Works about BRANDY

Results: 143

Advances on modeling and simulation of alcoholic distillation. Part 2: Process simulation.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 4, p. 832, doi. 10.1016/j.fbp.2012.04.003

By:

Válderrama, José 0.;
Toselli, Luis A.;
Faúndez, Claudio A.

Publication type:

Article

Classification of Brandy and Cognac Production by Geographical Origin and Aging Using Raman Scattering and Machine Learning.

Published in:

Measurement Techniques, 2023, v. 66, n. 3, p. 173, doi. 10.1007/s11018-023-02207-8

By:

Sahakyan, A V;
Yushina, A. A.;
Levin, A. D.

Publication type:

Article

不同蒸馏工艺的桑葚白兰地原酒品质比较分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 290

By:

田树林;
郑升海;
杨开龙;
曲都;
杜鸿;
徐升东;
樊蓉;
陈让芳;
韩保林

Publication type:

Article

ECONOMIC EFFECTS OF APRICOT BRANDY PRODUCTION ON A FAMILY FARM.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2022, v. 69, n. 2, p. 583, doi. 10.5937/ekoPolj2202583D

By:

Dimitrijević, Bojan;
Bulatović, Branka;
Paunić, Gordana

Publication type:

Article

Grape brandy production, composition and sensory evaluation.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 3, p. 404, doi. 10.1002/jsfa.6377

By:

Tsakiris, Argyrios;
Kallithraka, Stamatina;
Kourkoutas, Yiannis

Publication type:

Article

THE INFLUENCE OF DIFFERENT POT STILL TYPE ON QUALITY OF WILLIAMS PEAR DISTILLATES.

Published in:

Technical Gazette / Tehnički Vjesnik, 2016, v. 23, n. 4, p. 945, doi. 10.17559/TV-20130930155522

By:

Miličević, Borislav;
Babić, Jurislav;
Miličević, Radoslav;
Šubarić, Drago

Publication type:

Article

Kallpachakuy: Coca, bebida alcohólica y cigarro como fuerza y protección en la peregrinación a Qoyllurit'i.

Published in:

Antropológica (02549212), 2020, v. 38, n. 45, p. 133, doi. 10.18800/anthropologica.202002.006

By:

Torres Lezama, Vicente

Publication type:

Article

The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 51, doi. 10.3390/fermentation8020051

By:

Guittin, Charlie;
Maçna, Faïza;
Sanchez, Isabelle;
Barreau, Adeline;
Poitou, Xavier;
Sablayrolles, Jean-Marie;
Mouret, Jean-Roch;
Farines, Vincent

Publication type:

Article

The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation.

Published in:

Fermentation (Basel), 2022, v. 8, n. 2, p. 51, doi. 10.3390/fermentation8020051

By:

Guittin, Charlie;
Maçna, Faïza;
Sanchez, Isabelle;
Barreau, Adeline;
Poitou, Xavier;
Sablayrolles, Jean-Marie;
Mouret, Jean-Roch;
Farines, Vincent

Publication type:

Article

不同品种樱桃白兰地香气成分的差异性.

Published in:

Food Research & Development, 2022, v. 43, n. 16, p. 155, doi. 10.12161/j.issn.1005-6521.2022.16.020

By:

丁燕;
张建昌;
原苗苗;
赵新节;
管雪强;
王咏梅;
韩晓梅;
孙玉霞

Publication type:

Article

响应面优化桑葚白兰地原料酒发酵工艺.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 152, doi. 10.12161/j.issn.1005-6521.2022.14.019

By:

郑升海;
田树林;
王宇;
樊蓉;
龚大刚;
杜鸿;
曲都;
徐升东;
韩保林

Publication type:

Article

Annotated listing of new books.

Published in:: Journal of Economic Literature, 1998, v. 36, n. 4, p. 2283
Publication type:: Article

Prospective Analysis of Production and Commerce of the Handmade Brandy Sugar Cane in Littoral of Paraná - Brazil.

Published in:

Business Management Dynamics, 2016, v. 5, n. 10, p. 1

By:

Anacleto, Adilson;
Pavilaki, Daniel;
Candido Gonçalves, Felipe Marcelo;
de Carvalho, Mauricio;
do Nascimento, Taiza Alves

Publication type:

Article

DIAGNOSIS AND OBSTACLES RELATED TO THE PRODUCTION CHAIN OF CACHAÇA IN THE CONTEXT OF GEOGRAPHICAL INDICATIONS.

Published in:

Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 1, p. 1, doi. 10.24857/rgsa.v18n1-038

By:

Braga Saldanha, Cleiton;
Teixeira Silva, Daliane;
Silva Martins, Luís Oscar;
Santana Silva, Marcelo

Publication type:

Article

Atlantic consumption of French rum and brandy and economic growth in the seventeenth- and eighteenth-century Caribbean.

Published in:

French History, 2011, v. 25, n. 1, p. 9, doi. 10.1093/fh/crr021

By:

Mandelblatt, Bertie

Publication type:

Article

EDITORIAL: What Is The Cholera?

Published in:: Journal of Civil War Medicine, 2011, v. 15, n. 4, p. 167
Publication type:: Article

Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies.

Published in:

Journal of the Serbian Chemical Society, 2014, v. 79, n. 12, p. 1537, doi. 10.2298/JSC140225079T

By:

TEŠEVIĆ, VELE;
ALJANČIĆ, IVANA;
VAJS, VLATKA;
ŽIVKOVIĆ, MARIJANA;
NIKIĆEVIĆ, NINOSLAV;
UROŠEVIĆ, IVAN;
VUJISIĆ, LJUBODRAG

Publication type:

Article

Influence of yeast and nutrients on the quality of apricot brandy.

Published in:

Journal of the Serbian Chemical Society, 2014, v. 79, n. 10, p. 1223, doi. 10.2298/JSC140125024U

By:

UROŠEVIĆ, IVAN;
NIKIĆEVIĆ, NINOSLAV;
STANKOVIĆ, LJUBIŠA;
ANÐELKOVIĆ, BOBAN;
UROŠEVIĆ, TIJANA;
KRSTIĆ, GORDANA;
TEŠEVIĆ, VELE

Publication type:

Article

The contents of heavy metals in Serbian old plum brandies.

Published in:

Journal of the Serbian Chemical Society, 2013, v. 78, n. 7, p. 933, doi. 10.2298/JSC121106016B

By:

BONIĆ, MIRJANA;
TEŠEVIĆ, VELE;
NIKIĆEVIĆ, NINOSLAV;
CVEJIĆ, JELENA;
MILOSAVLJEVIĆ, SLOBODAN;
VAJS, VLATKA;
MANDIĆ, BORIS;
UROŠEVIĆ, IVAN;
VELIČKOVIĆ, MILOVAN;
JOVANIĆ, SAŠA

Publication type:

Article

The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy.

Published in:

Journal of the Serbian Chemical Society, 2011, v. 76, n. 9, p. 1219, doi. 10.2298/JSC101201109N

By:

NIKIĆEVIĆ, NINOSLAV;
VELIČKOVIĆ, MILOVAN;
JADRANIN, MILKA;
VUČKOVIĆ, IVAN;
NOVAKOVIĆ, MIROSLAV;
VUJISIĆ, LJUBODRAG;
STANKOVIĆ, MIROSLAVA;
UROŠEVIĆ, IVAN;
TEŠEVIĆ, VELE

Publication type:

Article

Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics.

Published in:

European Food Research & Technology, 2025, v. 251, n. 6, p. 1225, doi. 10.1007/s00217-025-04699-w

By:

He, Chenglong;
Peng, Bo;
Zhang, Dongsheng;
Fei, Liyue;
Mao, Yiwen;
Lu, Ziyi;
Li, Yu;
Wei, Suyu;
Cai, Wenchao

Publication type:

Article

Uncovering changes in mulberry brandy during artificial aging using flavoromics.

Published in:

European Food Research & Technology, 2024, v. 250, n. 7, p. 1959, doi. 10.1007/s00217-024-04502-2

By:

Han, Baolin;
Tian, Shulin;
Zheng, Shenhai;
Jiang, Yuqi;
Bian, Minghong

Publication type:

Article

In-line conductivity measurement to select the best distillation technique for improving the quality of apricot brandies.

Published in:

European Food Research & Technology, 2021, v. 247, n. 8, p. 1987, doi. 10.1007/s00217-021-03766-2

By:

Liebminger, Andreas;
Philipp, Christian;
Sari, Sezer;
Holstein, Markus;
Dietrich, Volker;
Goessinger, Manfred

Publication type:

Article

Classification of plum brandies based on phenol and anisole compounds using HPLC.

Published in:

European Food Research & Technology, 2019, v. 245, n. 8, p. 1709, doi. 10.1007/s00217-019-03291-3

By:

Jakubíková, M.;
Sádecká, J.;
Hroboňová, K.

Publication type:

Article

Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies.

Published in:

European Food Research & Technology, 2012, v. 235, n. 3, p. 479, doi. 10.1007/s00217-012-1775-y

By:

Pecić, Sonja;
Veljović, M.;
Despotović, S.;
Leskošek-Čukalović, I.;
Jadranin, M.;
Tešević, V.;
Nikšić, M.;
Nikićević, N.

Publication type:

Article

THE IMPACT OF AGING ON THE ANTIOXIDANT PROPERTIES OF ARMENIAN GRAPE BRANDIES.

Published in:

Proceedings of the YSU B: Chemical & Biological Sciences / Gitakan Teghekagir. K'imia, Kensabanut'yun, 2024, v. 58, n. 2, p. 107, doi. 10.46991/PYSU:B.2024.58.2.107

By:

SHILAJYAN, H. A.;
GRIGORYAN, K. R.

Publication type:

Article

STUDIES ON CHEMICAL COMPOSITION AND SENSORY EVALUATION OF CRUDE AND AGING APPLES DISTILLATES.

Published in:

Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 391

By:

Felicia, Stoica;
Camelia, Muntean;
Constantin, Băducă

Publication type:

Article

Youssef Alaoui.

Published in:: Brooklyn Rail, 2024, p. N.PAG
Publication type:: Article

COMPARATIVE ASSESSMENT OF THE LABORATORY SELECTED AND ACTIVE DRIED SACCHAROMYCES CEREVISIAE YEAST CULTURE IN BIOTECHNOLOGY OF THE BRANDY PRODUCTION.

Published in:

Biological Bulletin of Bogdan Chmelnitskiy Melitopol State Pedagogical University, 2015, v. 5, n. 1, p. 48, doi. 10.15421/2015003

By:

Bayraktar, V. N.

Publication type:

Article

Determination of iron and copper ions in cognacs by capillary electrophoresis.

Published in:

Journal of Analytical Chemistry, 2015, v. 70, n. 2, p. 198, doi. 10.1134/S1061934814120120

By:

Popova, O.;
Sursyakova, V.;
Burmakina, G.;
Rubaylo, A.

Publication type:

Article

Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry.

Published in:

Journal of Analytical Chemistry, 2014, v. 69, n. 12, p. 1165, doi. 10.1134/S1061934814120168

By:

Ziyatdinova, G.;
Salikhova, I.;
Budnikov, H.

Publication type:

Article

Chromatographic determination of phthalic acid esters as an indicator of adulterated cognacs and cognac spirits.

Published in:

Journal of Analytical Chemistry, 2007, v. 62, n. 8, p. 761, doi. 10.1134/S1061934807080126

By:

Savchuk, S.;
Kolesov, G.

Publication type:

Article

Chromatographic Techniques in the Quality Control of Cognacs and Cognac Spirits.

Published in:

Journal of Analytical Chemistry, 2005, v. 60, n. 8, p. 752, doi. 10.1007/s10809-005-0176-9

By:

Savchuk, S.;
Kolesov, G.

Publication type:

Article

Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C90, doi. 10.1111/j.1750-3841.2008.01029.x

By:

ZHAO, Y.;
XU, Y.;
LI, J.;
FAN, W.;
JIANG, W.

Publication type:

Article

Characterization of Cider Brandy on the Basis of Aging Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1958, doi. 10.1111/j.1365-2621.2003.tb07001.x

By:

Madrera, R. Rodriguez;
Blanco Gomis, D.;
Alonso, J.J. Mangas

Publication type:

Article

AROMA AND SENSORY CHARACTERISTISC OF SLAVONIAN PLUM BRANDY.

Published in:

Technologica Acta, 2012, v. 5, n. 1, p. 1

By:

Miličević, B.;
Lukić, I.;
Babić, J.;
Šubarić, D.;
Miličević, R.;
Ačkar, Đ.;
Miličević, D.

Publication type:

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).

Published in:

Anuario del Instituto de Historia Argentina, 2023, v. 23, n. 2, p. 89, doi. 10.24215/2314257Xe198

By:

Sovarzo, José

Publication type:

Article

GAS-CHROMATOGRAPHY ASSESSMENTS OF THE MAJOR VOLATILE COMPOUNDS IN TRADITIONAL FRUIT BRANDIES THROUGHOUT FRUIT AND WOOD MATURATION.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2019, v. 64, n. 4, p. 141, doi. 10.24193/subbchem.2019.4.11

By:

DIPPONG, THOMAS;
AVRAM, ALEXANDRA;
MIHALI, CRISTINA

Publication type:

Article

ANTIOXIDANT CONTENT IN ROMANIAN TRADITIONAL DISTILLED ALCOHOLIC BEVERAGES.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 2,Tom2, p. 355

By:

HOSU, ANAMARIA;
FISCHER-FODOR, EVA;
GAL, EMESE;
SILAGHI-DUMITRESCU, RADU;
BISCHIN, CRISTINA;
MUREŞAN, BIANCA;
CIMPOIU, CLAUDIA;
DAMIAN, GRIGORE

Publication type:

Article

Pioneers in Endodontics -- Europe and Scandanavia.

Published in:

Endodontic Practice Today, 2017, v. 11, n. 2, p. 91

By:

Hülsmann, Michael;
Schäfer, Edgar

Publication type:

Article

The Archaeology of Wine: The Wine and Brandy Haciendas of Moquegua, Peru.

Published in:

Journal of Field Archaeology, 1996, v. 23, n. 2, p. 187, doi. 10.2307/530503

By:

Rice, Prudence M.

Publication type:

Article

Synchronous Fluorescence Spectroscopy as a Green Method for the Prediction of Antioxidant Activity in Wine Brandy and Sweet Wine.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 2, p. 2070, doi. 10.1007/s11947-024-03591-x

By:

Sádecká, Jana;
Hroboňová, Katarína;
Jakubíková, Michaela

Publication type:

Article

Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints.

Published in:

Food & Bioprocess Technology, 2023, v. 16, n. 9, p. 1963, doi. 10.1007/s11947-023-03039-8

By:

Guerrero-Chanivet, María;
Ortega-Gavilán, Fidel;
Bagur-González, María Gracia;
Valcárcel-Muñoz, Manuel J.;
García-Moreno, María de Valme;
Guillén-Sánchez, Dominico A.

Publication type:

Article

Colour Changes in Brandy Spirits Induced by Light-Emitting Diode Irradiation and Different Temperature Levels.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2595, doi. 10.1007/s11947-014-1271-4

By:

Espejo, Francisco;
Armada, Sandra

Publication type:

Article

Effect of Electric Field Treatments on Brandy Aging in Oak Barrels.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1635, doi. 10.1007/s11947-012-0788-7

By:

Zhang, Bin;
Zeng, Xin;
Sun, Da-Wen;
Yu, Shu;
Yang, Mei;
Ma, Sen

Publication type:

Article

Effects of cognac on coronary flow reserve and plasma antioxidant status in healthy young men.

Published in:

Cardiovascular Ultrasound, 2008, v. 6, p. 1, doi. 10.1186/1476-7120-6-25

By:

Kiviniemi, Tuomas O.;
Saraste, Antti;
Toikka, Jyri O.;
Saraste, Markku;
Raitakari, Olli T.;
Pärkkä, Jussi P.;
Lehtimäki, Terho;
Hartiala, Jaakko J.;
Viikari, Jorma;
Koskenvuo, Juha W.

Publication type:

Article

Testicle replacement by a brandy bottle -- self mutilation.

Published in:

Wiener Klinische Wochenschrift, 2003, v. 115, n. 5/6, p. 161, doi. 10.1007/BF03040302

By:

Wechselberger, Gottfried;
Pülzl, Petra;
Kronberger, Peter

Publication type:

Article

Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.

Published in:

Foods, 2025, v. 14, n. 9, p. 1467, doi. 10.3390/foods14091467

By:

Li, Yunying;
Li, Lin;
Liu, Qian;
Yin, Yina;
Zhou, Lin;
Zhao, Xinxin;
Peng, Xinyan

Publication type:

Article

Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach.

Published in:

Foods, 2024, v. 13, n. 12, p. 1922, doi. 10.3390/foods13121922

By:

Hu, Ruiqi;
Duan, Changqing;
Lan, Yibin

Publication type:

Article

Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac.

Published in:

Foods, 2024, v. 13, n. 1, p. 27, doi. 10.3390/foods13010027

By:

Ma, Yue;
Li, Yuanyi;
Zhang, Baochun;
Shen, Chunhua;
Yu, Lina;
Xu, Yan;
Tang, Ke

Publication type:

Article