Production and characterization of a new mango distilled beverage by Patrícia Natielly de Oliveira, André Ricardo Alcarde, Aline Marques Bortoletto, Ana Karla de Souza Abud, Antonio Martins de Oliveira Júnior

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Primary studies of the composition of distillate beverages produced from Sorbus Domestica fruits by Galabova Mariana, Stoyanov Nikolay, Mitev Panko

“…Despite the sufficient data obtained S. domestica is not yet so strongly represented in the production of distilled beverages. For the purpose of this study, we obtained beverages by means of three different methods - distillation of fermented juice (A), distillation of fermented crushed fruit mixture (B) and distillation of ethanol-water extract (C). …”
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Polıcy For Governance Of Balı Fermented And Dıstılled Beverages As An Effort To Improve The Welfare Of Farmers Of Karangasem Dıstrıct by Toto Noerasto, A.A. Ayu Dewi Larantika, I Made Mardika, I Made Sanjaya, Ni Putu Dinda Kalpika Putri, Ni Luh Sephia Adnyani Putri

“… The issuance of Bali Governor's Regulation Number 1 of 2020 concerning the Management of Balinese Fermented and/or Distilled Drinks, which aims to build production standardization to ensure the safety and legality of fermented and/or distilled beverage products, especially Balinese, while preserving the community's ritualistic traditions related to the use of arak. in religious activities. …”
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Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks by Krstić Jelena D., Kostić-Stanković Milica M., Veljović Sonja P.

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A rapid and sensitive method for dimethylsulphide analysis in Brazilian sugar cane sugar spirits and other distilled beverages by Cardoso Daniel R., Andrade Sobrinho Luiz G., Lima-Neto Benedito S., Franco Douglas W.

“…A purge and trap concentrator coupled to gas chromatography was used to quantify dimethylsulphide in distilled beverages. A very good performance was obtained using a HP-FFAP column and a mass selective detector operating in SIM mode (m/z 62): detection limit 8 x 10-9 mol L-1; good repeatability and total time of analysis 25 minutes. …”
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Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça) by Giovanni Casagrande Silvello, André Ricardo Alcarde

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Adsorption of Cu (II) Ions Present in the Distilled Beverage (Sugar Cane Spirit) Using Chitosan Derived from the Shrimp Shell by Lucely Nogueira dos Santos, Alberdan Silva Santos, Kelly das Graças Fernandes Dantas, Nelson Rosa Ferreira

“…Cachaça (sugar cane spirit) is a typically Brazilian distilled beverage. Copper ions can be present in craft beverages despite their acceptance in the national and international market. …”
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Monopolio de licores y proscripción de destilados ilegales en Colombia by CARLOS ANDRÉS MEZA RAMÍREZ

Subjects: “…Distilled beverages…”
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Uses, Knowledge and Extinction Risk Faced by <i>Agave</i> Species in Mexico by Cecilia Alducin-Martínez, Karen Y. Ruiz Mondragón, Ofelia Jiménez-Barrón, Erika Aguirre-Planter, Jaime Gasca-Pineda, Luis E. Eguiarte, Rodrigo A. Medellin

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Morphological and Genetic Variation in Monocultures, Forestry Systems and Wild Populations of Agave maximiliana of Western Mexico: Implications for Its Conservation by Dánae Cabrera-Toledo, Ofelia Vargas-Ponce, Sabina Ascencio-Ramírez, Luis Mario Valadez-Sandoval, Jessica Pérez-Alquicira, Jessica Pérez-Alquicira, Judith Morales-Saavedra, Oassis F. Huerta-Galván

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Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage) by L. N. Krikunova, E. V. Dubinina, S. Yu. Makarov

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Production of Mango and Passion Fruit Mix Spirit in a Distillation Column by Ana Karla de Souza Abud, Patricia Natielly Oliveira, Andre Ricardo Alcarde, Antonio Matins Oliveira Junior

“…Cachaça is the most consumed distilled beverage among Brazilians and the third in world consumption. …”
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Influência de parâmetros de processo na obtenção de bebida fermento-destilada de uva-japão (Hovenia dulcis Thunberg) Influence of process parameters on obtaining a fermented/distil... by Adriano Cancelier, Catia Capeletto, Beatriz Alves Pereira, Diego Todescato, Murilo Cesar Costelli, Adriano da Silva, Toni Jefferson Lopes

“…<br>A study was carried out to evaluate the main process variables in the production of a fermented/distilled beverage from the pseudofruit of the Japanese grape (Hovenia dulcis Thunberg). …”
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THE PRODUCTION OF ORANGE PRESS LIQUOR SPIRIT: TECHNICAL AND ECONOMIC ASPECTS by J. O. FERREIRA, H. ROÇAFA JUNIOR, J. B. FARIA

“…Considering its high content of soluble solids and the large volume of the liquor produced in Brazilian orange juice plants, an earlier study was conducted on the technical viability of using orange press liquor as raw material for a new distilled beverage, with promising results. With a view to increasing efficiency and possibly attracting investments in the growing international market for new and exotic beverages, the aim of the present study was to optimize the orange press liquor spirit process and to evaluate the economic aspects of its production. …”
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The complete chloroplast genome of Agave angustifolia by Xu Qin, Xinli Yang, Xing Huang, Gan Jin, Xiangyan Yang, Mi Wu, Tao Chen, Kexian Yi

“…Agave angustifolia is commonly used for the production of bacanora, a kind of fermented and distilled beverage in Mexico. In the present study, we have successfully assembled its chloroplast genome. …”
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Remoção de íons de cobre de aguardente utilizando carvão ativo e resinas de troca iônica = Copper ions remotion from sugarcane spirit by activated carbon and ion exchange resins... by Leo Kunigk, Maria Célia Reis dos Santos, Cynthia Jurkiewicz

“…<br><br>Sugarcane spirit (aguardente) is the most important fermented/distilled beverage in Brazil. If the concentration of cooper (Cu2+) in sugarcane spirits was less than 2.0 mg L-1, it could be exported to several European countries. …”
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PHENOLIC COMPOUND CONTENT OF DISTILLED QUINOA (CHENOPODIUM QUINOA WILLD.) BEVERAGES by JERRY FREDY GOMEZ CAHUATA, FERNANDO AMOS MAYORGA GUTIERREZ, ERIKA PACHARI VERA, MAYELA ELIZABETH MAYTA ANCO, GIULIANA RONDÓN SARAVIA

“…These results are the first reported for a distilled beverage made from quinoa malts.…”
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Unrecorded alcohol and alcohol-related harm in rural Sabah, Malaysia: a socio-economically deprived region with expensive beer and cheap local spirits by Wendy Shoesmith, Naing Oo Tha, Daw Khin Saw Naing, Ahmad Faris Abdullah, Roslee Abbas

“…The most commonly drunk beverages were beer and Montoku (a local distilled beverage), which had average prices of RM3.85 and RM0.48 per standard drink respectively. …”
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Identification and quality assessment of beverages using a long period grating fibre-optic sensor modified with a mesoporous thin film by Sergiy Korposh, Roman Selyanchyn, Stephen James, Ralph Tatam, Seung-Woo Lee

“…In this study, five different types of beverages, red and white wines, brandy, nihonshyu (sake, a Japanese rice wine), and shochu (a Japanese distilled beverage), prepared via distillation and fermentation, were used to assess the capability of the sensor to identify the origin of the beverages. …”
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Mezcal Production in Mexico: Between Tradition and Commercial Exploitation by Melchor Arellano-Plaza, Jesús Bernardo Paez-Lerma, Nicolás Oscar Soto-Cruz, Manuel R. Kirchmayr, Anne Gschaedler Mathis

“…Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of agaves. …”
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