التفاصيل البيبلوغرافية
| العنوان: |
Production of Brandy from Apple by Different Methods. |
| المؤلفون: |
Güven, Selma, Karagöz, Selin |
| المصدر: |
International Journal of Fruit Science; 2009, Vol. 9 Issue 3, p247-256, 10p, 6 Charts |
| مصطلحات موضوعية: |
APPLES, APPLE brandy, CIDER (Alcoholic beverage), SENSORY evaluation, ALCOHOLIC beverages |
| مستخلص: |
In this study, brandy was produced from 'Golden Delicious' apples by three different methods. The main differences in production of brandies were the production of alcoholic mash from apple mash, the production of apple wine from apple cider, and the preparation of macerate by adding neutral alcohol (60% v/v) to apple mash. The quality properties of the raw material (apple) and the products obtained (alcoholic mash, apple wine, raw brandy, fine brandy, and brandy) were determined by chemical-physical and sensory analyses. The chemical-physical and sensory properties of the brandies were compared with the criteria in the related Codex and found to be acceptable. In the sensory evaluation performed out of 20 points in total, the brandy obtained from apple wine ranked the first, and it was followed by the brandies obtained from alcoholic mash and apple macerate. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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