Brandy spirits, matured for three years and produced with various yeasts, were examined to assess their quality. The study included evaluating sensory indicators and conducting a qualitative and quantitative analysis of volatile aromatic compounds. Results showed that brandy spirits fermented with “Oenoferm Bouquet” yeast, displayed the highest concentrations of volatile aromatic substances, with this variant receiving the most favorable tasting evaluation among the sampled spirits.
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Agricultural
, 2025, Issue 1, pp. 1–10
ISSN Online: 0000-0000
DOI:
10.xxxx/example-doi