of in cognac brandy. The polymerization conditions PCV ABA optimized. Sensors allow sensitive gallic ellagic acids well syrin...

Brandy stabilization is an important step aimed at decanting the suspended organic and inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies, affecting physico-chemical stability, organoleptic characteristics, consumer’s quality perception of brandy. This phenomenon originates from insoluble salts, volatile compounds (higher alcohols, fatty acid esters, other...