Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
Volatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the im...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2018-01-01
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| Series: | Poljoprivreda |
| Online Access: | http://hrcak.srce.hr/file/313061 |