Fermentation is a crucial process in the production of alcoholic beverages such as spirits,
which produces a number of volatile compounds due to the metabolic activities of yeast …

The production of some alcoholic beverages very often requires the use of wood from
various tree species to improve the quality parameters (smell, taste, and color) of the drink …

During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers
of a huge number of the other volatile aroma compounds. Unique and distinctive flavour of …

Aging is an important processing step of producing high quality apple brandy. In this study,
apple brandies aged by traditional method and using three different toasted oak chips …

Alternative technologies have been extensively investigated towards a more sustainable
ageing of red wine, but few studies were made on wine spirits. Moreover, the effect of micro …

Brandy de Jerez is produced by ageing wine distillates in casks that have previously
contained Sherry wine. A Criaderas and Solera system is used according to the …

The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a
pilot plant level. In particular, besides the use of American oak, two more types of oak have …

To accelerate wine maturation, low frequency ultrasonic waves of 28 kHz and 45 kHz were
used to treat the steeped greengage wine. The contents of total acid, total ester, fusel oils …

A study was conducted to investigate the effects of oak chips on the quality of persimmon
brandy. The brandy was prepared from Mopan persimmons through fermentation and …

This study investigates the effect of ageing on the qualitative and quantitative composition of
plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted …