Grape brandy production, composition and sensory evaluation

dc.contributor.author	Τσακίρης, Αργύριος	el
dc.contributor.author	Καλλιθράκα, Σταματίνα	el
dc.contributor.author	Κουρκουτάς, Ιωάννης	el
dc.date.accessioned	2015-05-23T08:57:19Z
dc.date.available	2015-05-23T08:57:19Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10943
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6377/abstract	el
dc.subject	Ageing
dc.subject	Brandy
dc.subject	Distillation
dc.subject	Grape
dc.subject	Wine
dc.subject	Γήρανση
dc.subject	Κονιάκ
dc.subject	Απόσταξη
dc.subject	Σταφύλι
dc.subject	Quality
dc.subject	Ποιότητα
dc.subject	Κρασί
dc.title	Grape brandy production, composition and sensory evaluation	en
heal.type	journalArticle
heal.classification	Technology
heal.classification	Chemical technology
heal.classification	Τεχνολογία
heal.classification	Χημική τεχνολογία
heal.classificationURI	http://zbw.eu/stw/descriptor/10470-6
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	N/A-Χημική τεχνολογία
heal.keywordURI	http://skos.um.es/unescothes/C00081
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85016414
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85038517
heal.keywordURI	http://zbw.eu/stw/descriptor/14102-1
heal.keywordURI	http://zbw.eu/stw/descriptor/14985-2
heal.identifier.secondary	DOI: 10.1002/jsfa.6377
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2014-02
heal.bibliographicCitation	Tsakiris, A., Kallithraka, S. and Kourkoutas, Y. (2014). Grape brandy production, composition and sensory evaluation. "Journal of the Science of Food and Agriculture", 94(3), February 2014. pp. 404–414. Available from: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6377/abstract. [Accessed 02/10/2013]	en
heal.abstract	Grape brandy is a spirit drink produced by wine distillation and is matured in wooden casks. According to legislation, it can be characterised by the geographical area where the grapes were produced, the grape variety used and the selected distillation and ageing techniques. Distillation increases ethanol concentration and aromatic constituents which are already present in grapes or are developed during fermentation and distillation. During maturation in wooden casks, compounds that contribute to the aroma and taste are extracted from the wood. Hence the spirit acquires the desired softer mouth feel, aromatic complexity and overall quality. Different methods of analysis are used in order to pursuit this process by analysing volatile and non-volatile substances and correlate composition with quality. Analysis can also be useful in identification of brandy safety, potential adulterations, provenance and differentiation from other spirits drinks.	en
heal.publisher	Society of Chemical Industry	en
heal.journalName	Journal of the Science of Food and Agriculture	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true