Differentiation of spanish alcoholic drinks, orujo, obtained from red and white grape pomace distillation: Volatile composition

International Journal of Food Properties

Volumn 14, Issue 6, 2011, Pages 1349-1357

  Cortés, Sandra ^a,b   Fernández, Esperanza ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b Laboratory of Agro food Biotechnology CITI Tecnólopole Parque Tecnológico de Galicia   (Spain)

Author keywords

Distillation; Gas chromatography; Grape pomace; Orujo; Volatile composition

Indexed keywords

1-PROPANOL; 2-BUTANOL; ALCOHOLIC DRINKS; ALCOHOLIC FERMENTATION; ANAEROBIC MICROORGANISMS; ETHYL ACETATES; ETHYL ESTERS; ETHYL LACTATE; FLAME-IONIZATION; GRAPE POMACE; NW SPAIN; ORUJO; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

ACETALDEHYDE; AEROBIC BACTERIA; CHEMICAL ANALYSIS; DISTILLATION; FRUITS; GAS CHROMATOGRAPHY; METHANOL; VOLATILE ORGANIC COMPOUNDS;

WINE;

BACTERIA (MICROORGANISMS); VITACEAE;

EID: 80054686446     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942911003654025     Document Type: Article

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