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Abstract

This paper presents a summary of a study on the lowering of the methanol content in Eaux-de-vie de Fruits. It includes an overview of the methods, materials and important results. It is shown that methanol is a natural component of fruits that is already markedly present in the fruit at the advanced ripeness required for obtaining the maximum flavour quality of the distillate.

Additional information

Authors: ADAM L, Technische Universität München, Lehrstuhl für Allgemeine Lebensmitteltechnologie, Freising-Weihenstephan (DE);VERSINI G, Istituto Agrario di S. Michele a/Adige, Laboratorio di Analisi e Ricerca (IT)
Bibliographic Reference: Report: EN (1994) 9 pp.
Availability: Available from the FAIR Programme Office, European Commission, DG XII, 200 rue de la Loi, B-1049 Bruxelles (BE)
Record Number: 199530203 / Last updated on: 1995-08-10
Category: PUBLICATION
Original language: en
Available languages: en