Free Access
Issue
Fruits
Volume 71, Number 4, July-August 2016
Page(s) 215 - 220
DOI https://doi.org/10.1051/fruits/2016013
Published online 16 June 2016
  1. Alonso E., Torrado A., Pastrana L.M., Orriols I., Pérez N., Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo L.) and characterization of their distillates, Food Res. Int. 44 (2011) 1419–1426. [CrossRef] [Google Scholar]
  2. Soufleros E.H., Mygdalia S.A., Natskoulis P., Production process and characterization of the traditional Greek fruit distillate “Koumaro" by aromatic and mineral composition, J. Food Compos. Anal. 18 (2005) 699–716. [CrossRef] [Google Scholar]
  3. Dragone G., Mussatto S.I., Oliveira J.M., Teixeira J.A., Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation, Food Chem. 112 (2009) 929–935. [CrossRef] [Google Scholar]
  4. López-Vázquez C., Bollaín M.H., Berstsch K., Orriols I., Fast determination of principal volatile compounds in distilled spirits, Food Cont. 21 (2010) 1436–1441. [CrossRef] [Google Scholar]
  5. Álvarez M.L., González H., González A., Ojeda A.J., Valenzuela A.I., Acedo E., Quantification of mayor volatile compounds from artisanal agave distilled: Bacanora, Am. J. Anal. Chem. 4 (2013) 683–688. [CrossRef] [Google Scholar]
  6. Diéguez S.C., De La Peña M.L.G., Gómez E.F., Volatile composition and sensory characters of commercial Galician orujo spirits, J. Agric. Food Chem. 53 (2005) 6759–6765. [CrossRef] [PubMed] [Google Scholar]
  7. Soufleros E.H., Mygdalia A.S., Natskoulis P., Characterization and safety evaluation of the traditional Greek fruit distillate "Mouro" by flavor compounds and mineral analysis, Food Chem, 86 (2004) 625–636. [CrossRef] [Google Scholar]
  8. Silva M.L., Malcata F.X., De Revel G., Volatile contents of grape marcs in Portugal, J. Food Compos. Anal. 9 (1996) 72–80. [CrossRef] [Google Scholar]
  9. Teševic V., Nikicevic N., Milosavljevic S., Bajic D., Vajs V, Vuckovic I., Vujisic L., Dordevic I., Stankovic M., Velickovic M., Characterization of volatile compounds of “Drenja”, an alcoholic beverage obtained from the fruits of cornelian cherry, J. Serb. Chem. Soc. 74 (2009) 117–128. [CrossRef] [Google Scholar]
  10. Wechgama K., Laopaiboon L., Laopaiboon P., Quantitative analysis of main volatile and other compounds in traditional distilled spirits from Thai rice, Biotechnol. 7 (2008) 718–724. [CrossRef] [Google Scholar]
  11. Gustafsson L., Olz R., Larsson C., Adler L., Energy balance calculations as a tool to determine maintenance energy requirements under stress conditions, Pure Appl. Chem. 65 (1993) 1893–1898. [Google Scholar]
  12. Commission of the European Communities (EEC). Council Regulation (EEC) No. 110/2008 of 15 January 2008, Laying down general rules on the definition, description and presentation of spirit drinks, Off. J. Eur Union, L 39/16 (2008) 17–18. [Google Scholar]
  13. Rodríguez R., Mangas J.J., Obtención de aguardiente de sidra mediante alambique con columna de rectificación, Alimentaria 277 (1996) 89–93. [Google Scholar]
  14. De Rosa T., Castagner R., Tecnología delle Grappe e dei Distillati d’Uva, Agricole, Bologna, Italy, 1994. [Google Scholar]
  15. Apostolopoulou A.A., Flouros A.I., Demertzis P.G., Akrida-Demertzi K., Differences in concentration of principal volatile constituents in traditional Greek distillates, Food Cont. 16 (2005) 157–164. [CrossRef] [Google Scholar]
  16. Geroyiannaki M., Komaitis M.E., Stavrakas D.E., Polysiou M., Athanasopoulos P.E., Spanos M., Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.), Food Cont. 18 (2007) 988–995. [CrossRef] [Google Scholar]