Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies

Abstract

Abstract 86 samples of brandy representing the produce of 15 countries, were analysed for methanol, propan‐1‐ol, the butanols, the pentanols and ethyl acetate, and wide variations were found between individual samples within each group. The determination of these congeners is not sufficient to identify a sample as a brandy.