The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy
The aim of this research was to investigate influence of different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial characteristics of cherry brandies. Cherry brandies were...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2014-01-01
|
| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/194588 |