Effect of the alcohol content on sensory perception of the fruit spirits
Fruit spirits must have an aroma of the raw material, which is balanced by ethanol. Since many aroma compounds are more soluble in ethanol than in water, ethanol is the most important carrier of aroma compounds. The alcohol concentration seems to be crucial for the sensory profile of spirits. Alcoh...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2023-12-01
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| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/15939 |