Impact of Stabilization Method and Filtration Step on the Ester Profile of “Brandy de Jerez”

Brandy stabilization is an important step aimed at decanting the suspended organic and inorganic particles that may cause undesirable turbidity (cloudiness or haze) in brandies, affecting the physico-chemical stability, the organoleptic characteristics, and the consumer’s quality perception of the b...

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Bibliographic Details
Main Authors:	José Manuel Muñoz-Redondo, Belén Puertas, Manuel José Valcárcel-Muñoz, Raquel Rodríguez-Solana, José Manuel Moreno-Rojas
Format:	Article
Language:	English
Published:	MDPI AG 2023-03-01
Series:	Applied Sciences
Subjects:	esters brandy HS-SPME/GC-MS cold stabilization multivariate statistics
Online Access:	https://www.mdpi.com/2076-3417/13/6/3428

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