Number: foodchem-d-17-01026r1 study of the repartition of esters during of wine for spirit production

HIGHLIGHTS

• who: Dispersive Liquid-Liquid Micro-Extraction and colleagues from the Centro Interdipartimentale per il Miglioramento e la Amendola, Reggio Emilia, Italy have published the research: Number: FOODCHEM-D-17-01026R1 Study of the repartition of esters during of wine for spirit production, in the Journal: (JOURNAL) of 22/01/2013
• what: The aim of this paper is to fill this gap, thus providing a tool to improve brandy purification without altering the unique quality of many distillates all over the world. The general analysis of the data clearly showed that DBP, which has the lowest . . .
  

   

  

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