Impact of Stabilization Method and Filtration Step on the Ester Profile of “Brandy de Jerez”

Brandy stabilization is an important step aimed at decanting the suspended organic and inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies, affecting the physico-chemical stability, the organoleptic characteristics, and the consumer’s quality perception of the b...

詳細記述

書誌詳細

出版年:	Applied Sciences
主要な著者:	José Manuel Muñoz-Redondo, Belén Puertas, Manuel José Valcárcel-Muñoz, Raquel Rodríguez-Solana, José Manuel Moreno-Rojas
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-03-01
主題:	esters brandy HS-SPME/GC-MS cold stabilization multivariate statistics
オンライン･アクセス:	https://www.mdpi.com/2076-3417/13/6/3428