Production of Flavours for Alcoholic Beverages

In addition to the raw materials commonly used for the production of flavours, such as synthetic flavouring substances, uniform natural flavouring substances (gained by fermentation respectively biotechnological methods), essential oils, absolutes, essences etc., aqueous alcoholic distillation and extraction are processes which are specifically used today for the production of raw materials for the sector of alcoholic beverages, just as they have been for many years in the spirits industry. 

Haeseler G., Wiistenfeld H., Trinkbranntweine und Likore, Berlin, Paul Parey Verlag 1964 

BeUtz H.-D., Grosch W., Lehrbuch der Lebensmittelchemie, Berlin, Springer Verlag 1987, ISBN-3-540- 

Rose A.H., Economic Microbiology, Volume 1 Alcoholic Beverages, London, Academic Press Inc. Ltd. 1977, lSBN-0-12-596550-8 

Burdock, George A. Ph.D., FenaroU s Handbook of Flavor Ingredients Volume II, Boca Raton Fla, CRC Press Inc. 1994, ISBN-0-8493-2711-3 

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