The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery’s 16, Rexle, Heiman’s Ruby and Heiman’s Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography–mass spectrometry analysis of these distillates led to the ide...
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Serbian Chemical Society
2011-09-01
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Series: | Journal of the Serbian Chemical Society |
Subjects: | |
Online Access: | http://www.shd.org.rs/JSCS/Vol76/No9/04_4946_4198.pdf |