OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES
The compositions of aroma compounds of alcoholic beverages derived from distillates include the same basic groups of volatile compounds - alcohols, esters, acetals, aldehydes, volatile acids. However, their proportions and content vary considerably and depend on both the type of raw materials used a...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/41/7.pdf |
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