Newly created Čačak’s sour cherry varieties as a raw material for spirit production
Autori
Popović, Branko![](/themes/MirageReFRI/images/orcid.png)
Radičević, Sanja
![](/themes/MirageReFRI/images/orcid.png)
Mitrović, Olga
![](/themes/MirageReFRI/images/orcid.png)
Korićanac, Aleksandra
![](/themes/MirageReFRI/images/orcid.png)
Nikićević, Ninoslav
Tešević, Vele
![](/themes/MirageReFRI/images/orcid.png)
Urošević, Ivan
Konferencijski prilog (Objavljena verzija)
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Metapodaci
Prikaz svih podataka o dokumentuApstrakt
According to the average annual production sour cherries take the third place in Serbian fruit growing. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruit varieties created by breeding work at the Fruit Research Institute, Čačak, have become more widespread in sour cherry orchards. Some of the newly created varieties are, similar to the ‘Oblačinska’ variety, varieties with combined properties and can be used as fresh fruit and for various types of processing. Sour cherries are used in Serbia as a raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit has become increasingly interesting. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Š...umadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), which were created in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. Sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alambic of traditional construction. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of 10 major volatile components analyzed. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks.
Ključne reči:
Prunus cerasus / sour cherry spirit / yield of sour cherry distillate / volatile components / sensory characteristicsIzvor:
Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina, 2023, 188-188Izdavač:
- East Sarajevo : Faculty of Agriculture
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200215 (Institut za voćarstvo, Čačak) (RS-MESTD-inst-2020-200215)
Institucija/grupa
Institut za voćarstvoTY - CONF AU - Popović, Branko AU - Radičević, Sanja AU - Mitrović, Olga AU - Korićanac, Aleksandra AU - Nikićević, Ninoslav AU - Tešević, Vele AU - Urošević, Ivan PY - 2023 UR - https://refri.institut-cacak.org/handle/123456789/664 AB - According to the average annual production sour cherries take the third place in Serbian fruit growing. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruit varieties created by breeding work at the Fruit Research Institute, Čačak, have become more widespread in sour cherry orchards. Some of the newly created varieties are, similar to the ‘Oblačinska’ variety, varieties with combined properties and can be used as fresh fruit and for various types of processing. Sour cherries are used in Serbia as a raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit has become increasingly interesting. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Šumadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), which were created in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. Sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alambic of traditional construction. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of 10 major volatile components analyzed. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks. PB - East Sarajevo : Faculty of Agriculture C3 - Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina T1 - Newly created Čačak’s sour cherry varieties as a raw material for spirit production EP - 188 SP - 188 ER -
@conference{ author = "Popović, Branko and Radičević, Sanja and Mitrović, Olga and Korićanac, Aleksandra and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan", year = "2023", abstract = "According to the average annual production sour cherries take the third place in Serbian fruit growing. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruit varieties created by breeding work at the Fruit Research Institute, Čačak, have become more widespread in sour cherry orchards. Some of the newly created varieties are, similar to the ‘Oblačinska’ variety, varieties with combined properties and can be used as fresh fruit and for various types of processing. Sour cherries are used in Serbia as a raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit has become increasingly interesting. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Šumadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), which were created in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. Sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alambic of traditional construction. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of 10 major volatile components analyzed. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks.", publisher = "East Sarajevo : Faculty of Agriculture", journal = "Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina", title = "Newly created Čačak’s sour cherry varieties as a raw material for spirit production", pages = "188-188" }
Popović, B., Radičević, S., Mitrović, O., Korićanac, A., Nikićević, N., Tešević, V.,& Urošević, I.. (2023). Newly created Čačak’s sour cherry varieties as a raw material for spirit production. in Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina East Sarajevo : Faculty of Agriculture., 188-188.
Popović B, Radičević S, Mitrović O, Korićanac A, Nikićević N, Tešević V, Urošević I. Newly created Čačak’s sour cherry varieties as a raw material for spirit production. in Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2023;:188-188..
Popović, Branko, Radičević, Sanja, Mitrović, Olga, Korićanac, Aleksandra, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, "Newly created Čačak’s sour cherry varieties as a raw material for spirit production" in Book of Abstracts : XIV International Scientific Agriculture Symposium ‘Agrosym 2023’, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2023):188-188.