Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies
- 1 February 1971
- journal article
- research 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
No abstract availableKeywords
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