Effect of Oak Chip Aging on the Flavor of Persimmon Brandy
Mopan persimmon brandy with an alcohol content of 42% (V/V), prepared by fermentation and distillation, was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips. The volatile and non-volatile components of persimmon brandy were analyzed by gas chromatography-mass spectro...
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Format: | Article |
Language: | English |
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China Food Publishing Company
2023-07-01
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Series: | Shipin Kexue |
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Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-035.pdf |