The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro

This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and 2013. The brandies were prepared by the distil...

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Detalles Bibliográficos
Autores principales: Raičević, Danijela, Popović, Tatjana, Jančić, Dejan, Šuković, Danijela, Pajović-Šćepanović, Radmila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102856/
https://www.ncbi.nlm.nih.gov/pubmed/35566323
http://dx.doi.org/10.3390/molecules27092974

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102856/
https://www.ncbi.nlm.nih.gov/pubmed/35566323
http://dx.doi.org/10.3390/molecules27092974

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