Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextractio...

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Detalles Bibliográficos
Autores principales: Januszek, Magdalena, Satora, Paweł, Tarko, Tomasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374428/
https://www.ncbi.nlm.nih.gov/pubmed/32503312
http://dx.doi.org/10.3390/biom10060853

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374428/
https://www.ncbi.nlm.nih.gov/pubmed/32503312
http://dx.doi.org/10.3390/biom10060853

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