Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez
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DOI: 10.1007/s11947-024-03704-6
Abstract: Brandies are spirits produced from wine spirits and wine distillates aged in less than 1000 L oak casks for at least 6 months. The composition of each brandy is determined by its raw material and… read more here.
Keywords: wine distillates; wine; physicochemical sensory; sulfur dioxide ... See more keywords