Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Grape pomace is the solid residue left after juice extraction from grapes, and represents in
Mediterra nean countries the most important by-product of the winemaking industry. Steam …

Chinese liquor aroma components were characterized during the aging process using gas
chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to …

Methods based on multiple linear regression (MLR) relate variations in the selected
response (y) to the variations of several linearly independent predictors (x) with the purpose …

Mouro is the spirit beverage that comes from the distillation of fermented fruits of the
mulberry tree (Morus nigra L.). Mouro is also the Greek common name of this fruit. Usually, it …

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 …

Koumaria is the common name of the bushy shrub Arbutus unedo L., also known as the
strawberry tree. Its fruits are round, fleshy and red colored at full maturity. They are mainly …

Traditional alcoholic beverages produced from fermented grape pomaces (Vitis vinifera L.)
are very popular in Greece and many other Mediterranean countries and some times …

In this study, fourteen samples of Galician Orujo spirit (seven from industrial and seven from
homemade sources) were analysed by gas chromatography in order to determine their …

Twenty nine samples of grape marc spirits, nineteen from Spain (Orujo) and ten from Italy
(Grappas) were analyzed by GC–MS in order to determine their major volatile composition …