Sensory analysis of brandy: the application of rapid profiling methodologies
Thesis (PhD)--Stellenbosch University, 2014. === ENGLISH ABSTRACT: Brandy has a high alcohol content of at least 36% alcohol by volume and a complex volatile chemical structure. Due to this, the sensory evaluation of brandy is challenging to execute and must be carefully managed to avoid panellists’...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_ZA |
| Published: |
Stellenbosch : Stellenbosch University
2014
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10019.1/86483 |