Major congeners of australian and imported brandies and other spirits as indicators of authenticity
- 1 December 1976
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 27 (12) , 1108-1114
- https://doi.org/10.1002/jsfa.2740271205
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandiesJournal of the Science of Food and Agriculture, 1971
- Formation of higher alcohols by wine yeasts, and relationship to taste thresholdsJournal of the Science of Food and Agriculture, 1967
- The analysis and composition of potable spirits: determination of C3, C4 and C5 alcohols in whisky and brandy by direct gas chromatographyThe Analyst, 1966
- The proportion of 2-methylbutanol and 3-methylbutanol in some brandies and whiskies as determined by direct gas chromatographyThe Analyst, 1966