Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies
- 1 February 1971
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (2) , 102-104
- https://doi.org/10.1002/jsfa.2740220216
Abstract
86 samples of brandy representing the produce of 15 countries, were analysed for methanol, propan‐1‐ol, the butanols, the pentanols and ethyl acetate, and wide variations were found between individual samples within each group. The determination of these congeners is not sufficient to identify a sample as a brandy.Keywords
This publication has 3 references indexed in Scilit:
- FORMATION OF HIGHER ALCOHOLS BY VARIOUS YEASTSJournal of the Institute of Brewing, 1968
- MUTANT STRAINS OFSACCHAROMYCES YEDOPRODUCING EXCESSES OF FUSEL ALCOHOLSJournal of the Institute of Brewing, 1966
- The proportion of 2-methylbutanol and 3-methylbutanol in some brandies and whiskies as determined by direct gas chromatographyThe Analyst, 1966