Brandy Fortification is a methodological technique in enological engineering that involves the addition of distilled spirits to fermenting grape must in order to produce a fortified wine with elevated alcohol content and enhanced organoleptic stability.
4
Publications
366
Citations
20
Authors
8
Institutions
Publications per year
2017–2026
0
Parents
Publications
4
Fortification of yoghurts with grape (Vitis vinifera) seed extracts
Vaya Chouchouli, Nick Kalogeropoulos, Spyros J. Konteles et al. · LWT · 2013 · 229 citations
High Alcohol Wine Production from Grape Juice Concentrates
W. A. Buescher, C. E. Siler, J. R. Morris et al. · American Journal of Enology and Viticulture · 2001 · 20 citations
Agriculture, Enology, Food Science +17
1–4 of 4
Authors
20
- VΤ
1
h-index
- GL
1
h-index
- AA
1
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- NK
1
h-index
- BSBelén Suárez Valles
Servicio Regional de Investigación y Desarrollo Agroalimentario, Spain
1 publications · 45 citations
1
h-index
1–5 of 20
Institutions
8
University of the Aegean
Mytilene, Greece
1 h-index
1 publications
229 citations
Universidade do Porto
Porto, Portugal
1 h-index
4 publications
288 citations
Sogrape Vinhos (Portugal)
Avintes, Portugal
1 h-index
1 publications
72 citations
Servicio Regional de Investigación y Desarrollo Agroalimentario
Villaviciosa, Spain
1 h-index
3 publications
135 citations
Harokopio University of Athens
Athens, Greece
1 h-index
4 publications
916 citations
University of Arkansas at Fayetteville
Fayetteville, United States
1 h-index
1 publications
20 citations
Secretaria Regional do Ambiente e Recursos Naturais
Funchal, Portugal
1 h-index
1 publications
72 citations
Technological Educational Institute of Athens
Athens, Greece
1 h-index
1 publications
229 citations
1–8 of 8
Venues
- LWT
2 publications · 274 citations
2
h-index
- American Journal of Enology and Viticulture
AJEV · 1 publications · 20 citations
1
h-index
- Journal of Food Science
JFS · 1 publications · 72 citations
1
h-index
1–3