Search results for: APPLE LIQUEURS

• Discrimination of Apple Liqueurs (Nalewka) Using a Voltammetric Electronic Tongue, UV-Vis and Raman Spectroscopy

  Publication

  • M. Śliwińska
  • C. Garcia-hernandez
  • M. Kościński
  • T. Dymerski
  • W. Wardencki
  • J. Namieśnik
  • M. Śliwińska-Bartkowiak
  • S. Jurga
  • C. Garcia-Cabezon
  • M. L. Rodriguez-Mendez

  - SENSORS - Year 2016

  The capability of a phthalocyanine-based voltammetric electronic tongue to analyze strong alcoholic beverages has been evaluated and compared with the performance of spectroscopic techniques coupled to chemometrics. Nalewka Polish liqueurs prepared from five apple varieties have been used as a model of strong liqueurs. Principal Component Analysis has demonstrated that the best discrimination between liqueurs prepared from different...

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• The flavour of fruit spirits and fruit liqueurs: a review

  Publication

  • M. Śliwińska
  • P. Wiśniewska
  • T. Dymerski
  • W. Wardencki
  • J. Namieśnik

  - FLAVOUR AND FRAGRANCE JOURNAL - Year 2015

  Fruit spirits and liqueurs are among the most popular spirit-based beverages made from fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and production methods have a great significance for the quality of the final product. The production process of spirits consists of the following stages: fermentation, distillation and maturation. For this reason scientists started to investigate the composition...

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