Factors Affecting the Methanol Content and Yield of Plum Brandy

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Zhang, Hui ^a   Woodams, Edward E ^b   Hang, Yong D ^b  

^a SHENYANG UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b Cornell Univ ^*  (United States)

Author keywords

Brandy; Ethanol; Fermentation; Methanol; Plum

Indexed keywords

ALCOHOL; METHANOL;

ALCOHOLIC BEVERAGE; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; DISTILLATION; ECONOMICS; FERMENTATION; FOOD INDUSTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRIAL WASTE; METABOLISM; MICROBIOLOGY; PH; PRUNUS; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; UNITED STATES;

ALCOHOLIC BEVERAGES; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISTILLATION; ETHANOL; FERMENTATION; FOOD-PROCESSING INDUSTRY; FRUIT; HYDROGEN-ION CONCENTRATION; INDUSTRIAL WASTE; METHANOL; NEW YORK; PRUNUS; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE;

PRUNUS DOMESTICA;

EID: 84862823255     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02587.x     Document Type: Article

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