id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
american_scientific_journal-5141	Tchabashvili, Sopio ; Abzianidze, Davit 	Chemical and Sensory Comparison of Classical and Alternative Systems for the Ageing of Wine Distillate	2019	10	.pdf	application/pdf	3806	203	50	66 66.5 67 67.5 68 68.5 69 before aging aged for 3 months aged for 5 months aged for 7 months Ethanol concentration , % wine distillate aged with chips wine distillate aged in barrel wine distillate 0 20 40 60 80 before aging aged for 3 months aged for 5 months aged for 7 months Volatile acids, mg/L wine distillate aged with chips wine distillate aged in barrel wine distillate American Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS) (2019) Volume 60, No 1, pp 1-10 6 Total aldehydes content is much lower in wine spirit treated with oak chips than that of barrel-aged one. 3.2 Results of sensory evaluation 270 275 280 285 290 295 300 305 before aging aged for 3 months aged for 5 months aged for 7 months Esters, mg/L wine distillate aged with chips wine distillate aged in barrel wine distillate 0 50 100 150 200 250 300 350 before aging aged for 3 months aged for 5 months aged for 7 months Higher alcohols, mg/L wine distillate aged with chips wine distillate aged in barrel wine distillate American Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS) (2019) Volume 60, No 1, pp 1-10 8 In this study, the sensory evaluation of brandy spirit by trained experts gave higher results to spirit samples of the barrel-aged group, in comparison to the oak chips group (see Table 1).	cache/american_scientific_journal-5141.pdf	txt/american_scientific_journal-5141.txt