Spirit recovered from heap‐fermented grape marc: Nature, origin and removal of the off‐odour
- 1 June 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (6), 527-533
- https://doi.org/10.1002/jsfa.2740290606
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- APPARATUS AND PROCEDURE FOR REPRODUCIBLE, HIGH-RESOLUTION GAS CHROMATOGRAPHIC ANALYSIS OF ALCOHOLIC BEVERAGE HEADSPACE VOLATILESJournal of the Institute of Brewing, 1977
- A treatment of grape wine distillation headsJournal of the Science of Food and Agriculture, 1976
- 3,3‐diethoxybutan‐2‐one and 1,1,3‐triethoxypropane: Acetals in spirits distilled from Vitis vinifera grape winesJournal of the Science of Food and Agriculture, 1975
- Novel method for the oxidation of primary and secondary alcohols to carbonyl compoundsThe Journal of Organic Chemistry, 1974
- Unusual volatile carbonyl components of potato chipsJournal of Agricultural and Food Chemistry, 1973
- Principles and some techniques of high-resolution headspace analysisJournal of Agricultural and Food Chemistry, 1971
- Experiments on “High‐Vacuum Transfer” in Food Odour ResearchMolecular Nutrition & Food Research, 1970