Influence of the distillation step on the ratios of stable isotopes of ethanol in cherry brandies

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 3, 2006, Pages 864-869

  Baudler, Ron ^a   Adam, Ludwig ^a   Rossmann, Andreas ^b   Versini, Giuseppe ^c   Engel, Karl Heinz ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b ISOLAB GMBH   (Germany)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

13C; Authenticity assessment; Cherry; D H; Deuterium; Ethanol; Fruit brandy; Isotope

Indexed keywords

ALCOHOL; CARBON; DEUTERIUM; ISOTOPE;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMISTRY; FOOD HANDLING; FRACTIONATION; MASS SPECTROMETRY; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRUNUS;

ALCOHOLIC BEVERAGES; CARBON ISOTOPES; CHEMICAL FRACTIONATION; DEUTERIUM; ETHANOL; FOOD HANDLING; ISOTOPES; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; PRUNUS;

EID: 33244461936     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052043a     Document Type: Article

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