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DIAGNOSIS AND OBSTACLES RELATED TO THE PRODUCTION CHAIN OF CACHAÇA IN THE CONTEXT OF GEOGRAPHICAL INDICATIONS.
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- Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 1, p. 1, doi. 10.24857/rgsa.v18n1-038
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- Article
Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac.
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- Foods, 2024, v. 13, n. 1, p. 27, doi. 10.3390/foods13010027
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- Article
Jacinto de Castro, de profesión comerciante. Venta de Aguardiente, yerba mate y esclavizados en el circuito mercantil región Río de la Plata-Santiago en el reino de Chile (1768-1810).
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- Anuario del Instituto de Historia Argentina, 2023, v. 23, n. 2, p. 89, doi. 10.24215/2314257Xe198
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- Article
FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks ® Used in the Aging of Brandy De Jerez.
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- Sensors (14248220), 2023, v. 23, n. 21, p. 8962, doi. 10.3390/s23218962
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- Article
Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints.
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- Food & Bioprocess Technology, 2023, v. 16, n. 9, p. 1963, doi. 10.1007/s11947-023-03039-8
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- Article
苹果延迟采收对苹果白兰地甲醇及香气成分含量的影响.
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- China Brewing, 2023, v. 42, n. 8, p. 111, doi. 10.11882/j.issn.0254-5071.2023.08.018
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- Article
THE PLUM BRANDY FROM OAȘ LAND SYMBOL OF IDENTITY AND OF LOCAL SPECIFICITY.
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- Romanian Review on Political Geography / Revista Română de Geografie Politică, 2023, v. 25, n. 2, p. 86, doi. 10.30892/rrgp.252104-367
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- Article
The Olfactory Threshold of Rotundone in Brandy is Ten-fold Higher than in Wine and does not Increase with the Complexity of the Matrix.
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- South African Journal of Enology & Viticulture, 2023, v. 44, n. 2, p. 120, doi. 10.21548/44-2-5830
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- Article
Introducing a Simple Method to Investigate Relative Volatilities of Flavour Compounds in Fruit Brandies.
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- Beverages, 2023, v. 9, n. 2, p. 32, doi. 10.3390/beverages9020032
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- Article
响应面法优化刺梨白兰地原料酒发酵工艺.
- Published in:
- China Brewing, 2023, v. 42, n. 6, p. 186, doi. 10.11882/j.issn.0254-5071.2023.06.030
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- Publication type:
- Article
Classification of Brandy and Cognac Production by Geographical Origin and Aging Using Raman Scattering and Machine Learning.
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- Measurement Techniques, 2023, v. 66, n. 3, p. 173, doi. 10.1007/s11018-023-02207-8
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- Article
Yeast Fermentation for Production of Neutral Distilled Spirits.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 8, p. 4927, doi. 10.3390/app13084927
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- Article
新疆产区白玉霓白兰地基酒一次蒸馏过程中挥发性化合物变化.
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- China Brewing, 2023, v. 42, n. 3, p. 157, doi. 10.11882/j.issn.0254-5071.2023.03.027
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- Article
不同蒸馏工艺的桑葚白兰地原酒品质比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 290
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- Article
蓝苟果渣白兰地酿造工艺研究 .
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- China Brewing, 2023, v. 42, n. 1, p. 197, doi. 10.11882/j.issn.0254-5071.2023.01.033
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- Article
COMPARISON OF THE ALCOHOL CONTENT OBTAINED IN THE FERMENTATION OF DWARF CAVENDISH BANANA AND ITS PEEL FOR THE PURPOSES OF BRANDY PRODUCTION.
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- Colloquium Agrariae, 2023, v. 19, n. 1, p. 328, doi. 10.5747/ca.2023.v19.h533
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- Article
EDITORIAL.
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- Historia y Espacio, 2023, v. 19, n. 60, p. 7, doi. 10.25100/hye.v19i60.12996
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- Article
Procesos judiciales sobre fraudes a la renta de aguardiente en la provincia de Popayán, 1783-1793: entre el beneficio fiscal y la resistencia social.
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- Historia y Espacio, 2023, v. 19, n. 60, p. 49, doi. 10.25100/hye.v19i60.12909
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- Article
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.
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- Foods, 2022, v. 11, n. 21, p. 3540, doi. 10.3390/foods11213540
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- Article
不同品种樱桃白兰地香气成分的差异性.
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- Food Research & Development, 2022, v. 43, n. 16, p. 155, doi. 10.12161/j.issn.1005-6521.2022.16.020
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- Article
响应面优化桑葚白兰地原料酒发酵工艺.
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- Food Research & Development, 2022, v. 43, n. 14, p. 152, doi. 10.12161/j.issn.1005-6521.2022.14.019
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- Article
Качество на сливовата ракия в зависимост от специфичните условия на ферментация и съхранение на сливовата каша.
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- Journal of Mountain Agriculture on the Balkans (JMAB), 2022, v. 25, n. 4, p. 176
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- Article
The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 51, doi. 10.3390/fermentation8020051
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- Article
The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro.
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- Molecules, 2022, v. 27, n. 9, p. 2974, doi. 10.3390/molecules27092974
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- Article
Changes in Volatile Compounds during Grape Brandy Production from ' Cabernet Sauvignon ' and ' Syrah ' Grape Varieties.
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- Processes, 2022, v. 10, n. 5, p. 988, doi. 10.3390/pr10050988
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- Article
Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie.
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- Molecules, 2022, v. 27, n. 8, p. N.PAG, doi. 10.3390/molecules27082531
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- Article
模糊数学感官评定结合响应面法优化红枣白兰地发酵工艺.
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- China Brewing, 2022, v. 41, n. 4, p. 185, doi. 10.11882/j.issn.0254-5071.2022.04.032
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- Article
ECONOMIC EFFECTS OF APRICOT BRANDY PRODUCTION ON A FAMILY FARM.
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- Economics of Agriculture / Ekonomika Poljoprivrede, 2022, v. 69, n. 2, p. 583, doi. 10.5937/ekoPolj2202583D
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- Publication type:
- Article
The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 51, doi. 10.3390/fermentation8020051
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- Article
La Cataluña Atlántica. Aguardiente y tejidos en el arranque industrial catalán.
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- 2022
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- Book Review
Synthesis, odour characteristics, and antibacterial activity of optically active cognac lactones.
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- Flavour & Fragrance Journal, 2021, v. 36, n. 5, p. 584, doi. 10.1002/ffj.3670
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- Article
不同酿酒酵母对白兰地香气的影响研究.
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- China Brewing, 2021, v. 40, n. 8, p. 129, doi. 10.11882/j.issn.0254-5071.2021.08.023
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- Article
In-line conductivity measurement to select the best distillation technique for improving the quality of apricot brandies.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 1987, doi. 10.1007/s00217-021-03766-2
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- Article
Home-made cider brandy (Calvados): analysis of distillation fractions by gas chromatography-mass spectrometry method.
- Published in:
- Chemija, 2021, v. 32, n. 3/4, p. 83, doi. 10.6001/chemija.v32i3-4.4546
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- Article
TRADITIONAL AND INNOVATIVE AGING TECHNOLOGIES OF DISTILLED BEVERAGES: THE INFLUENCE ON THE QUALITY AND CONSUMER PREFERENCES OF AGED SPIRIT DRINKS.
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- Journal of Agricultural Sciences, Belgrade, 2021, v. 66, n. 3, p. 209, doi. 10.2298/JAS2103209K
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- Article
Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment.
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- Analytical & Bioanalytical Chemistry, 2021, v. 413, n. 12, p. 3349, doi. 10.1007/s00216-021-03275-x
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- Article
白兰地中香气成分的来源及陈酿期间香气物质变化研究进展.
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- China Brewing, 2021, v. 40, n. 5, p. 8, doi. 10.11882/j.issn.0254-5071.2021.05.002
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- Publication type:
- Article
PRODUÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DO LICOR DE AÇAÍ (Euterpe oleracea MART.) OBTIDO COM DIFERENTES FONTES ALCOÓLICAS E TEMPOS DE INFUSÃO.
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- Global Science & Technology, 2021, v. 14, n. 2, p. 16, doi. 10.29327/252595.14.2-3
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- Article
Fair Trade and the Political Economy of Brandy Smuggling in Early Eighteenth-Century Britain.
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- Past & Present, 2021, v. 251, n. 1, p. 75, doi. 10.1093/pastj/gtaa008
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- Article
Cognac and the comportment of the quality Chinese consumer.
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- Cultural Geographies, 2021, v. 28, n. 2, p. 393, doi. 10.1177/1474474020978498
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- Article
Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 288, doi. 10.3390/foods10020288
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- Article
Estudio etnobotánico de Cataia (Pimenta pseudocaryophyllus (Gomes) Landrum) en el Parque Nacional de Superagui, Guaraqueçaba/PR/Brasil.
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- Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas, 2021, v. 20, n. 1, p. 90, doi. 10.37360/blacpma.21.20.1.8
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- Article
不同品种杏酿造白兰地香气成分分析.
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- China Brewing, 2021, v. 40, n. 1, p. 169, doi. 10.11882/j.issn.0254-5071.2021.01.032
- By:
- Publication type:
- Article
PRODUÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DO LICOR DE AÇAÍ (Euterpe oleracea MART.) OBTIDO COM DIFERENTES FONTES ALCOÓLICAS E TEMPOS DE INFUSÃO.
- Published in:
- Global Science & Technology, 2020, v. 13, n. 3, p. 16
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- Article
杏白兰地发酵工艺研究.
- Published in:
- China Brewing, 2020, v. 39, n. 8, p. 215, doi. 10.11882/j.issn.0254-5071.2020.08.041
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- Article
International trade, quality sorting and trade costs: the case of Cognac.
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- Review of World Economics, 2020, v. 156, n. 3, p. 579, doi. 10.1007/s10290-019-00372-z
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- Article
Determinação espectrofotométrica de Cobre(II) em aguardente de mandioca (Tiquira).
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- Revista Colombiana de Ciencias Químico-Farmacéuticas, 2020, v. 49, n. 2, p. 1, doi. 10.15446/rcciquifa.v49n2.89507
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- Article
Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies.
- Published in:
- Molecules, 2020, v. 25, n. 14, p. 3127, doi. 10.3390/molecules25143127
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- Article
Kallpachakuy: Coca, bebida alcohólica y cigarro como fuerza y protección en la peregrinación a Qoyllurit'i.
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- Antropológica (02549212), 2020, v. 38, n. 45, p. 133, doi. 10.18800/anthropologica.202002.006
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- Article
Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars.
- Published in:
- Biomolecules (2218-273X), 2020, v. 10, n. 6, p. 853, doi. 10.3390/biom10060853
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- Publication type:
- Article