Show simple item record

dc.contributor.authorLee, Chang
dc.contributor.authorIredale, H.
dc.contributor.authorRobinson, W.
dc.date.accessioned2006-12-22T14:59:35Z
dc.date.available2006-12-22T14:59:35Z
dc.date.issued1974-03
dc.identifier.urihttp://hdl.handle.net/1813/4822
dc.description.abstractAlthough New York State has no brandy distillation industry, it is possible that distillation may be developed in the future with increased grape and wine production and availability of considerable quantities of other fruits. A preliminary experimental distillation study on New York State wines was reported a few years ago from this laboratory (1). It was shown that a beverage brandy with desirable aroma can be produced from New York State's major grape, the Concord. It was suggested that brandy distillates should be prepared at the highest possible proof in order to reduce the presence of undesirable varietal aromas. As a series for study, we selected several of the major varieties of grapes grown in New York State and prepared brandy distillates by means of small laboratory-scale distillation equipment. This report summarizes the study on chemical constituents and organoleptic quality of the New York grape wine distillates.en
dc.format.extent254544 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen
dc.publisherNew York State Agricultural Experiment Stationen
dc.relation.ispartofseriesNew York's Food and Life Sciences Bulletinen
dc.relation.ispartofseries38en
dc.subjectNew York State grape brandiesen
dc.titleComposition of experimental New York State grape brandiesen
dc.typeperiodicalen


Files in this item

Thumbnail

This item appears in the following Collection(s)

  • Food and Life Sciences Bulletin
    New York's Food and Life Sciences (FLS) Bulletin reports new developments in fruit and vegetable breeding, performance, diseases, and integrated pest management. It is of interest to researchers and the public.

Show simple item record

Statistics