Graf et al., 2020 - Google Patents
Influence of vacuum distillation on sensory and analytical parameters of fruit distillate.Graf et al., 2020
- Document ID
- 4155703424856755407
- Author
- Graf M
- Gollesi D
- Machholz T
- Kuenz F
- Brandes W
- Baumann R
- Gossinger M
- Jager H
- Publication year
External Links
Snippet
The objective of this investigation was to determine the influence of vacuum distillation on yield, turbidity tendency, compliance with codex guidelines, aroma profile, tailing components and sensory parameters of fruit distillates of different fruits. The results of 117 …
- 235000013399 edible fruits 0 title abstract 5
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69916746T2 (en) | Production of food grade edible oils | |
| EP0070845B1 (en) | Method for the preparation of wine or fruit wine without alcohol | |
| DE2713865C2 (en) | Process for refining tobacco | |
| DE2238910B2 (en) | Process for flavoring tea extracts | |
| DE102018108155A1 (en) | Hop extraction products and methods for improved beverage fermentation and flavor | |
| DE2519676A1 (en) | PROCESS FOR MANUFACTURING A HOP OIL PREPARATION | |
| Graf et al. | Influence of vacuum distillation on sensory and analytical parameters of fruit distillate. | |
| Hausendorf | Zwischen Linguistik und Literaturwissenschaft: Textualität revisited. Mit Illustrationen aus der Welt der Urlaubsansichtskarte | |
| DE3341603A1 (en) | METHOD AND DEVICES FOR REDUCING THE ALCOHOL CONTENT OF ORIGINAL WINE | |
| CH679459A5 (en) | ||
| DE3429777C2 (en) | ||
| DE1442237C3 (en) | Process for making concentrated beer | |
| DE3112380C2 (en) | Storage-stable citrus fruit flavor concentrate | |
| DE1793845C2 (en) | Use of quinoxaline hydrocarbons as flavors or flavor components | |
| EP0807680B1 (en) | Stimulating coffee-free drink | |
| DE69908259T2 (en) | NEW ANETHANOL CONTAINING CLEAR, IF ANY ALCOHOLIC DRINK AND DIRTY DILUTED DRINK MADE BY THINNING | |
| DE3114648A1 (en) | METHOD FOR PRODUCING AN ALCOHOL-FREE WINE | |
| DE2434313A1 (en) | PROCESS FOR THE PRODUCTION OF WINE AND BRANDY WINE | |
| DE69324748T2 (en) | METHOD FOR IMPROVING THE AROMAS AND / OR TASTE OF WINE WITH NOBLE GASES | |
| DE112019006918T5 (en) | PROCESSED FERMENTED BEVERAGES AND A PROCESS FOR THEM | |
| DE353735C (en) | Process for the production of an extract from oak that is used to clarify and improve wines, spirits and similar liquids | |
| Brandes et al. | Analysis of different fruit spirits with respect to selected threshold values as specified in the CODEX B23 with a focus on total esters and furfural. | |
| DE573424C (en) | Process for the production of specialty beer rich in extracts | |
| DE2459708B2 (en) | METHOD FOR ISOLATING A COFFEE FLAVOR FRACTION, THIS COFFEE FLAVOR FRACTION AS SUCH AND THEIR USE | |
| DE748281C (en) | Process for enriching beer with vitamins and other active ingredients from yeast |