Red berries have gained popularity as functional and nutritious food due to their health
benefits, leading to increased consumer demand and higher production, totaling over …

Fruit spirits and liqueurs are among the most popular spirit‐based beverages made from
fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and …

Fruit beer, a recognized special beer, is produced with fruit addition during fermentation,
maturation, or the refermentation process. Volatile organic compounds of seven fruit beers …

Fruit spirits have been produced and consumed throughout the world for centuries.
However, the aroma composition of banana spirits is still poorly characterised. We have …

The major fermentation and maturation related congeners in apple distillates from two
different distillation techniques (alembic and column), matured in oak for 18 months, were …

This paper investigates the use of synchronous fluorescence, UV− Vis and near infrared
(NIR) spectroscopy coupled with chemometric methods to discriminate samples of high …

The aim of the study was to evaluate changes of phenolic and anthocyanin contents,
antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without …

The possibility of application of electronic nose based on fast GC for differentiation of three
types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially …

This chapter presents an overview of fruit distillates, describing the different types of
distillates according to type of fruit: pome fruits, stone fruits, and berries, as well as the basis …

Brandy stabilization is an important step aimed at decanting the suspended organic and
inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies …