Spirits are alcoholic beverages commonly consumed in European countries. Their raw
materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The …

Spirit-based beverages are alcoholic drinks; their production processes are dependent on
the type and origin of raw materials. The composition of this complex matrix is difficult to …

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 …

Background Traditional fermented alcoholic beverages are indigenous to a particular area
and are prepared by the local people using an age-old techniques and locally available raw …

The main objective of this study was to improve the performance of analytical methods for
the determination of sugars in fermented alcoholic beverages based on mid‐infrared‐partial …

Volatile profile of spirits is the most important factor, because it can contribute to pleasant
flavor. The aim of the study was to determine the impact of dessert apple cultivar used for …

In this work, a fast GC-FID method for the analysis of principal volatile compounds in spirit
drinks and wines was presented. With a chromatographic run of 8 min were identified and …

Keeving is the removal of nutrients from apple musts due to their binding to pectin, resulting
in a slower fermentation and spontaneous arrest. The aim of this study was to determine the …

The influence of cider maturation on the chemical and sensory characteristics of fresh cider
spirits was evaluated in the present study. To this end, a single-factor experiment with three …