Composition of experimental New York State grape brandies
| dc.contributor.author | Lee, Chang | |
| dc.contributor.author | Iredale, H. | |
| dc.contributor.author | Robinson, W. | |
| dc.date.accessioned | 2006-12-22T14:59:35Z | |
| dc.date.available | 2006-12-22T14:59:35Z | |
| dc.date.issued | 1974-03 | |
| dc.description.abstract | Although 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_US |
| dc.format.extent | 254544 bytes | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | https://hdl.handle.net/1813/4822 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | New York State Agricultural Experiment Station | en_US |
| dc.relation.ispartofseries | New York's Food and Life Sciences Bulletin | en_US |
| dc.relation.ispartofseries | 38 | en_US |
| dc.subject | New York State grape brandies | en_US |
| dc.title | Composition of experimental New York State grape brandies | en_US |
| dc.type | periodical | en_US |
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