Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced...

Descripción completa

Detalles Bibliográficos
Autores principales: Stanzer, Damir, Hanousek Čiča, Karla, Blesić, Milenko, Smajić Murtić, Mirela, Mrvčić, Jasna, Spaho, Nermina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217768/
https://www.ncbi.nlm.nih.gov/pubmed/37238769
http://dx.doi.org/10.3390/foods12101951

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217768/
https://www.ncbi.nlm.nih.gov/pubmed/37238769
http://dx.doi.org/10.3390/foods12101951

Ejemplares similares