1887

oa Agricultural Journal of the Union of South Africa - The rate of distillation of volatile constituents in the manufacture of pure wine brandy

Volume 36, Issue 2
  • ISSN :

 

Abstract

The following analyses were undertaken in order to determine the rate at which the various volatile constituents of wine are distilled in ordinary practice in the Cognac Still.

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/content/ajusa/36/2/AJA0000021_3109
1910-02-01
2019-10-23

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