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Sensory evaluation of fruit distillates
Arrangement of sensory evaluation of fruit distillates. Description requirements on quality of fruit distillates. Using of score methods, judging and spirits awarding....
GM - Potravinářství
- 2016 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Determination of markers for distinguishing fruit distillates
Adulteration of single-species fruit distillates has been an actual problem in recent years. The aim of our work is to find, using single-species fruit distillates made from known fruit varieties grown in ...
GM - Potravinářství
- 2005 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Production of Fruit Distillates
Technology of fruit distillates production -raw materials, fermentation vessels, preparation of ferment and fermentation.
GM - Potravinářství
- 2000 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Use GC-MS/SPME for analysis of fruit distillates
The SPME technique and gas chromatgraphy with mass detector were used to concentrate trace aromatic substances contained in fruit distillates. Aromatic substances were identified by comparison with the library of NIST spectra and qu...
GM - Potravinářství
- 2005 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Components of Cherry Spirits Made by Growers' Distillation
is commonly found in the distillates made from the immature fruit and make up so calledFruit spirits are very popular among consumers, and their production has a long tradition in our country. In the fermentation of fr...
GM - Potravinářství
- 2013 •
- D
Rok uplatnění
D - Stať ve sborníku
Determination of alcohols, aldehydes, ethylacetate with the GC/FID method, identification and determination of fat acids esters with the GC/MS method using the SPME in fruit distillates
Alcohols, aldehydes, ethylacetate were determined in fruit distillates using the GC/FID method. To concentrate trace and flavour substances, the SPME technique with gas chromatography with mass detector was used. Flavour subszances ...
GM - Potravinářství
- 2005 •
- D
Rok uplatnění
D - Stať ve sborníku
Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale
, an available analytical method advantageous for monitoring industrial fruit distillate production. Between 71 and 85 analytes were detected in the distillatesThe specific sensory properties attributed to distillates
Food and beverages
- 2024 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Charakterization of fruity spirits
Fruity spirit is from fermented fruit prepared liquor. It can be prepered from many kind of fruit. Resulting spirit taste depends on kind of fruit, distillation, fruit ripeness and quality, leading of ferm...
GM - Potravinářství
- 2003 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Home made spirits
Book deals with the home and easy production of spirits from raw materials (mainly fruit), their treatment to mash, fermentation, distillation, instructions how to prepare fruit mashes, about legislation and finally replies...
EI - Biotechnologie a bionika
- 2004 •
- B
Rok uplatnění
B - Odborná kniha
Analysis of markers for characterization of distillates
Fruit distillates, such as apricot-brandy, plum vodka "Slivovitz", cider-brandy specific, but universal markers present in all types of distillates were selected different fruits. Samples of apricot-brandy and plum...
CB - Analytická chemie, separace
- 2007 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
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