Effect of enzyme preparations used for oak wood biocatalysis on the set of highly volatile components of aged brandy distillates
The individual peculiarities of aged alcohol beverages are formed at the cost of technological factors, which is why it is so important to develop approaches aimed at improvement of the product quality and reduction of production costs. This can be achieved by more efficient and rational use of the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_05002.pdf |