Role of maceration in improving melon spirit

The effect of maceration on increasing and improving aroma intensity in a melon (Cucumis melo L.) spirit was studied. A first distilled spirit (23.5% alcohol v/v) was macerated before undergoing a second distillation, and compared with a double-distilled spirit (56% alcohol v/v). A double-distilled...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	European food research & technology 2005, Vol.220 (1), p.55-62
Hauptverfasser:	Hernandez Gomez, L.F, Ubeda Iranzo, J, Briones Perez, A
Format:	Artikel
Sprache:	eng
Schlagworte:	aromatic compounds cantaloupes color Distillation distilled spirits Food science Liquor laws & regulations maceration mesocarp odors placenta seeds sensory properties volatile compounds
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!