Fruit spirits and liqueurs are among the most popular spirit‐based beverages made from
fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and …

An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented
broth obtained by continuous whey fermentation with a lactose-fermenting yeast …

Tsipouro is a strong distilled spirit produced from the wine-press residue. Some by-products
of the alcoholic fermentation, such as acetaldehyde, ethyl acetate and amyl alcohols are …

Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is
regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed …

The aim of this work was to find differences in the volatile and phenolic profiles of the
traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven …

This research aimed to advance the understanding of acceptable sensory qualities of
potable whey-based spirit from nonsupplemented, mid-supplemented, and high …

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 …

This work describes a new process for the production of beverages from spent coffee
grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the …

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 …

The aim of this study was to characterise the aroma fraction of Italian distillates from apples
typical of the Province of Sassari in the northern region of Sardinia (Malus pumila, L. cvs …