The main objective of the present study was to determine the effect of the distillation
technique:(i) fractional column distillation (FCD),(ii) copper alembic distillation (CAD), and …

Greek grape marc spirits, although being traditional products, have lately attracted
increasing attention as a revisited spirit product category. A headspace solid-phase …

The most well-known traditional Greek grape marc distillate made from winemaking pomace
is called “Tsipouro”. Its production involves various grape pomace cultivars, preparation …

The capacity of alquitara (a traditional distillation system) to produce cider brandies is
evaluated. To do so, the chemical composition of 12 fractions obtained during the distillation …

The main physicochemical parameters and sensory profile of commercial aged distillates
from grape marc, Orujo, have been determined in this study. Significant differences were …

Abstract HR-CS-GFAAS methods were developed for the fast determination of Cu in
domestic and commercially available Hungarian distilled alcoholic beverages (called …

The production of high-quality aged marc spirits includes a minimum period of six months of
ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood …

The present study aimed to develop a commercial active packaging system of ground beef,
by exploiting the antimicrobial and antioxidant properties of a traditional Greek alcoholic …

Abstract The Impressive Science Teaching Experiments (ISTE) teaching approach is based
on the constructive model, where the knowledge that students have acquired from the …

Pimpinella anisum L. is an aromatic plant that has been used in the human diet for
thousands of years in the flavoring of food and alcoholic beverages, as well as in pharmacy …