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  1. 1
    The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality

    The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality

    The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality
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  2. 2
    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes

    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes

    Evaluation of wine brandy authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
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  3. 3
    Proof of authenticity of south african brandy

    Proof of authenticity of south african brandy

    Proof of authenticity of south african brandy
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  4. 4
    Polifenoles y volt̀iles en la caracterizacin̤ analt̕ica del brandy de Jerž

    Polifenoles y volt̀iles en la caracterizacin̤ analt̕ica del brandy de Jerž

    Polifenoles y volt̀iles en la caracterizacin̤ analt̕ica del brandy de Jerž
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  5. 5
    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing

    Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
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  6. 6
    Effect of brandies<U+0092> agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model

    Effect of brandies<U+0092> agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model

    Effect of brandies<U+0092> agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model
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