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Journal articles on the topic 'Brandy'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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1

Maharjan, Raj, Niranjan Devkota, Sushanta Kumar Mahapatra, Udaya Raj Paudel, Seeprata Parajuli, Udbodh Bhandari, and Dipendra Karki. "Consumers’ Preference on Consumption of Brandy among Other Alcoholic Beverages in Kathmandu Valley, Nepal." Quest Journal of Management and Social Sciences 4, no. 1 (June 21, 2022): 42–57. http://dx.doi.org/10.3126/qjmss.v4i1.45866.

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Design/Methodology/Approach: This cross-sectional study obtained data from 269 respondents using purposive sampling. We use self-administrative survey technique to collect the data and applied structured questionnaire. Binary logistic regression is applied for analyzing the factors determining the brandy consumption in Kathmandu valley, Nepal. Purpose: This study analyzes the consumers’ preferences for brandy among other alcoholic beverages. Findings: People in Kathmandu valley were found to have low preference for brandy compared to whisky and wine. The socio-demographic study towards brandy preference showed that the people lack adequate information about brandy like brand name, raw materials used and also the alcohol content in brandy. The statistically significant positive relationship has been observed between knowing of alcohol content and the preference for brandy as well as the level of education and the brandy consumption behavior among people. Research limitations/implications: These research findings may have managerial implications, especially in hospitality industry and implications for brandy product marketing. Originality/Value: Further, the findings can help producers to produce brandy products and develop strategy for substituting whisky and wine, and help individuals make informed decisions about drinking.

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Lin, Sitong. "Brandy Melvilles Social Media Marketing Strategy-Taking Girls in Generation Z as an Example." Advances in Economics, Management and Political Sciences 15, no. 1 (September 13, 2023): 105–9. http://dx.doi.org/10.54254/2754-1169/15/20230879.

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A fast fashion brand that has become topical and popular in recent years, it must be Brandy Melville. In the era of fast fashion dying out, BM really has a big market. People never see their advertisements because they don't advertise. Brandy Melville used social media marketing strategies to successfully create concepts such as BM girl, BM style, etc. Make the brand a representative of American style clothing. Brandy Melville is especially popular among Gen Z girls. This article analyzes the success and controversy of BM's social media marketing strategy by studying the relationship between BM and z-generation girls, the BM brand's 4P marketing strategy, and the social issues brought about by the BM brand.

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3

Preshlock, Kay. "Brandy." Home Healthcare Nurse: The Journal for the Home Care and Hospice Professional 3, no. 6 (November 1985): 16–17. http://dx.doi.org/10.1097/00004045-198511000-00005.

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4

Kusmenko, Amber. "The Wrong Shampoo." After Dinner Conversation 3, no. 4 (2022): 77–94. http://dx.doi.org/10.5840/adc20223436.

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What are the problems of dating some older than yourself? How do you know if the differences are related to age, or something else? In this work of philosophical short story fiction, Brady is dating her former college professor, Jeff. Jeff, unlike Brandy, has been out in the “real world” and worked for a living. Their relationship is just starting and Brandy is given a simple task, “buy shampoo for the weekend trip they, and Jeff’s friends, are going on.” This starts the ball rolling on Brandy’s insecurities about what kind of shampoo to buy? What do people with money buy? When she arrives to meet his friends, things don’t go much better as Brandy feels like an outsider and makes social mistakes because she is not accustomed to living in the out of college world. In the end, Jeff falls asleep on the couch and leaves Brandy to sleep on the floor, due to lack of space. Did he do this on purpose, or is Brandy simply reading too much into the entire experience?

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Williams, Karen. "Medicinal Brandy." Nursing Standard 3, no. 37 (June 10, 1989): 36–37. http://dx.doi.org/10.7748/ns.3.37.36.s61.

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6

Guly, Henry. "Medicinal brandy." Resuscitation 82, no. 7 (July 2011): 951–54. http://dx.doi.org/10.1016/j.resuscitation.2011.03.005.

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7

Jones, David. "Brandy and cigars." Nature 396, no. 6713 (December 1998): 725. http://dx.doi.org/10.1038/25460.

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8

Maharjan, Raj. "A Conceptual Discourse on Consumer’s Preference of Brandy." Quest Journal of Management and Social Sciences 1, no. 2 (December 31, 2019): 296–307. http://dx.doi.org/10.3126/qjmss.v1i2.27447.

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Background: Liquor industry is growing to become a global giant by empowering its competitiveness. Nowadays, alcohol has been accepted and welcomed as a normal part of everyday life with innovatively embedded alcohol development and promotion. Alcohol products consist of a range of offerings including Gin, wine, vodka and Scotch, among which brandy has been gaining higher importance. Objectives: This paper explores the consumers’ preferences for brandy, their knowledge on brandy and also the factors determining the consumer choice on consumption of brandy.This study aims to contribute to the brandy consumer behavior-responsive managerial implications, especially in hospitality industry by identifying the attributes that are perceived important for the marketing of brandy to a large segment of dynamic market. Methods: The academic discourse on this paper includes exploration of multiple dimensions related to the study of consumer behavior. Theories concerning consumer preferences, with specific focus on Reasoned Action Theory, Engel Kollat Blackwell Model, Hybrid Choice Model, Hedonic Price Model, Consumer Perception Factor Model and Conjoint Analysis are reviewed.The study on brandy, along with the differences from other alcoholic beverages, has also been included. Findings: Brandy represents a wide category and the bases of differences among types of brandy are studied along with the review of brandy products available worldwide. This study highlights brandy consumption practices in the world, benefits of brandy consumption and people’s perception towards brandy among other alcoholic beverages. Conclusions: Alcohol is the fastest growing industry and requires consumer preference for the promotions and penetration of the product into the market, and for developingthe product and improving it further.

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Li, Wenxuan. "To What Extent Is the Major Marketing Tactics Used in the Fashion Industry?" Advances in Economics, Management and Political Sciences 11, no. 1 (September 13, 2023): 57–64. http://dx.doi.org/10.54254/2754-1169/11/20230511.

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This study investigates the marketing tactics used in the fashion industry. This paper includes case studies of two trendy apparel brands: Lululemon and Brandy Melville; interviews with 5 participants; the refined extraction of an eBook; and three dissertations. These have concluded seven primary marketing tactics and speculated possible future trends of marketing strategy. In general, this paper can provide a brief idea about the marketing situation in the fashion industry. The eBook is named as Branding lessons for fashion retailers and introduces advice for new start-up fashion retailers, including 34 steps. One of the documents is called "Shop at your own risk? Consumer activities in fashion e-commerce". This paper argues the 12 activities consumers manage perceived risks while purchasing online. Another document has the title What marketing tools fashion business uses to market their business. This document discusses Laura Ashely's marketing tools for her fashion business with quantitive data to conclude the usefulness of 4 marketing tools. The last dissertation contained is called "Brandy Melville's global marketing strategies in China" this evaluates the marketing strategies of Brandy Melville, which provide a background for the case study.

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10

Liu, Zheran. "Research on the Use of Social Media to Grasp Consumers’ Psychology and Create Traffic: A Case Study of Brandy Melville." SHS Web of Conferences 155 (2023): 02017. http://dx.doi.org/10.1051/shsconf/202315502017.

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In recent years, Brandy Melville (Hereinafter referred to as BM), an Italian clothing brand, has gained popularity in mainland China because of the style of its slim tops and skirts, which echos the “freedom to dress” speech that has been popular in recent years. However, BM only produces one size and only girls who are thin enough can wear it. This makes other girls feel that their bodies are not recognized. Therefore, BM is also known as the “creator of body anxiety”. Nevertheless, wearing BM has become a hint to prove one’s “good figure”, and BM’s marketing strategy also cleverly utilizes consumers’ vanity to achieve the purpose of marketing itself. So even though there are a lot of critical comments, BM is still gaining popularity from the public. The purpose of this case study is to explore how Brandy Melville grasps consumers’ psychology and controls their emotions, and how it takes advantage of hot comments and critical comments to build its own image and drive consumers to buy. Through the case study of Brandy Melville and the interview with its audience and Key Opinion Leaders (KOLs), this paper aims to find out how social media is used to influence and guide the public’s psychology and emotions. Results show that social media can be used to build the brand image, lead the fashion trend, echo hot topics, and create public sentiment to grasp consumer’s psychology and create traffic.

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Okonkwo, Uche Uwaezuoke. "Equiano Narratives: An Historical Inquiry into Igbo Drinking Culture." Àgídìgbo: ABUAD Journal of the Humanities 1, no. 1 (2013): 35–42. http://dx.doi.org/10.53982/agidigbo.2013.0101.04-j.

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The drinking habits of the lgbo people changed with their contact with Europeans around 1600s through their coastal neighbours. Prior to this contact, the only alcoholic brand known to the people was palm wine. Prominent Igbo merchants such as the Aro played vital role in spreading European trade goods such as alcohol in exchange for slaves, As a result of the absence of written source ,Equaino narratives of 1789 offers a useful alternative in understanding the fact that the Europeans importation of brands such as Schnapps, Brandy, Whiskey, Rum, etc altered the cultural habits of the people with regards to alcohol use. Using Equiano narratives therefore, this paper concludes that Igbo people were moderate alcohol drinkers relying solely on palm wine prior to their contact with Europeans.

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Matijašević, Saša, Jelena Popović-Djordjević, Renata Ristić, Dušica Ćirković, Bratislav Ćirković, and Tatjana Popović. "Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)." Molecules 24, no. 13 (July 6, 2019): 2485. http://dx.doi.org/10.3390/molecules24132485.

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Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

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13

Spitzer, Roxane. "Interview With Brandy Mathews." Nurse Leader 20, no. 3 (June 2022): 224–25. http://dx.doi.org/10.1016/j.mnl.2022.03.010.

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Coats, Karen. "Pointe by Brandy Colbert." Bulletin of the Center for Children's Books 67, no. 10 (2014): 506–7. http://dx.doi.org/10.1353/bcc.2014.0459.

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Roos, Karen. "Brandy R. Matthews, MD." Seminars in Neurology 33, no. 04 (November 14, 2013): 309–10. http://dx.doi.org/10.1055/s-0033-1359310.

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16

Debeljak, E. J. "Plum Brandy: Croatian Journals." Common Knowledge 11, no. 3 (October 1, 2005): 489. http://dx.doi.org/10.1215/0961754x-11-3-489.

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17

Winterová, R., R. Mikulíková, J. Mazáč, and P. Havelec. "Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses." Czech Journal of Food Sciences 26, No. 5 (October 31, 2008): 368–75. http://dx.doi.org/10.17221/1610-cjfs.

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The gas chromatographic (GC) determination of volatile constituents and the determination of <sup>13</sup>C/<sup>12</sup>C isotope ratios by isotope ratio mass spectrometry – IRMS analysis as well as SNIF–NMR analysis of (D/H)I and (D/H)II ratios in ethanol are prospective analytical methods which can be used for checking the authenticity of fruit spirits and for detecting their adulteration. Different concentrations of volatile compounds such as acetaldehyde, ethyl acetate, diethyl acetal, methanol, 1-butanol, 2-butanol, 1-propanol, 2-methyl-1-propanol, 2- and 3-methyl-1-butanol, volatile fatty acids and isotopic data were demonstrated using discriminant analysis. The results show that the determination of isotope ratios can be used especially for distinguishing between fruit spirits and others spirits, i.e. those made from beet sugar, maize, cane sugar, grain, potato, or synthetic alcohol. Gas chromatography also makes it possible to discriminate between respective spirits derived from one kind of fruit such as sweet cherry brandy, sour cherry brandy, pear brandy, apple brandy, apricot brandy, or plum brandy.

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Milanov, Goran, Klime Beleski, Julijana Cvetković, and Duško Nedelkovski. "Influence of Grape Cultivars and Technological Treatments on Quality of Grape Brandies." АГРОЗНАЊЕ 15, no. 4 (June 15, 2015): 425. http://dx.doi.org/10.7251/agrsr1404425m.

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The paper investigates the impact and the selection of grape varieties, as well as finding out, improvement and implementation of the most appropriate technological processes and production methods on the quality of strong alcoholic drinks from grape. We examined grape varieties such as Smederevka and Vranac that are present in Macedonia as well as table cultivar Afus Ali for brandy production. The intensities of the different types of the applied technologies in the production of three types of brandies: wine brandy, grape brandy and pomace brandy. In this context, we studied the effects of fine lees on quality of winebrandy, the impact of stem presence and time of distillation on the quality of grape and pomace brandy. Chemical and gas chromatographic analysis was performed and brandies were sensory evaluated. The effect of technological processes on the sensory characteristics was determined, as well.

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19

Nikicevic, N. "Effects of some production factors on chemical composition and sensory qualities of Williams pear brandy." Journal of Agricultural Sciences, Belgrade 50, no. 2 (2005): 193–206. http://dx.doi.org/10.2298/jas0502193n.

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Pear is one of the most widely grown fruit species across the world, but of all varieties, the best and most appreciated is for sure Williams pear or Bartlett pear as better known in the West. Those choosy worldwide have been enchanted over decades and centuries by its generous, exuberant and extraordinarily pleasing aroma. Bartlett pear?s qualities are probably best expressed through its far and wide famous, delicious, of the same name, pear brandy. For many people it is a queen of all fruit brandies, while for others it is, in general, the best strong alcoholic drink. However, Williams pear brandy is scarcely present in foreign, particularly domestic, professional and scientific literature. This is the reason why the present paper?s author wants to pay due respect to Williams pear brandy for sensory pleasure it affords. Production of top quality Williams pear brandy (top quality only because it is what this pear deserves) is neither simple nor easy. The present paper deals with the most important stages of pear brandy production, therefore it is a pioneering attempt to acquaint scientific, professional and broader consumer audience with this top quality brandy.

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Rankovic, Vesna, Radosav Palic, Jelena Zivkovic, Ivana Mosic, Snezana Stankovic, and Gordana Stojanovic. "Investigation of the impact of grape cultivars on the grape brandies quality." Facta universitatis - series: Physics, Chemistry and Technology 3, no. 1 (2004): 61–66. http://dx.doi.org/10.2298/fupct0401061r.

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The results of the four-year investigation of the grape cultivars impact of the first Yugoslav interspecies hybrids Lucija and Mediana on the grape brandies quality are presented. The experiment was carried out with reference to the standard grape cultivars Smederevka intended for production of grape brandies. Investigation covered a procedure for establishing parameters, which determine the quality of strong alcoholic beverages and organoleptic rating. Higher presence of methanol with reference to standard cultivars was not established in the investigated hybrids brandies, which demonstrates properties similar to that of precious cultivars. The highest average content of higher alcohols was found out with the Mediana grape brandy, which amounts to 3295.3 mg/Laa, followed by the Smederevka grape brandy with 3261.8 mg/Laa, the Mediana/Lucija grape brandy with 3130.0 mg/Laa and the Lucija grape brandy with 2940.0 mglLaa of higher alcohols. The concentration of higher alcohols positively affects aroma of the beverage. The Mediana grape brandy and the variant where fermentation of the Mediana and Lucija grapes in the 50:50 ratio was carried out possess better organoleptic characteristics than those of Smederevka, while the Lucija grape brandy shows worse organoleptic characteristics.

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HERMAN, Grigore Vasile, Nicolae NICHITUȚ, Paula Ancuța NICHITUȚ, Claudiu Aurelian FILIMON, Luminița Anișoara FILIMON, Marcu STAȘAC, and Stelian NISTOR. "THE PLUM BRANDY FROM OAȘ LAND SYMBOL OF IDENTITY AND OF LOCAL SPECIFICITY." Revista Română de Geografie Politică 25, no. 2 (December 29, 2023): 86–96. http://dx.doi.org/10.30892/rrgp.252104-367.

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The plum brandy from Oaș Land is an identitary, specific element, deeply rooted into geographical romanian realities. With its origins long lost in past time, the craft and art of obtaining the plum brandy are nowadays in danger to be lost against the background of socio-economic changes specific to globalization. In this context, the purpose of the present study is to highlight and briefly describe a traditional occupation (plum tree cultivation and obtaining plum brandy) that has endured and survived over time. The obtained results highlighted the main aspects regarding the culture of plums and the craft of obtaining traditional style plum brandy, in Gherța Mică Commune, Romania.

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22

Stamenković, Jelena, and Gordana Stojanović. "Volatile Compounds of Homemade Grape Brandy Determined by GC-MS Analysis." Chemia Naissensis 3, no. 1 (2020): 107–20. http://dx.doi.org/10.46793/chemn3.1.107s.

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The aim of this paper was to determine whether the addition of some ingredients to the same grape brandy after distillation affects the chemical composition of the volatile components by applying the gas chromatography coupled with mass spectrometry (GC-MS). Five samples were subjected to this study and a total of 57 compounds were identified. For all examined samples, esters were the most dominant class of compounds, but in different proportions. Ethyl decanoate was the most abundant compound in the sample L1 (grape brandy kept in an oak barrel) with the contribution of 29.1%, followed by ethyl octanoate (17.2%) and ethyl dodecanoate (14.8%). Sample L2 (grape brandy with summer truffles) was dominated by n– hexanol and ethyl lactate with similar contribution (18.1% and 17.8%, respectively). On the other hand, in the sample L3 (grape brandy with winter truffles) ethyl lactate was present with the contribution 44.8%. The dominant compounds in sample L4 (grape brandy with grains of coffee and dried grapes) were ethyl decanoate with contribution of 14.8% and phenyl ethyl alcohol (12.5%), while the two main volatiles of the sample L5 (grape brandy with young green walnuts) were diethyl succinate (22.9%) followed by ethyl lactate (21.9%). The results obtained in this study on volatile aromatic compounds in the analyzed grape brandies suggest that addition of some ingredients to the same grape brandy after distillation affects the chemical composition in both the number of aromatic compounds and their relative content.

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Chu, Bao, Yuhong Jin, Aiying Gao, and Shuai Wu. "Optimization of brandy base wine production technique using ginger pomace." E3S Web of Conferences 261 (2021): 02086. http://dx.doi.org/10.1051/e3sconf/202126102086.

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In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste.

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Rajkovic, Milos, and Lazar Peric. "The determination of furaldehyde and benzaldehyde in plum brandy." Chemical Industry 59, no. 3-4 (2005): 78–83. http://dx.doi.org/10.2298/hemind0504078r.

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Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate. In fruit brandies ethylcarbamate mainly originates from hydro cyanic acid during the processes of alcohol fermentation of crushed fruit and its preservation, distillation and ripening of the brandy. Hydro cyanic acid and benzaldehyde arise from the hydrolysis of amygdaline that is found exist in the heart of fruit stones and seeds, as well as from the hydrolysis of prunasine from the skin and flesh of drupaceous plants. The content of amygdaline and prunazine depends on the type of fruit, which corresponds to the potential content of hydro cyanic acid and benzaldehyde in the brandy that corresponds the stoichiometric ratio 1:3.94. The content of the aldehydes: furfural and benzaldehyde in plum brandy, strong plum brandy, young brandy, of domestic production in the various regions of Serbia were analyzed in this paper.

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Chursina, Olga, Viktor Zagorouiko, Ludmila Legasheva, Dmitry Pogorelov, and Maria Belyakova. "Factors forming the quality of brandy distillates." BIO Web of Conferences 78 (2023): 06002. http://dx.doi.org/10.1051/bioconf/20237806002.

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The formation of brandy quality affects all stages of its production. Biological and technological properties of grapes determine the composition of aroma-producing components of brandy base wines and distillates, which participate in composing of finished product typical properties. The purpose of the study included the factors forming the quality of brandy distillates, and technological methods for their regulating. Physicochemical, biochemical and technological analyses of grape varieties were carried out. The composition features of grapes were identified depending on their origin, climatic conditions and geographical zone. A system of grape indicators in the production of brandy distillates was substantiated, on the basis of which the parameters for optimizing production processes to improve the quality of finished product were developed.

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Ivanović, Stefan, Katarina Simić, Vele Tešević, Ljubodrag Vujisić, Marko Ljekočević, and Dejan Gođevac. "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality." Molecules 26, no. 5 (March 5, 2021): 1391. http://dx.doi.org/10.3390/molecules26051391.

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Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.

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Shelud'ko, Olga Nikolaevna, Natalia Mikhailovna Ageyeva, Tatiana Ivanovna Guguchkina, Boris Viktorovich Burtsev, Mikhail Viktorovich Antonenko, Svetlana Alexandrovna Biryukova, and Yuriy Fiodorovich Yakubа. "CHARACTERISTIC OF QUALITY BRANDY DISHILLATES." Fruit growing and viticulture of South Russia 2, no. 68 (March 16, 2021): 232–41. http://dx.doi.org/10.30679/2219-5335-2021-2-68-232-241.

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Sellmann, M. J., and A. D. Brede. "Registration of ‘Brandy’ Tall Fescue." Crop Science 40, no. 4 (July 2000): 1196. http://dx.doi.org/10.2135/cropsci2000.0041rcv.

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29

Bender, Ralf. "Osborne treibt den Brandy-Markt." Lebensmittel Zeitung 73, no. 47 (2021): 60. http://dx.doi.org/10.51202/0947-7527-2021-47-060-1.

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30

Stevenson, Deborah. "Finding Yvonne by Brandy Colbert." Bulletin of the Center for Children's Books 71, no. 11 (2018): 467. http://dx.doi.org/10.1353/bcc.2018.0483.

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Näf, Regula, and Alain Velluz. "New Constituents from Quince Brandy." Journal of Essential Oil Research 3, no. 3 (May 1991): 165–72. http://dx.doi.org/10.1080/10412905.1991.9700497.

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32

Dalton, Catherine M. "Brandy the dog on leadership." Business Horizons 49, no. 6 (November 2006): 429–32. http://dx.doi.org/10.1016/j.bushor.2006.03.001.

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33

Usick, Brandy Leigh. "Editorial: Inaugural issue - Brandy Usick." Canadian Perspectives on Academic Integrity 1, no. 1 (February 20, 2018): 3–5. http://dx.doi.org/10.55016/ojs/cpai.v1i1.43363.

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Canadian higher education practitioners working in the area of academic integrity encounter challenges when attempting to locate and share information, research and resources. This article reviews these challenges to help underscore the need for this new open journal.

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34

Butron, Daniel, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, and Dominico A. Guillén-Sánchez. "Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®." OENO One 57, no. 3 (September 18, 2023): 269–85. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7371.

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Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.

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Vasylyk, Aleksandr, and Anatoly Yalanetskiy. "Оптимизация технологии получения молодых коньячных дистиллятов с использованием математического моделирования." Magarach. Vinogradstvo i Vinodelie, no. 2(108) part: 21 (June 19, 2019): 162–67. http://dx.doi.org/10.35547/im.2019.21.2.017.

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Приведены основные схемы получения молодых коньячных дистиллятов на аппаратах периодического действия двойной сгонки (шарантского типа), традиционно применяемые в отечественном коньячном производстве и у классических французских производителей. При помощи математического моделирования проведен анализ и определен выход коньячного дистиллята с заданными кондициями и удельные энергетические затраты при одинаковых начальных условиях, но при различных вариантах перегонки. Произведен расчет кондиций основных получаемых продуктов и промежуточных фракций за один цикл дистилляции, а также за длительную последовательность циклов для учета влияния возвращаемых головных и хвостовых фракций, на процесс последующих перегонок. Установлено, что схемы получения коньячных дистиллятов, традиционно используемые в странах СНГ, и метод дистилляции MARTELL, являются менее эффективными с точки зрения выхода коньячного дистиллята и удельных энергозатрат, чем метод дистилляции коньячных домов REMY MARTIN и HENNESSY. Установлено, что регулирование объемной доли этилового спирта в спирте-сырце коньячном за счет отбора хвостовой фракции при первой перегонке является эффективным способом управления процессом дистилляции, который оказывает влияние на общий выход кондиционного коньячного дистиллята и удельные энергетические затраты. Максимальный выход коньячного дистиллята и минимальные удельные энергозатраты при перегонке виноматериала с объемной долей этилового спирта 10,5 % и получением коньячного дистиллята с объемной долей этилового спирта 70% достигаются в случае начала отбора хвостовой фракции при объемной доле этилового спирта в парах (спиртовом фонаре) в диапазоне 14-16%. Показано, что применяемые различными производителями схемы получения коньячных спиртов имеют потенциал для оптимизации, позволяющий увеличить выход коньячного спирта до 2,4 % и снизить удельные энергозатраты до 5 %. Оптимизация схемы получения коньячных дистиллятов не требует дополнительных капиталовложений и может служить дополнительным источником прибыли без какой-либо модернизации оборудования.The paper describes basic schemes for producing young brandy distillates on double distillation batch machines (charente type) traditionally used in domestic brandy production and by traditional French producers. Mathematical modelling was used to analyze and determine the output of brandy distillate with predetermined parameters and specific energy costs under the same initial conditions, but with different distillation options. We calculated quality parameters of the main resultant products and intermediate fractions during one distillation cycle, as well as during the long cycle sequence to estimate the effect of returned fraction heads and tails on the subsequent distillation process. The analysis established that brandy distillate production schemes traditionally used in the CIS countries and the MARTELL distillation method are less effective in terms of brandy distillate output and specific energy consumption as compared to the REMY MARTIN and HENNESSY cognac distillation method. It was established that control of the volume fraction of ethyl alcohol in the raw brandy alcohol by tail fraction takeoff during the first distillation is an effective way to control the distillation process, which affects the overall output of conditioned brandy distillate and specific energy costs. The maximum brandy distillate output and the minimum specific energy consumption during base wine distillation with volume fraction of ethyl alcohol at 10.5 % and brandy distillate production with volume fraction of ethyl alcohol at 70 % is achieved when the tail fraction takeoff begins with ethyl alcohol volume fraction in pairs (alcohol lamp) within the range of 14-16 %. It is demonstrated that production schemes used by various producers to obtain brandy spirits can be optimized, which would increase the output of brandy spirits by 2.4 % and reduce the specific energy costs by 5 %. Optimization of the cognac distillates production scheme does not require additional investment, and can serve as an additional profit source without any equipment upgrade.

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Khurdei, Viktoriia, Viktoriia Datsenko, Tetiana Dronova, Dmytro Mishchenko, and Irina Pavlovska. "FORMULATION OF A MARKETING STRATEGY FOR COMPANY BRAND MANAGEMENT." Economies' Horizons, no. 1(23) (March 31, 2023): 4–14. http://dx.doi.org/10.31499/2616-5236.1(23).2023.272720.

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The article is dedicated to the follow-up of the marketing approach to the formation of the company's brand strategy. The method of statistics is the development of theoretical provisions for marketing technology branding and the formation of a marketing strategy for managing a company's brand. It is clear to understand the «brand» behind the marketing approach with the guidance of the tlumachs of different authors. It has been seen that the trademark has been influencing the minds of different price segments, the role and importance of naming and the logo. Within the framework of the article, we have seen the marketing technology of branding, which is designed to allow the company to gain new competitive advantages. Introduced brand shaping technology as part of the market strategy of acceptance and brand valuation method. The article presents a score rating of the 100 most expensive brands in the world and a score rating of the 100 most expensive national brands. It is recommended to look at the value of the product before managing the company's brand. The marketing technology of branding has been examined, which is designed to allow the company to gain new competitive advantages. The novelty of taking away the results lies in the fact that the article has brought, that for the modern minds of brand portfolio management can be considered on the basis of a price approach. Under the hour of managing a portfolio of brands with a method of yogo optimization, the company can serve two antagonistic criteria: maximizing the value and maximizing the profit of the company. Optimization of the brand portfolio can be based on the guidance criteria based on the principle of synergy, if brandy combines mutual strength of competitive advantages one by one, it maximizes the brand capital and increases the efficiency of winning the company's capital. The results of this article show the importance of shaping a marketing strategy for a company's brand in our time and new competitive advantages that a company can achieve.

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du Plessis, H. W., C. L. C. Steger, M. du Toit, and M. G. Lambrechts. "The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality." Journal of Applied Microbiology 92, no. 5 (May 2002): 1005–13. http://dx.doi.org/10.1046/j.1365-2672.2002.01616.x.

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38

Gomes, Angela Cristina, Rogerio Giuffrida, and Valter Alves Pradela. "COMPARISON OF THE ALCOHOL CONTENT OBTAINED IN THE FERMENTATION OF DWARF CAVENDISH BANANA AND ITS PEEL FOR THE PURPOSES OF BRANDY PRODUCTION." Colloquim Agrariae 19, no. 1 (September 4, 2023): 328–37. http://dx.doi.org/10.5747/ca.2023.v19.h533.

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Brandy is one of the most consumed alcoholic beverages in Brazil, being produced with sweet vegetables, cereals, sugar cane and fruits that have fermentable sugars. This drink is confused with cachaça, from which it is distinguished by the alcoholic degree and typically Brazilian productivity. Banana stands out in Brazil and in the world as the second fruit in productivity, behind only orange, being an accessible raw material for the production of brandy. This processing is advantageous due to the rapid ripening of this fruit, which can often make it impossible to fresh to the consumer. This study aimed to carry out the fermentation through the inoculation of the yeast Saccharomyces cerevisiae separately for pulp and skins of Dwarf Cavendish bananas to verify the alcohol content produced. The banana pulp brandy reached an alcohol content of 39,5° GL, within the stipulated by the current legislation, the peel, however, did not allow adequate alcohol levels (7,5° GL). It is concluded that the pulp of Dwarf Cavendish banana is viable for the production of brandy. Keywords: distillation; Musa spp.; Saccharomyces cerevisiae.

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39

Zippel, David K. "IN DEFENSE OF THE BRANDY FLAP." International Society of Hair Restoration Surgery 2, no. 4 (March 1992): 10.1–10. http://dx.doi.org/10.33589/2.4.0010.

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40

Kirkwood, Melanie. "Little & Lion by Brandy Colbert." Bulletin of the Center for Children's Books 71, no. 1 (2017): 9. http://dx.doi.org/10.1353/bcc.2017.0581.

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Sweet, M. "Brandy, bridge, and other patient dilemmas." BMJ 326, no. 7402 (June 12, 2003): 1291–92. http://dx.doi.org/10.1136/bmj.326.7402.1291.

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42

Scanlan, Emma. "An Interview with Brandy Nālani McDougall." Journal of Postcolonial Writing 54, no. 5 (September 3, 2018): 690–94. http://dx.doi.org/10.1080/17449855.2018.1529461.

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Stevenson, Deborah. "The Voting Booth by Brandy Colbert." Bulletin of the Center for Children's Books 73, no. 11 (2020): 467–68. http://dx.doi.org/10.1353/bcc.2020.0444.

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Kendrick, Stuart F. W., and Christopher P. Day. "A coffee with your brandy, Sir?" Journal of Hepatology 46, no. 5 (May 2007): 980–82. http://dx.doi.org/10.1016/j.jhep.2007.02.004.

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Balderson, Quinita. "The Blackwoods by Brandy Colbert (review)." Bulletin of the Center for Children's Books 77, no. 2 (October 2023): 51–52. http://dx.doi.org/10.1353/bcc.2023.a907065.

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COLDEA, Teodora Emilia, Carmen SOCACIU, Zaharie MOLDOVAN, and Elena MUDURA. "Minor Volatile Compounds in Traditional Homemade Fruit Brandies from Transylvania-Romania, as Determined by GC-MS Analysis." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 42, no. 2 (December 2, 2014): 530–37. http://dx.doi.org/10.15835/nbha4229607.

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In order to investigate the minor volatile compounds of traditional homemade fruit brandies from Romania (Transylvania region), as a result of their assortment and provenience, a number of 26 samples (18 plum brandies samples from 3 different counties, 4 samples of apple brandy and 4 samples of pear brandy) were analyzed using liquid-liquid extraction and gas-chromatography coupled with mass-spectrometry (GC-MS) technique. The GC-MS chromatograms of the hexane extracts led to the identification of 34 compounds (9 terpenes, 14 fatty acids esters, 3 free fatty acids, 4 carboxylic acid esters, 1 hydrocarbon, 1 aldehyde and 1 acetal). The most abundant compounds were the fatty acid esters. Chemometric analysis (Principal Component Analysis-PCA) was applied to discriminate the differences between the volatilesâ€™ fingerprint. Considering the plum brandy samples, significant differences have been observed according to their provenience region. Based on relative abundance of determined compounds important differences among samples from different counties can be seen.. Ethyl hexadecanoate was the main factor for this discrimination. When compared the three types of fruit brandies, significant differences were noticed for their content in ethyl esters of hexanoic, benzoic and hexadecanoic acids. For some plum brandies, according to their fingerprint, possible adulteration with apple brandy can be noted, based on their similar volatilesâ€™ pattern. The pear brandy was strongly delimitated by the other two types of brandies. The PCA data showed a good discrimination according to the region of provenience of the plum brandies in parallel with the composition specificity of the three analyzed fruit brandies.

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Raičević, Danijela, Tatjana Popović, Dejan Jančić, Danijela Šuković, and Radmila Pajović-Šćepanović. "The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro." Molecules 27, no. 9 (May 6, 2022): 2974. http://dx.doi.org/10.3390/molecules27092974.

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This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and 2013. The brandies were prepared by the distillation of crushed grapes, from the autochthonous varieties of Vranac and Kratošija, and Muscat grapes, in a traditional copper alembic, under the same conditions. The gas chromatographic-mass spectrometric (GC/MS) method of 82 volatile aroma compounds that belong to the group (alcohols, volatile acids, volatile esters, terpenes, volatile aldehydes, acetals, ethers, ketones, and alkanes) and an evaluation of the sensory properties of brandies were carried out to determine the typical characteristics of the examined brandies. Alcohols, fatty acid esters, and terpene compound contents were significantly more abundant in all Muscat grape brandies compared to the brandies from the Vranac and Kratošija wine varieties (Standard brandy). Research results revealed that variety had a significant impact on the volatile aroma compound and sensory properties of brandy. The varietal effect was also confirmed, by multivariate analysis, based on the aroma volatile composition, which showed a grouping by type of grape brandy (varietal origin). Sensory analyses showed that all the brandies belonged to the category of high-quality brandies.

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Dimitrijević, Bojan, Branka Bulatović, and Gordana Paunić. "Economic effects of apricot brandy production on a family farm." Ekonomika poljoprivrede 69, no. 2 (2022): 583–94. http://dx.doi.org/10.5937/ekopolj2202583d.

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In this paper the focus of the authors was on the economic performance of apricot brandy production, realized on a family farm. The aim of this research was to determine the economic profitability of apricot brandy production in years 2017, 2018 and 2019. The sources of data used for the preparation of this paper were the internal documents/ records of the family farm and the interviews conducted with family members. Contemporary scientific and professional literature relevant to the subject research was used as a theoretical basis. Several research methods were used in the paper, namely: observation method, content analysis, interview, descriptive method, calculation method, grouping method, and comparative method. The analysis showed that the production of apricot brandy on the family farm in the observed years was economically viable.

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Reznichenko, Kristina, and Galina Aleynikova. "Effect of enzyme preparations used for oak wood biocatalysis on the set of highly volatile components of aged brandy distillates." E3S Web of Conferences 285 (2021): 05002. http://dx.doi.org/10.1051/e3sconf/202128505002.

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The individual peculiarities of aged alcohol beverages are formed at the cost of technological factors, which is why it is so important to develop approaches aimed at improvement of the product quality and reduction of production costs. This can be achieved by more efficient and rational use of the natural potential of oak wood with the help of activation techniques based on biocatalysis. As far as the process of biochemical activation of oak wood used for brandy production has been understudied, investigations of the effect of enzyme preparations used for enzymatic catalysis of oak wood upon the quality of brandy distillates is of high interest at this time. We have studied the effects of the place of origin of oak wood, enzyme preparations, and treatment time upon the composition and accumulation dynamics of highly volatile components in brandy distillates. Every oak stave sample was separately treated by complex enzyme preparations with subsequent thermal exposure. Then the treated oak staves were poured up with young brandy distillate and stored for six months in tightly closed containers. As a result, data proving the effect of the place of origin of oak wood, enzyme preparations, and treatment time upon the qualitative and quantitative composition of highly volatile components of aged distillates were obtained.

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Chursina, Olga, Viktor Zagorouiko, Ludmila Legasheva, Alina Martynovskaya, and Marina Prostak. "Evaluation of technological characteristics of Crimean native grape variety ‘Shabash’ for brandy production." E3S Web of Conferences 175 (2020): 08007. http://dx.doi.org/10.1051/e3sconf/202017508007.

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The article presents the results of study of physicochemical and biochemical parameters of the Crimean native grape variety ‘Shabash’ and their influence on the composition of aroma-forming complex of wine materials and young brandy distillates. The phenolic complex of grapes was characterized by higher parameters of technological stock of phenolic substances of grapes, the ability of grapes to give off phenolic substances in grape-crushing, the weight concentration of phenolic substances of the must after maceration. The resulting wine materials also differed by a high content of phenolic substances and the degree of their oxidation. Main features of the composition of the base aroma-forming components of brandy wine materials and distillates, characterized by an increased content of higher alcohols and a reduced content of medium-chain esters, were revealed. A close connection of a number of parameters of grapes with the composition of the volatile components of wine materials and distillates was established. It is shown that the native variety possesses high potential for the fine brandy production using the technology of single variety. The studies conducted are the stage of the scientifically grounded formation of the base of row materials for brandy production in the Russian Federation.

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