Spirit Distillation: Monitoring Methanol Formation with a Hand-Held Device
Open Access
- 11 May 2021
- journal article
- research article
- Published by American Chemical Society (ACS) in ACS Food Science & Technology
- Vol. 1 (5) , 839-844
Abstract
No abstract availableKeywords
Funding Information
- Eidgen?ssische Technische Hochschule Z?rich (ETH-21 18-1)
- Schweizerischer Nationalfonds zur F?rderung der Wissenschaftlichen Forschung (170729, 175754, 183298)
This publication has 32 references indexed in Scilit:
- Precision in chemical analysis: a critical survey of uses and abusesAnalytical Methods, 2012
- Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape MarcsJournal of the Institute of Brewing, 2011
- Pectin methylesterase and its proteinaceous inhibitor: a reviewCarbohydrate Research, 2010
- Rapid quality control of spirit drinks and beer using multivariate data analysis of Fourier transform infrared spectraFood Chemistry, 2007
- Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast StrainsJournal of Agricultural and Food Chemistry, 2005
- Comparative production of different melon distillates: Chemical and sensory analysesFood Chemistry, 2005
- A Methanol Sensor for Portable Direct Methanol Fuel CellsJournal of the Electrochemical Society, 1998
- Reassessment of Some Fruit and Vegetable Pectin LevelsJournal of Food Science, 1997
- Retention characteristics of volatile compounds on tenax TAJournal of High Resolution Chromatography, 1988
- Microbial methanol formation: A major end product of pectin metabolismCurrent Microbiology, 1980