Tešević Vele
Possibilities for methanol content reduction in plum brandy
Faculty of Agriculture, Belgrade-Zemun (1)
Faculty of Chemistry, Belgrade (2)
Abstract:
Several methods for reducing the methanol content of plum brandies were tried: possibilities for its reduced forming during fruit must alcohol fermentation, and employing effective and rational methods in order to decrease the already existing amount of methanol by applying demethanolization column. Apart from numerous valued components, plum brandy also contains some undesirable ingredients, among which methanol has a special place.
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