The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro
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DOI: 10.3390/molecules27092974
Abstract: This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro)… read more here.
Keywords: compounds sensory; volatile aroma; grape brandy; aroma compounds ... See more keywords