Separation process is one of the key processes in the production of fruit spirits, including the
traditional distillation method and the new pervaporation membrane method. The separation …

This comprehensive review is devoted to an under-exploited family of phenolic compounds,
the coumarins, and the most relevant strands in which they are involved in some spirit …

As a deep-processed product of peach, the aroma characteristics of peach spirit have not
been systematically studied, and there has been no research on improving the aroma …

To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics
approach investigated the aroma characteristics and key aroma compounds of Cabernet …

Brandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which
is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited …

The qualitative and semi-quantitative composition of aroma compounds in plum-, pear-, and
quince-based spirits from Serbia was determined and mutually compared by liquid-liquid …

When asking the question what is wine? there are various ways to answer. Wine is extolled
as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense …

The origin of the word 'brandy'comes from the Dutch brandewijn, whose meaning is 'wine
burned'. Different types of brandy are made all over the world from wine. The best known are …

The formation of brandy quality affects all stages of its production. Biological and
technological properties of grapes determine the composition of aroma-producing …

This research aims to isolate and select native yeast strains on oranges, capable of
fermenting orange juice. Six types of fresh oranges from the Hanoi market were used as …