TY  - CONF
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Korićanac, Aleksandra
AU  - Leposavić, Aleksandar
AU  - Jevremović, Darko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2024
UR  - https://refri.institut-cacak.org/handle/123456789/871
AB  - ‘Čačanska Rodna’ is very fruitful and has a tendency to overcrop. Therefore, for its successful growing, pruning is recommended as a mandatory measure. Regardless of the pruning intensity, a larger or smaller proportion of small fruits (<25 g) are always present on the tree. Due to their small size and inappropriate color, such fruits are not suitable for drying, fresh consumption and freezing. In Serbia, such small fruits are used for the production of plum spirit. The traditional method of plum spirit production includes crushing the fruits and spontaneous fermentation of the mash with stones, followed by double distillation, which results in overexpressed and often unpleasant stone-like aroma and, in the case of long and inadequate storage of the fermented mash, an acidic taste of plum spirit too. The aim of the study was to examine whether modifications of traditional plum spirit production method, which include a shorter storage time of the fermented mash, removal the stones before alcoholic fermentation, pulping of fruits and use of selected yeasts, can improve the smell and taste of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. The plum spirits obtained by six different processing methods, including the traditional one, differed significantly in terms of the contents of 21 out of 24 analyzed volatile compounds, as well as of sensory ratings. The plum spirit produced from the mash of crushed stoneless plums, spontaneously fermented and distilled immediately after finished alcoholic fermentation was evaluated with the highest sensory score, even higher than the plum spirits obtained by the most commonly used method in modern distilleries today (spirits from the pulped stoneless plums, fermented with selected yeasts and distilled immediately after finished fermentation). By choosing adequate processing method, excellent quality plum spirit can be obtained even from the small fruits of cv ‘Čačanska Rodna’.
PB  - Montfavet : INRAE
PB  - Leuwen : ISHS
C3  - Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France
T1  - Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’
EP  - 25
SP  - 24
ER  - 

@conference{
author = "Popović, Branko and Mitrović, Olga and Korićanac, Aleksandra and Leposavić, Aleksandar and Jevremović, Darko and Nikićević, Ninoslav and Tešević, Vele",
year = "2024",
abstract = "‘Čačanska Rodna’ is very fruitful and has a tendency to overcrop. Therefore, for its successful growing, pruning is recommended as a mandatory measure. Regardless of the pruning intensity, a larger or smaller proportion of small fruits (<25 g) are always present on the tree. Due to their small size and inappropriate color, such fruits are not suitable for drying, fresh consumption and freezing. In Serbia, such small fruits are used for the production of plum spirit. The traditional method of plum spirit production includes crushing the fruits and spontaneous fermentation of the mash with stones, followed by double distillation, which results in overexpressed and often unpleasant stone-like aroma and, in the case of long and inadequate storage of the fermented mash, an acidic taste of plum spirit too. The aim of the study was to examine whether modifications of traditional plum spirit production method, which include a shorter storage time of the fermented mash, removal the stones before alcoholic fermentation, pulping of fruits and use of selected yeasts, can improve the smell and taste of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. The plum spirits obtained by six different processing methods, including the traditional one, differed significantly in terms of the contents of 21 out of 24 analyzed volatile compounds, as well as of sensory ratings. The plum spirit produced from the mash of crushed stoneless plums, spontaneously fermented and distilled immediately after finished alcoholic fermentation was evaluated with the highest sensory score, even higher than the plum spirits obtained by the most commonly used method in modern distilleries today (spirits from the pulped stoneless plums, fermented with selected yeasts and distilled immediately after finished fermentation). By choosing adequate processing method, excellent quality plum spirit can be obtained even from the small fruits of cv ‘Čačanska Rodna’.",
publisher = "Montfavet : INRAE, Leuwen : ISHS",
journal = "Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France",
title = "Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’",
pages = "25-24"
}

Popović, B., Mitrović, O., Korićanac, A., Leposavić, A., Jevremović, D., Nikićević, N.,& Tešević, V.. (2024). Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. in Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France
Montfavet : INRAE., 24-25.

Popović B, Mitrović O, Korićanac A, Leposavić A, Jevremović D, Nikićević N, Tešević V. Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’. in Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France. 2024;:24-25..

Popović, Branko, Mitrović, Olga, Korićanac, Aleksandra, Leposavić, Aleksandar, Jevremović, Darko, Nikićević, Ninoslav, Tešević, Vele, "Improving the aroma of plum spirit obtained from small fruits of cv ‘Čačanska Rodna’" in Book of Abstracts : 1st International Apricot Plum Symposium, April 22-26 2024, Avignon, France (2024):24-25.

TY  - 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/123456789/852
AB  - According to the average annual production, sour cherries take the third place in Serbian fruit production. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruited varieties bred at the Fruit Research Institute in Čačak, have become more widespread in sour cherry orchards. Some of the newly bred varieties, similar to ‘Oblačinska’, are characterized by combined properties and can be used as fresh fruit and/or for various types of processing. Sour cherries are mainly used in Serbia as raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, dried fruits, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit is gaining interest. 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’), bred in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. The sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alembic of traditional design. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of the ten major volatile components. 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 Proceedings : XIV International Scientific Agricultural 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  - 225
SP  - 220
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 production. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruited varieties bred at the Fruit Research Institute in Čačak, have become more widespread in sour cherry orchards. Some of the newly bred varieties, similar to ‘Oblačinska’, are characterized by combined properties and can be used as fresh fruit and/or for various types of processing. Sour cherries are mainly used in Serbia as raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, dried fruits, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit is gaining interest. 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’), bred in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. The sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alembic of traditional design. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of the ten major volatile components. 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 Proceedings : XIV International Scientific Agricultural 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 = "225-220"
}

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 Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina
East Sarajevo : Faculty of Agriculture., 220-225.

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 Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2023;:220-225..

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 Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2023):220-225.

TY  - 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.

TY  - JOUR
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Miletić, Nemanja
AU  - Milojević, Svetomir
PY  - 2023
UR  - https://refri.institut-cacak.org/handle/123456789/666
AB  - The aim of this study was to compare aromatic profile of plum spirits, obtained from Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two-month storage) had the highest contents of ethyl acetate, benzaldehyde and total acids, which resulted in the occurrence of unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by distillation of fermented mashes immediately after completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from a spontaneously fermented crushed plums with/without stones) or with more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of pre-distillation steps, which is adapted to the variety, can significantly improve the quality of plum spirit compared to the traditionally produced spirit.
PB  - Basel : MDPI
T2  - Processes
T1  - Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods
SP  - 863
VL  - 11
DO  - 10.3390/pr11030863
ER  - 

@article{
author = "Popović, Branko and Mitrović, Olga and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Miletić, Nemanja and Milojević, Svetomir",
year = "2023",
abstract = "The aim of this study was to compare aromatic profile of plum spirits, obtained from Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two-month storage) had the highest contents of ethyl acetate, benzaldehyde and total acids, which resulted in the occurrence of unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by distillation of fermented mashes immediately after completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from a spontaneously fermented crushed plums with/without stones) or with more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of pre-distillation steps, which is adapted to the variety, can significantly improve the quality of plum spirit compared to the traditionally produced spirit.",
publisher = "Basel : MDPI",
journal = "Processes",
title = "Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods",
pages = "863",
volume = "11",
doi = "10.3390/pr11030863"
}

Popović, B., Mitrović, O., Nikićević, N., Tešević, V., Urošević, I., Miletić, N.,& Milojević, S.. (2023). Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods. in Processes
Basel : MDPI., 11, 863.
https://doi.org/10.3390/pr11030863

Popović B, Mitrović O, Nikićević N, Tešević V, Urošević I, Miletić N, Milojević S. Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods. in Processes. 2023;11:863.
doi:10.3390/pr11030863 .

Popović, Branko, Mitrović, Olga, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Miletić, Nemanja, Milojević, Svetomir, "Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods" in Processes, 11 (2023):863,
https://doi.org/10.3390/pr11030863 . .

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Miletić, Nemanja
AU  - Korićanac, Aleksandra
PY  - 2022-02-28
UR  - https://refri.institut-cacak.org/handle/123456789/670
AB  - Novostvorene genotipove voća treba ispitati u pogledu pogodnosti za različite načine korišćenja, između ostalog i za proizvodnju voćnih rakija. Kako bi se dobile voćne rakije koje odgovaraju zahtevima zakonske regulative i zadovoljavaju ukus potrošača, neophodno je prilagoditi način prerade svakom genotipu. U radu su prikazani rezultati ispitivanja kvaliteta voćnih rakija, dobijenih na dva različita načina, od pet novih genotipova koštičavog voća, koji su stvoreni u Institutu za voćarstvo, Čačak – 3 genotipa šljive (mildora, nada, hibrid 22/17/87) i 2 genotipa višnje (šumadinka i sofija). U Srbiji se rakije od koštičavog voća proizvode najčešće na dva načina, koji podrazumevaju različitu pripremu plodova za alkoholnu fermentaciju – muljanje plodova bez odvajanja koštica (tradicionalni postupak koji koriste prvenstveno mali proizvođači) i pasiranje plodova uz istovremeno odvajanje koštica (postupak koji je uobičajen u bolje opremljenim destilerijama). Voćni kljukovi svih pet ispitivanih genotipova, koji su pripremljeni na ova dva načina, su spontano fermentisali i destilisani su odmah po završenoj alkoholnoj fermentaciji. Korišćena je dvostruka destilacija u alambiku tradicionalne konstrukcije. Sve proizvedene rakije zadovoljavale su zahteve zakonske regulative, a po senzornom kvalitetu su klasifikovane u grupu kvalitetnih rakija. Različiti načini prerade plodova istog genotipa uslovili su pojavu razlika u sadržaju pojedinih komponenata rakija, kao i pojavu finih razlika u senzornim karakteristikama. U poređenju sa rakijama dobijenim tradicionalnim postupkom, voćne rakije od ispasiranog kljuka bez koštica sadržale su više metanola, acetaldehida, 1-propanola i 1-heksanola, a manje koncentracije etilacetata i benzaldehida. Prerada plodova sa košticama (tradicionalni postupak) dala je nešto bolji senzorni kvalitet rakija od sorte šljive nada i sorata višnje šumadinka i sofija, dok je kod ostalih ispitivanih genotipova šljive utvrđeno suprotno.
AB  - Newly created fruit genotypes should be examined for suitability for different uses, including fruit spirit production. In order to obtain fruit spirits that meet the requirements of legislation and satisfy consumers' taste, the method of processing should be adapted to each genotype. This paper presents the results of analysis of quality parameters of stone fruit spirits, from five new genotypes created at the Fruit Research Institute, Čačak – three plum genotypes (ˊMildoraˊ, ˊNadaˊ, ˊHybrid 22/17/87ˊ) and two sour cherry genotypes (ˊŠumadinkaˊ and ˊSofijaˊ), obtained in two different ways. In Serbia, stone fruit spirits are usually produced in two ways, which include different ways of preparing fruits for alcoholic fermentation - fruit crushing without removing the stones (traditional process used by small producers) and fruit pulping with simultaneous separation of stones (process used in better equipped distilleries). Fruit mashes of all five examined genotypes, prepared in these two ways, were spontaneously fermented and distilled immediately after the completion of alcoholic fermentation. Double distillation in alambic of traditional construction was used. All produced fruit spirits met the requirements of legislation and, according to sensory quality, were classified in the group of quality fruit spirits. Different ways of processing fruits of the same genotype caused the differences in the content of individual components of spirits, as well as the fine differences in sensory characteristics. Compared to fruit spirits obtained by the traditional method, fruit spirits made from pulped fruit mashes without stones contained more methanol, acetaldehyde, 1- propanol and 1-hexanol, and less ethyl acetate and benzaldehyde. If the stones were not removed during processing (traditional process), a slightly better sensory qualities were obtained in fruit spirits of ˊNadaˊ plum cultivar and ˊŠumadinkaˊ and ˊSofijaˊ sour cherry cultivars, while the opposite was found in fruit spirits from other examined plum genotypes (ˊMildoraˊ and ˊHybryd 22/17/87ˊ).
PB  - Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt
C3  - Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija
T1  - Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji
T1  - Quality of fruit spirits from new stone fruit genotypes obtained using two common processing procedures in Serbia
EP  - 269
SP  - 268
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Miletić, Nemanja and Korićanac, Aleksandra",
year = "2022-02-28",
abstract = "Novostvorene genotipove voća treba ispitati u pogledu pogodnosti za različite načine korišćenja, između ostalog i za proizvodnju voćnih rakija. Kako bi se dobile voćne rakije koje odgovaraju zahtevima zakonske regulative i zadovoljavaju ukus potrošača, neophodno je prilagoditi način prerade svakom genotipu. U radu su prikazani rezultati ispitivanja kvaliteta voćnih rakija, dobijenih na dva različita načina, od pet novih genotipova koštičavog voća, koji su stvoreni u Institutu za voćarstvo, Čačak – 3 genotipa šljive (mildora, nada, hibrid 22/17/87) i 2 genotipa višnje (šumadinka i sofija). U Srbiji se rakije od koštičavog voća proizvode najčešće na dva načina, koji podrazumevaju različitu pripremu plodova za alkoholnu fermentaciju – muljanje plodova bez odvajanja koštica (tradicionalni postupak koji koriste prvenstveno mali proizvođači) i pasiranje plodova uz istovremeno odvajanje koštica (postupak koji je uobičajen u bolje opremljenim destilerijama). Voćni kljukovi svih pet ispitivanih genotipova, koji su pripremljeni na ova dva načina, su spontano fermentisali i destilisani su odmah po završenoj alkoholnoj fermentaciji. Korišćena je dvostruka destilacija u alambiku tradicionalne konstrukcije. Sve proizvedene rakije zadovoljavale su zahteve zakonske regulative, a po senzornom kvalitetu su klasifikovane u grupu kvalitetnih rakija. Različiti načini prerade plodova istog genotipa uslovili su pojavu razlika u sadržaju pojedinih komponenata rakija, kao i pojavu finih razlika u senzornim karakteristikama. U poređenju sa rakijama dobijenim tradicionalnim postupkom, voćne rakije od ispasiranog kljuka bez koštica sadržale su više metanola, acetaldehida, 1-propanola i 1-heksanola, a manje koncentracije etilacetata i benzaldehida. Prerada plodova sa košticama (tradicionalni postupak) dala je nešto bolji senzorni kvalitet rakija od sorte šljive nada i sorata višnje šumadinka i sofija, dok je kod ostalih ispitivanih genotipova šljive utvrđeno suprotno., Newly created fruit genotypes should be examined for suitability for different uses, including fruit spirit production. In order to obtain fruit spirits that meet the requirements of legislation and satisfy consumers' taste, the method of processing should be adapted to each genotype. This paper presents the results of analysis of quality parameters of stone fruit spirits, from five new genotypes created at the Fruit Research Institute, Čačak – three plum genotypes (ˊMildoraˊ, ˊNadaˊ, ˊHybrid 22/17/87ˊ) and two sour cherry genotypes (ˊŠumadinkaˊ and ˊSofijaˊ), obtained in two different ways. In Serbia, stone fruit spirits are usually produced in two ways, which include different ways of preparing fruits for alcoholic fermentation - fruit crushing without removing the stones (traditional process used by small producers) and fruit pulping with simultaneous separation of stones (process used in better equipped distilleries). Fruit mashes of all five examined genotypes, prepared in these two ways, were spontaneously fermented and distilled immediately after the completion of alcoholic fermentation. Double distillation in alambic of traditional construction was used. All produced fruit spirits met the requirements of legislation and, according to sensory quality, were classified in the group of quality fruit spirits. Different ways of processing fruits of the same genotype caused the differences in the content of individual components of spirits, as well as the fine differences in sensory characteristics. Compared to fruit spirits obtained by the traditional method, fruit spirits made from pulped fruit mashes without stones contained more methanol, acetaldehyde, 1- propanol and 1-hexanol, and less ethyl acetate and benzaldehyde. If the stones were not removed during processing (traditional process), a slightly better sensory qualities were obtained in fruit spirits of ˊNadaˊ plum cultivar and ˊŠumadinkaˊ and ˊSofijaˊ sour cherry cultivars, while the opposite was found in fruit spirits from other examined plum genotypes (ˊMildoraˊ and ˊHybryd 22/17/87ˊ).",
publisher = "Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt",
journal = "Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija",
title = "Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji, Quality of fruit spirits from new stone fruit genotypes obtained using two common processing procedures in Serbia",
pages = "269-268"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O., Miletić, N.,& Korićanac, A.. (2022-02-28). Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija
Novi Sad : Univеrzitеt u Nоvоm Sаdu, Pоlјоprivrеdni fаkultеt., 268-269.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Miletić N, Korićanac A. Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji. in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija. 2022;:268-269..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Miletić, Nemanja, Korićanac, Aleksandra, "Kvalitet rakija od novih genotipova koštičavog voća dobijenih korišćenjem dva uobičajena postupka prerade u Srbiji" in Zbornik apstrakata : 16. kongres voćara i vinogradara Srbije sa međunarodnim učešćem, 28. februar – 03. mart 2022, Vrdnik, Republika Srbija (2022-02-28):268-269.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Urošević, Ivan
AU  - Miletić, Nemanja
AU  - Korićanac, Aleksandra
PY  - 2022
UR  - https://refri.institut-cacak.org/handle/123456789/667
AB  - The quality of plum brandy depends on all technological operations used in the plum processing into brandy. The most common way of plum brandy production in small, rural, artisan distilleries in Serbia involves fermentation of whole uncrushed fruits and double distillation in alembic, resulting plum brandy with traditional sensory characteristics (heavy-flavoured plum brandy). This traditional type of plum brandy may be unacceptable to modern consumers who are accustomed to the lightflavoured ones. The problem is intensified if new plum varieties (Čačanska rodna and Stanley) are used as a raw material for the production of brandy in the same way as an old cultivar Požegača. Regardless of that, due to insufficient technological skills and lack of modern equipment, small distilleries rarely change certain steps of the old production process. The paper shows how minor changes in the process of plum brandy production, which are easy to implement in small distilleries, can affect the production of higher quality plum brandies. The influence of fermentation of plum fruits that are processed in different ways (whole fruits without crushing, whole crushed fruits, crushed fruits without stones) and storage length of fermented mashes from crushed plums with stones (distillation of the mash immediately after fermentation and 15 days after completed fermentation) on the quality of plum brandy are presented. Among the analyzed parameters of plum brandy quality, differences in fermentation and storage conditions of mashes significantly influenced the contents of methanol, esters, total acids and benzaldehyde in plum brandy, as well as their sensory quality.
AB  - Качеството на сливовата ракия зависи от всички технологични операции, използвани при преработката на плода в ракия. Найразпространеният начин за производство на сливова ракия в малки, селски, занаятчийски дестилерии в Сърбия включва ферментация на цели несмлени плодове и двойна дестилация в алембик, в резултат на което се получава сливова ракия с традиционни сензорни характеристики (сливова ракия с тежък вкус). Този традиционен вид сливова ракия може да е неприемлив за съвременните потребители, които са свикнали на такива с лек аромат. Проблемът се задълбочава, ако новите сортове сливи (Чачанска родна и Стенлей) се използват като суровина за производството на ракия по същия начин като стария сорт Пожегача. Независимо от това, поради недостатъчни технологични умения и липса на модерно оборудване, малките дестилерии рядко променят някои стъпки от стария производствен процес. Статията показва как незначителни промени в процеса на производство на сливова ракия, които са лесни за изпълнение в малки дестилерии, могат да повлияят на производството на по-качествени сливови ракии. Представени са влиянието на ферментацията на сливовите плодове, които се обработват по различни начини (цели плодове без смачкване, цели смачкани плодове, смачкани плодове без костилки) и продължителността на съхранение на ферментирали каши от натрошени сливи с костилки (дестилация на кашата непосредствено след ферментацията и 15 дни след ферментацията) за качеството на сливовата ракия. Сред анализираните показатели на качеството на сливовата ракия различията в условията на ферментация и съхранение на кашата оказват съществено влияние върху съдържанието на метанол, естери, общи киселини и бензалдехид в сливовата ракия, както и сензорното им качество.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture
T2  - Journal of Mountain Agriculture on the Balkans
T1  - Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash
T1  - Качество на сливовата ракия в зависимост от специфичните условия на ферментация и съхранение на сливовата каша
EP  - 189
IS  - 4
SP  - 176
VL  - 25
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Urošević, Ivan and Miletić, Nemanja and Korićanac, Aleksandra",
year = "2022",
abstract = "The quality of plum brandy depends on all technological operations used in the plum processing into brandy. The most common way of plum brandy production in small, rural, artisan distilleries in Serbia involves fermentation of whole uncrushed fruits and double distillation in alembic, resulting plum brandy with traditional sensory characteristics (heavy-flavoured plum brandy). This traditional type of plum brandy may be unacceptable to modern consumers who are accustomed to the lightflavoured ones. The problem is intensified if new plum varieties (Čačanska rodna and Stanley) are used as a raw material for the production of brandy in the same way as an old cultivar Požegača. Regardless of that, due to insufficient technological skills and lack of modern equipment, small distilleries rarely change certain steps of the old production process. The paper shows how minor changes in the process of plum brandy production, which are easy to implement in small distilleries, can affect the production of higher quality plum brandies. The influence of fermentation of plum fruits that are processed in different ways (whole fruits without crushing, whole crushed fruits, crushed fruits without stones) and storage length of fermented mashes from crushed plums with stones (distillation of the mash immediately after fermentation and 15 days after completed fermentation) on the quality of plum brandy are presented. Among the analyzed parameters of plum brandy quality, differences in fermentation and storage conditions of mashes significantly influenced the contents of methanol, esters, total acids and benzaldehyde in plum brandy, as well as their sensory quality., Качеството на сливовата ракия зависи от всички технологични операции, използвани при преработката на плода в ракия. Найразпространеният начин за производство на сливова ракия в малки, селски, занаятчийски дестилерии в Сърбия включва ферментация на цели несмлени плодове и двойна дестилация в алембик, в резултат на което се получава сливова ракия с традиционни сензорни характеристики (сливова ракия с тежък вкус). Този традиционен вид сливова ракия може да е неприемлив за съвременните потребители, които са свикнали на такива с лек аромат. Проблемът се задълбочава, ако новите сортове сливи (Чачанска родна и Стенлей) се използват като суровина за производството на ракия по същия начин като стария сорт Пожегача. Независимо от това, поради недостатъчни технологични умения и липса на модерно оборудване, малките дестилерии рядко променят някои стъпки от стария производствен процес. Статията показва как незначителни промени в процеса на производство на сливова ракия, които са лесни за изпълнение в малки дестилерии, могат да повлияят на производството на по-качествени сливови ракии. Представени са влиянието на ферментацията на сливовите плодове, които се обработват по различни начини (цели плодове без смачкване, цели смачкани плодове, смачкани плодове без костилки) и продължителността на съхранение на ферментирали каши от натрошени сливи с костилки (дестилация на кашата непосредствено след ферментацията и 15 дни след ферментацията) за качеството на сливовата ракия. Сред анализираните показатели на качеството на сливовата ракия различията в условията на ферментация и съхранение на кашата оказват съществено влияние върху съдържанието на метанол, естери, общи киселини и бензалдехид в сливовата ракия, както и сензорното им качество.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash, Качество на сливовата ракия в зависимост от специфичните условия на ферментация и съхранение на сливовата каша",
pages = "189-176",
number = "4",
volume = "25"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Urošević, I., Miletić, N.,& Korićanac, A.. (2022). Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash. in Journal of Mountain Agriculture on the Balkans
Troyan : Research Institute of Mountain Stockbreeding and Agriculture., 25(4), 176-189.

Popović B, Nikićević N, Tešević V, Mitrović O, Urošević I, Miletić N, Korićanac A. Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash. in Journal of Mountain Agriculture on the Balkans. 2022;25(4):176-189..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Urošević, Ivan, Miletić, Nemanja, Korićanac, Aleksandra, "Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mash" in Journal of Mountain Agriculture on the Balkans, 25, no. 4 (2022):176-189.

TY  - CONF
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/675
AB  - Considering the presence of numerous autochthonous cultivars in plum assortment providing high-quality plum spirit, breeding work in Serbia has not included developing cultivars for plum spirit production. With regard to the utilization of fruit, the goals of plum breeding at Fruit Research Institute, Čačak are developing cultivars suitable for fresh consumption, drying and other processing methods. Some of the developed cultivars have also proven to be a very suitable raw material for production of plum spirit, which is particularly important in the years when there is no big demand for plums intended for other ways of processing. The aim of this work was, based on the two-year examinations, to assess suitability of some newly released plum cultivars (‘Mildora’ and ‘Nada’) and hybrid (‘22/17/87’) for processing into plum spirit, in comparison with standard cultivars (‘Čačanska Rodna’ and ‘Valjevka’). Yields, major volatile components (methanol, 6 higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde) and sensory characteristics of traditionally produced plum spirits from the examined genotypes were shown. The highest plum spirit yields were obtained from cultivar ‘Mildora’ and hybrid ‘22/17/87’, whereas the lowest yields from cultivars ‘Nada’ and ‘Valjevka’. The lowest contents of methanol were found in plum spirits obtained from hybrid ‘22/17/87’. In both years, high sensory grades (> 18.01 points, gold medals) had plum spirits of cultivar ‘Valjevka’ (18.33 and 18.15) and hybrid ‘22/17/87’ (18.04 and 18.17). Harvest year significantly influenced whether the grade of produced plum spirit would be higher or lower than 18.01 (gold medal ≥ 18.01 > silver medal) in cultivars ‘Mildora’ (17.92 and 18.29) and ‘Čačanska Rodna’ (17.83 and 18.11). Plum spirit obtained from cultivar ‘Nada’, in both years, was graded lower than 18.01 points (17.90 and 17.81, silver medals).
PB  - Čačak : Fruit Research Institute
C3  - Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia
T1  - Suitability of new plum genotypes developed in Čačak for processing into plum spirit
EP  - 45
SP  - 45
ER  - 

@conference{
author = "Popović, Branko and Mitrović, Olga and Glišić, Ivana and Milošević, Nebojša and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan",
year = "2021",
abstract = "Considering the presence of numerous autochthonous cultivars in plum assortment providing high-quality plum spirit, breeding work in Serbia has not included developing cultivars for plum spirit production. With regard to the utilization of fruit, the goals of plum breeding at Fruit Research Institute, Čačak are developing cultivars suitable for fresh consumption, drying and other processing methods. Some of the developed cultivars have also proven to be a very suitable raw material for production of plum spirit, which is particularly important in the years when there is no big demand for plums intended for other ways of processing. The aim of this work was, based on the two-year examinations, to assess suitability of some newly released plum cultivars (‘Mildora’ and ‘Nada’) and hybrid (‘22/17/87’) for processing into plum spirit, in comparison with standard cultivars (‘Čačanska Rodna’ and ‘Valjevka’). Yields, major volatile components (methanol, 6 higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde) and sensory characteristics of traditionally produced plum spirits from the examined genotypes were shown. The highest plum spirit yields were obtained from cultivar ‘Mildora’ and hybrid ‘22/17/87’, whereas the lowest yields from cultivars ‘Nada’ and ‘Valjevka’. The lowest contents of methanol were found in plum spirits obtained from hybrid ‘22/17/87’. In both years, high sensory grades (> 18.01 points, gold medals) had plum spirits of cultivar ‘Valjevka’ (18.33 and 18.15) and hybrid ‘22/17/87’ (18.04 and 18.17). Harvest year significantly influenced whether the grade of produced plum spirit would be higher or lower than 18.01 (gold medal ≥ 18.01 > silver medal) in cultivars ‘Mildora’ (17.92 and 18.29) and ‘Čačanska Rodna’ (17.83 and 18.11). Plum spirit obtained from cultivar ‘Nada’, in both years, was graded lower than 18.01 points (17.90 and 17.81, silver medals).",
publisher = "Čačak : Fruit Research Institute",
journal = "Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia",
title = "Suitability of new plum genotypes developed in Čačak for processing into plum spirit",
pages = "45-45"
}

Popović, B., Mitrović, O., Glišić, I., Milošević, N., Nikićević, N., Tešević, V.,& Urošević, I.. (2021). Suitability of new plum genotypes developed in Čačak for processing into plum spirit. in Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia
Čačak : Fruit Research Institute., 45-45.

Popović B, Mitrović O, Glišić I, Milošević N, Nikićević N, Tešević V, Urošević I. Suitability of new plum genotypes developed in Čačak for processing into plum spirit. in Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia. 2021;:45-45..

Popović, Branko, Mitrović, Olga, Glišić, Ivana, Milošević, Nebojša, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, "Suitability of new plum genotypes developed in Čačak for processing into plum spirit" in Programme and Book of Abstracts : XII International Symposium on Plum and Prune Genetics, Breeding and Pomology, 14-17 September 2021, Zlatibor, Republic of Serbia (2021):45-45.

TY  - CONF
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Glišić, Ivana
AU  - Milošević, Nebojša
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/450
AB  - Considering the presence of numerous autochthonous cultivars in the plum assortment providing high-quality plum spirit, breeding work in Serbia has not included developing plum cultivars for plum spirit production. With regard to the utilization of fruit, the goals of plum breeding at the Fruit Research Institute, Čačak are developing plum cultivars suitable for fresh consumption, drying and other processing methods. Some of the developed cultivars have also proven to be a very suitable raw material for production of plum spirit, which is particularly important in the years when there is no big demand for plums intended for other ways of processing. The aim of this work was, based on the two-year examinations, to assess suitability of some newly released plum cultivars ('Mildora' and 'Nada') and hybrid ('22/17/87') for processing into plum spirit, in comparison with standard cultivars ('Čačanska Rodna', 'Valjevka'). Yields, major volatile components (methanol, 6 higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde) and sensory characteristics of traditionally produced plum spirits from the examined genotypes were shown. The highest plum spirit yields were obtained from cultivar 'Mildora' and hybrid '22/17/87', whereas the lowest yields came from cultivars 'Nada' and 'Valjevka'. The lowest contents of methanol were found in plum spirits obtained from hybrid '22/17/87'. In both years, high sensory grades ( GT 18.01 points, gold medals) had plum spirits of cultivar 'Valjevka' (18.33 and 18.15) and hybrid '22/17/87' (18.04 and 18.17). Harvest year significantly influenced whether the grade of produced plum spirit would be higher or lower than 18.01 (gold medal ≥ 18.01 > silver medal) in cultivars 'Mildora' (17.92 and 18.29) and 'Čačanska Rodna' (17.83 and 18.11). Plum spirit obtained from cultivar 'Nada', in both years, was graded lower than 18.01 points (17.90 and 17.81, silver medals).
PB  - International Society for Horticultural Science
C3  - Acta Horticulturae
T1  - Suitability of new plum genotypes developed in Čačak for processing into plum spirit
EP  - 370
SP  - 363
VL  - 1322
DO  - 10.17660/ActaHortic.2021.1322.50
UR  - conv_1658
ER  - 

@conference{
author = "Popović, Branko and Mitrović, Olga and Glišić, Ivana and Milošević, Nebojša and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan",
year = "2021",
abstract = "Considering the presence of numerous autochthonous cultivars in the plum assortment providing high-quality plum spirit, breeding work in Serbia has not included developing plum cultivars for plum spirit production. With regard to the utilization of fruit, the goals of plum breeding at the Fruit Research Institute, Čačak are developing plum cultivars suitable for fresh consumption, drying and other processing methods. Some of the developed cultivars have also proven to be a very suitable raw material for production of plum spirit, which is particularly important in the years when there is no big demand for plums intended for other ways of processing. The aim of this work was, based on the two-year examinations, to assess suitability of some newly released plum cultivars ('Mildora' and 'Nada') and hybrid ('22/17/87') for processing into plum spirit, in comparison with standard cultivars ('Čačanska Rodna', 'Valjevka'). Yields, major volatile components (methanol, 6 higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde) and sensory characteristics of traditionally produced plum spirits from the examined genotypes were shown. The highest plum spirit yields were obtained from cultivar 'Mildora' and hybrid '22/17/87', whereas the lowest yields came from cultivars 'Nada' and 'Valjevka'. The lowest contents of methanol were found in plum spirits obtained from hybrid '22/17/87'. In both years, high sensory grades ( GT 18.01 points, gold medals) had plum spirits of cultivar 'Valjevka' (18.33 and 18.15) and hybrid '22/17/87' (18.04 and 18.17). Harvest year significantly influenced whether the grade of produced plum spirit would be higher or lower than 18.01 (gold medal ≥ 18.01 > silver medal) in cultivars 'Mildora' (17.92 and 18.29) and 'Čačanska Rodna' (17.83 and 18.11). Plum spirit obtained from cultivar 'Nada', in both years, was graded lower than 18.01 points (17.90 and 17.81, silver medals).",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Suitability of new plum genotypes developed in Čačak for processing into plum spirit",
pages = "370-363",
volume = "1322",
doi = "10.17660/ActaHortic.2021.1322.50",
url = "conv_1658"
}

Popović, B., Mitrović, O., Glišić, I., Milošević, N., Nikićević, N., Tešević, V.,& Urošević, I.. (2021). Suitability of new plum genotypes developed in Čačak for processing into plum spirit. in Acta Horticulturae
International Society for Horticultural Science., 1322, 363-370.
https://doi.org/10.17660/ActaHortic.2021.1322.50
conv_1658

Popović B, Mitrović O, Glišić I, Milošević N, Nikićević N, Tešević V, Urošević I. Suitability of new plum genotypes developed in Čačak for processing into plum spirit. in Acta Horticulturae. 2021;1322:363-370.
doi:10.17660/ActaHortic.2021.1322.50
conv_1658 .

Popović, Branko, Mitrović, Olga, Glišić, Ivana, Milošević, Nebojša, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, "Suitability of new plum genotypes developed in Čačak for processing into plum spirit" in Acta Horticulturae, 1322 (2021):363-370,
https://doi.org/10.17660/ActaHortic.2021.1322.50 .,
conv_1658 .

TY  - CONF
AU  - Urošević, Ivan
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Tešević, Vele
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/676
AB  - This research examined and defined the most suitable form of glass for consuming plum brandy. Three types of spirit glasses were used from Riedel company, which are different in shape and  intended for consumption of stone fruit brandies, cognac and whiskey. These types of glasses were chosen as typical representatives of different forms of glasses from which spirits are consumed. Sensory evaluation of 51 samples from five most commonly used plum varieties in Serbia, Čačanska Rodna (12 samples), Čačanska Lepotica (5 samples), Crvena Ranka (11 samples), Požegača (9 samples) and Stanley (14 samples) was performed. Special attention is dedicated to odor as an important parameter of quality, so the odor of each analyzed plum brandy was evaluated using all three glasses. After analyzing all the results, it was determined that the most suitable glass for consuming plum brandy is a tulip-shaped glass for Cognac VSOP.
PB  - Belgrade : Balkans Scientific Center of the Russian Academy of Natural Sciences
C3  - Proceedings : 3rd International Symposium: Modern Trends in Agricultural Production Rural Development and Environmental Protection, Vrnjacka Banja, Serbia, July, 01-03. 2021.
T1  - Defining the most suitable model of glass for consuming plum brandy
EP  - 294
SP  - 284
ER  - 

@conference{
author = "Urošević, Ivan and Popović, Branko and Nikićević, Ninoslav and Stanković, Ljubiša and Tešević, Vele",
year = "2021",
abstract = "This research examined and defined the most suitable form of glass for consuming plum brandy. Three types of spirit glasses were used from Riedel company, which are different in shape and  intended for consumption of stone fruit brandies, cognac and whiskey. These types of glasses were chosen as typical representatives of different forms of glasses from which spirits are consumed. Sensory evaluation of 51 samples from five most commonly used plum varieties in Serbia, Čačanska Rodna (12 samples), Čačanska Lepotica (5 samples), Crvena Ranka (11 samples), Požegača (9 samples) and Stanley (14 samples) was performed. Special attention is dedicated to odor as an important parameter of quality, so the odor of each analyzed plum brandy was evaluated using all three glasses. After analyzing all the results, it was determined that the most suitable glass for consuming plum brandy is a tulip-shaped glass for Cognac VSOP.",
publisher = "Belgrade : Balkans Scientific Center of the Russian Academy of Natural Sciences",
journal = "Proceedings : 3rd International Symposium: Modern Trends in Agricultural Production Rural Development and Environmental Protection, Vrnjacka Banja, Serbia, July, 01-03. 2021.",
title = "Defining the most suitable model of glass for consuming plum brandy",
pages = "294-284"
}

Urošević, I., Popović, B., Nikićević, N., Stanković, L.,& Tešević, V.. (2021). Defining the most suitable model of glass for consuming plum brandy. in Proceedings : 3rd International Symposium: Modern Trends in Agricultural Production Rural Development and Environmental Protection, Vrnjacka Banja, Serbia, July, 01-03. 2021.
Belgrade : Balkans Scientific Center of the Russian Academy of Natural Sciences., 284-294.

Urošević I, Popović B, Nikićević N, Stanković L, Tešević V. Defining the most suitable model of glass for consuming plum brandy. in Proceedings : 3rd International Symposium: Modern Trends in Agricultural Production Rural Development and Environmental Protection, Vrnjacka Banja, Serbia, July, 01-03. 2021.. 2021;:284-294..

Urošević, Ivan, Popović, Branko, Nikićević, Ninoslav, Stanković, Ljubiša, Tešević, Vele, "Defining the most suitable model of glass for consuming plum brandy" in Proceedings : 3rd International Symposium: Modern Trends in Agricultural Production Rural Development and Environmental Protection, Vrnjacka Banja, Serbia, July, 01-03. 2021. (2021):284-294.

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Cerović, Radosav
AU  - Leposavić, Aleksandar
AU  - Mitrović, Olga
AU  - Nedović, Viktor
AU  - Tešević, Vele
PY  - 2021
UR  - https://refri.institut-cacak.org/handle/123456789/674
AB  - Serbia is the world's leading producer of raspberries which are mainly exported as frozen fruits. Changes in the world market’s demands resulted in new ways of use and processing of raspberries. As a consequence of these new trends, the production of raspberry spirit drinks has become more important. The quality of raspberry spirit drinks depends on the raw material (variety) and the processing way. Due to the specific and delicate aroma, raspberries are a very interesting raw material for the production of spirit drink obtained by maceration of unfermented berries (Geist). According to the EU Regulation, Raspberry Geist is obtained exclusively by maceration of unfermented fruits and distillation. Therefore, it does not contain volatiles formed during fermentation, but exclusively those originating from the fruits, and to a lesser extent those formed during distillation. By analysis of three monovarietal Raspberry Geists, produced from three raspberry varieties (Willamette, Meeker, Tulameen), 133 volatile compounds classified into 12 classes were identified and quantified. The highest concentrations had ingredients originating from fruits (C13-norisoprenoids, aldehydes, terpenes, ketones, lactones). Among them, α-ionone and β-ionone had the highest concentration in all varietal Geists. Varietal Geists of Willamette and Meeker contained more α-ionone than the Geist of Tulameen. The opposite trend was found in terms of the content of β-ionone. The Willamette Geist had the highest concentrations of nonanal, decanal, α-terpineol, 2-heptanone, and 2 lactones (δ-decalactone and γ-dodecalactone). Tulameen Geist had the highest shares of 2 sesquiterpens (β-caryophyllene and α-caryophyllene) in total aromatic substances. Various aromatic profiles of varietal Geists affected the existence of fine differences in sensory characteristics of the products. All varietal Geists had a characteristic raspberry flavor. However, Geist of Willamette had an extra creamy note, Geist of Meeker had piney, terpenic character, while Geist of Tulameen was very fruity and most resembled raspberries.
PB  - Belgrade : University of Belgrade
C3  - Book of Abstracts : Unifood Conference, 24-25 September 2021, Belgrade, Republic of Serbia
T1  - Influence of raspberry variety on the aromatic profile of raspberry Geist
EP  - 141
SP  - 141
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Cerović, Radosav and Leposavić, Aleksandar and Mitrović, Olga and Nedović, Viktor and Tešević, Vele",
year = "2021",
abstract = "Serbia is the world's leading producer of raspberries which are mainly exported as frozen fruits. Changes in the world market’s demands resulted in new ways of use and processing of raspberries. As a consequence of these new trends, the production of raspberry spirit drinks has become more important. The quality of raspberry spirit drinks depends on the raw material (variety) and the processing way. Due to the specific and delicate aroma, raspberries are a very interesting raw material for the production of spirit drink obtained by maceration of unfermented berries (Geist). According to the EU Regulation, Raspberry Geist is obtained exclusively by maceration of unfermented fruits and distillation. Therefore, it does not contain volatiles formed during fermentation, but exclusively those originating from the fruits, and to a lesser extent those formed during distillation. By analysis of three monovarietal Raspberry Geists, produced from three raspberry varieties (Willamette, Meeker, Tulameen), 133 volatile compounds classified into 12 classes were identified and quantified. The highest concentrations had ingredients originating from fruits (C13-norisoprenoids, aldehydes, terpenes, ketones, lactones). Among them, α-ionone and β-ionone had the highest concentration in all varietal Geists. Varietal Geists of Willamette and Meeker contained more α-ionone than the Geist of Tulameen. The opposite trend was found in terms of the content of β-ionone. The Willamette Geist had the highest concentrations of nonanal, decanal, α-terpineol, 2-heptanone, and 2 lactones (δ-decalactone and γ-dodecalactone). Tulameen Geist had the highest shares of 2 sesquiterpens (β-caryophyllene and α-caryophyllene) in total aromatic substances. Various aromatic profiles of varietal Geists affected the existence of fine differences in sensory characteristics of the products. All varietal Geists had a characteristic raspberry flavor. However, Geist of Willamette had an extra creamy note, Geist of Meeker had piney, terpenic character, while Geist of Tulameen was very fruity and most resembled raspberries.",
publisher = "Belgrade : University of Belgrade",
journal = "Book of Abstracts : Unifood Conference, 24-25 September 2021, Belgrade, Republic of Serbia",
title = "Influence of raspberry variety on the aromatic profile of raspberry Geist",
pages = "141-141"
}

Popović, B., Nikićević, N., Cerović, R., Leposavić, A., Mitrović, O., Nedović, V.,& Tešević, V.. (2021). Influence of raspberry variety on the aromatic profile of raspberry Geist. in Book of Abstracts : Unifood Conference, 24-25 September 2021, Belgrade, Republic of Serbia
Belgrade : University of Belgrade., 141-141.

Popović B, Nikićević N, Cerović R, Leposavić A, Mitrović O, Nedović V, Tešević V. Influence of raspberry variety on the aromatic profile of raspberry Geist. in Book of Abstracts : Unifood Conference, 24-25 September 2021, Belgrade, Republic of Serbia. 2021;:141-141..

Popović, Branko, Nikićević, Ninoslav, Cerović, Radosav, Leposavić, Aleksandar, Mitrović, Olga, Nedović, Viktor, Tešević, Vele, "Influence of raspberry variety on the aromatic profile of raspberry Geist" in Book of Abstracts : Unifood Conference, 24-25 September 2021, Belgrade, Republic of Serbia (2021):141-141.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Miletić, Nemanja
AU  - Milošević, Nebojša
PY  - 2020
UR  - https://refri.institut-cacak.org/handle/123456789/677
AB  - During the five year period, technological characteristics of fully ripen fruits of ‘Čačanska Rodna’, ‘Stanley’ and ‘Požegača’ grown in the same locality were comparatively studied, as well as the chemical composition and sensory characteristics of plum spirits obtained by their processing. The plums were processed traditionally, which included fruit crushing (without stone removing), spontaneous fermentation of the mash and double distillation in alembic. All examined characteristics of fruits and monovarietal plum spirits varied significantly depending on the year of the harvest, and their ranges of variation during the five-year period were shown accordingly. The possibilities of using cultivar ‘Čačanska Rodna’ for production of plum spirit according to the traditional procedure in comparison with the parent cultivars have been considered.
AB  - Prikazani su rezultati petogodišnjih ispitivanja tehnoloških karakteristika potpuno zrelih plodova sorte Čačanska rodna i njenih roditelja (Stanley i Požegača), kao i hemijski sastav i senzorne karakteristike dobijenih sortnih šljivovica. Šljive su prerađene na tradicionalan način (muljanje plodova bez odvajanja koštica, spontana fermentacija i dvostruka destilacija). Za ispitivane osobine plodova, kljuka i šljivovica, u toku petogodišnjeg perioda, prikazane su minimalne i maksimalne vrednosti, medijana, srednja vrednost i standardna devijacija. Datum dostizanja pune zrelosti plodova razlikovao se, zavisno od godine berbe, i do 18 dana (Čačanska rodna), 24 dana (Stanley) i 23 dana (Požegača). Za proizvodnju rakije na tradicionalan način pogodnije su sorte Čačanska rodna i Požegača, koje su imale manji udeo koštice u plodu (3,72‒4,78%), nego sorta Stanley koja se odlikuje velikim udelom koštice (4,97‒5,83%). Plodovi sorte Čačanska rodna sadržali su najviše ukupnih šećera (prosek 14,28%), što ih čini dobrom sirovinom za dobijanje visokih prinosa rakije. Plodovi sve tri sorte imali su pH vrednost veću od pH 3,0. Sorte Čačanska rodna i Stanley sadržale su manje ukupnih pektinskih materija i pojedinih frakcija pektina nego Požegača, koja zbog toga može da da rakiju sa potencijalno najvećim sadržajem metanola. Godina berbe je najizraženije uticala na variranje  sadržaja ukupnih kiselina (oko 1,5 puta) i ukupnih pektinskih materija (1,4‒1,8 puta) u plodovima sve tri sorte. Prosečna dužina alkoholne fermentacije iznosila je 12 dana (Čačanska rodna), 10 dana (Stanley) i 14 dana (Požegača). Sve šljivovice su zadovoljavale zahteve zakonske regulative. Na sadržaje analiziranih komponenata monosortnih šljivovica značajno je uticala godina proizvodnje. Sadržaj metanola se razlikovao, u zavisnosti od godine berbe 1,5 (Čačanska rodna i Požegača) ‒ 2 puta (Stanley), sadržaj HCN 5,5 (Stanley) ‒ 8,5 puta (Požegača), benzaldehida oko 2,5 (Požegača) ‒ 5,5 puta (Stanley), furfurala čak za 2,5 (Požegača) ‒ 213 puta (Stanley), viših alkohola za 1,5 (Čačanska rodna) ‒ 2 puta (Stanley), estara za oko 2 (Čačanska rodna) ‒ 3 puta (Stanley i PO), kiselina 2 (Čačanska rodna) ‒ 6 puta (Požegača) i aldehida 2,5 (Čačanska rodna) ‒ 6 puta (Požegača). Šljivovice sorte Čačanska rodna i Stanley sadržale su slične prosečne sadržaje metanola, dok je šljivovica od sorte Požegača sadržala nešto više ovog nepoželjnog sastojka. Prosečan sadržaj HCN u šljivovicama bio je u korelaciji sa udelom koštice u plodu. Koncentracije benzaldehida u rakijama bile su znatno niže od 100 mg/l a.a., što je granica iznad koje on negativno utiče na aromu rakije. Šljivovica sorte Čačanska rodna sadržala je najviše furfurala. Analiza viših alkohola spektrofotometrijskim metodom pokazala je da sorta ne utiče na pojavu razlika u sadržaju ovih komponenata u šljivovicama. Prosečni sadržaji ukupnih kiselina, ukupnih estara i ukupnih aldehida bili su najmanji u šljivovici sorte Čačanska rodna, a najveći u šljivovici sorte Požegača. Prosečne senzorne ocene sortnih rakija za petogodišnji period pokazuju da je najbolji senzorni kvalitet šljivovica sorte Požegača (prosečna ocena 17,84), a za njom slede sorte Čačanska rodna (prosečna ocena 17,52) i Stanley (prosečna ocena 17,22). Na osnovu senzornih ocena šljivovica proizvedenih na tradicionalan način, Požegača se može smatrati sortom za proizvodnju šljivovice vrhunskog kvaliteta, Stanley za sortu od koje se dobija rakija slabijeg, prosečnog kvaliteta, a Čačanska rodna sortom za dobijanje kvalitetne rakije, mada se, u zavisnosti od godine berbe, mogu javiti i izuzeci.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - ‘Čačanska Rodna’ ‒ plum cultivar for spirit production
T1  - Čačanska rodna ‒ sorta šljive za proizvodnju rakije
EP  - 24
IS  - 207-208
SP  - 15
VL  - 54
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Miletić, Nemanja and Milošević, Nebojša",
year = "2020",
abstract = "During the five year period, technological characteristics of fully ripen fruits of ‘Čačanska Rodna’, ‘Stanley’ and ‘Požegača’ grown in the same locality were comparatively studied, as well as the chemical composition and sensory characteristics of plum spirits obtained by their processing. The plums were processed traditionally, which included fruit crushing (without stone removing), spontaneous fermentation of the mash and double distillation in alembic. All examined characteristics of fruits and monovarietal plum spirits varied significantly depending on the year of the harvest, and their ranges of variation during the five-year period were shown accordingly. The possibilities of using cultivar ‘Čačanska Rodna’ for production of plum spirit according to the traditional procedure in comparison with the parent cultivars have been considered., Prikazani su rezultati petogodišnjih ispitivanja tehnoloških karakteristika potpuno zrelih plodova sorte Čačanska rodna i njenih roditelja (Stanley i Požegača), kao i hemijski sastav i senzorne karakteristike dobijenih sortnih šljivovica. Šljive su prerađene na tradicionalan način (muljanje plodova bez odvajanja koštica, spontana fermentacija i dvostruka destilacija). Za ispitivane osobine plodova, kljuka i šljivovica, u toku petogodišnjeg perioda, prikazane su minimalne i maksimalne vrednosti, medijana, srednja vrednost i standardna devijacija. Datum dostizanja pune zrelosti plodova razlikovao se, zavisno od godine berbe, i do 18 dana (Čačanska rodna), 24 dana (Stanley) i 23 dana (Požegača). Za proizvodnju rakije na tradicionalan način pogodnije su sorte Čačanska rodna i Požegača, koje su imale manji udeo koštice u plodu (3,72‒4,78%), nego sorta Stanley koja se odlikuje velikim udelom koštice (4,97‒5,83%). Plodovi sorte Čačanska rodna sadržali su najviše ukupnih šećera (prosek 14,28%), što ih čini dobrom sirovinom za dobijanje visokih prinosa rakije. Plodovi sve tri sorte imali su pH vrednost veću od pH 3,0. Sorte Čačanska rodna i Stanley sadržale su manje ukupnih pektinskih materija i pojedinih frakcija pektina nego Požegača, koja zbog toga može da da rakiju sa potencijalno najvećim sadržajem metanola. Godina berbe je najizraženije uticala na variranje  sadržaja ukupnih kiselina (oko 1,5 puta) i ukupnih pektinskih materija (1,4‒1,8 puta) u plodovima sve tri sorte. Prosečna dužina alkoholne fermentacije iznosila je 12 dana (Čačanska rodna), 10 dana (Stanley) i 14 dana (Požegača). Sve šljivovice su zadovoljavale zahteve zakonske regulative. Na sadržaje analiziranih komponenata monosortnih šljivovica značajno je uticala godina proizvodnje. Sadržaj metanola se razlikovao, u zavisnosti od godine berbe 1,5 (Čačanska rodna i Požegača) ‒ 2 puta (Stanley), sadržaj HCN 5,5 (Stanley) ‒ 8,5 puta (Požegača), benzaldehida oko 2,5 (Požegača) ‒ 5,5 puta (Stanley), furfurala čak za 2,5 (Požegača) ‒ 213 puta (Stanley), viših alkohola za 1,5 (Čačanska rodna) ‒ 2 puta (Stanley), estara za oko 2 (Čačanska rodna) ‒ 3 puta (Stanley i PO), kiselina 2 (Čačanska rodna) ‒ 6 puta (Požegača) i aldehida 2,5 (Čačanska rodna) ‒ 6 puta (Požegača). Šljivovice sorte Čačanska rodna i Stanley sadržale su slične prosečne sadržaje metanola, dok je šljivovica od sorte Požegača sadržala nešto više ovog nepoželjnog sastojka. Prosečan sadržaj HCN u šljivovicama bio je u korelaciji sa udelom koštice u plodu. Koncentracije benzaldehida u rakijama bile su znatno niže od 100 mg/l a.a., što je granica iznad koje on negativno utiče na aromu rakije. Šljivovica sorte Čačanska rodna sadržala je najviše furfurala. Analiza viših alkohola spektrofotometrijskim metodom pokazala je da sorta ne utiče na pojavu razlika u sadržaju ovih komponenata u šljivovicama. Prosečni sadržaji ukupnih kiselina, ukupnih estara i ukupnih aldehida bili su najmanji u šljivovici sorte Čačanska rodna, a najveći u šljivovici sorte Požegača. Prosečne senzorne ocene sortnih rakija za petogodišnji period pokazuju da je najbolji senzorni kvalitet šljivovica sorte Požegača (prosečna ocena 17,84), a za njom slede sorte Čačanska rodna (prosečna ocena 17,52) i Stanley (prosečna ocena 17,22). Na osnovu senzornih ocena šljivovica proizvedenih na tradicionalan način, Požegača se može smatrati sortom za proizvodnju šljivovice vrhunskog kvaliteta, Stanley za sortu od koje se dobija rakija slabijeg, prosečnog kvaliteta, a Čačanska rodna sortom za dobijanje kvalitetne rakije, mada se, u zavisnosti od godine berbe, mogu javiti i izuzeci.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "‘Čačanska Rodna’ ‒ plum cultivar for spirit production, Čačanska rodna ‒ sorta šljive za proizvodnju rakije",
pages = "24-15",
number = "207-208",
volume = "54"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O., Miletić, N.,& Milošević, N.. (2020). ‘Čačanska Rodna’ ‒ plum cultivar for spirit production. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 54(207-208), 15-24.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Miletić N, Milošević N. ‘Čačanska Rodna’ ‒ plum cultivar for spirit production. in Voćarstvo. 2020;54(207-208):15-24..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Miletić, Nemanja, Milošević, Nebojša, "‘Čačanska Rodna’ ‒ plum cultivar for spirit production" in Voćarstvo, 54, no. 207-208 (2020):15-24.

TY  - JOUR
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Leposavić, Aleksandar
AU  - Paunović, Svetlana A.
AU  - Jevremović, Darko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2019
UR  - https://refri.institut-cacak.org/handle/123456789/410
AB  - During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars - Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenyl-ethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars
EP  - 1390
IS  - 12
SP  - 1381
VL  - 84
DO  - 10.2298/JSC190307061P
UR  - conv_1598
ER  - 

@article{
author = "Popović, Branko and Mitrović, Olga and Leposavić, Aleksandar and Paunović, Svetlana A. and Jevremović, Darko and Nikićević, Ninoslav and Tešević, Vele",
year = "2019",
abstract = "During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars - Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenyl-ethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars",
pages = "1390-1381",
number = "12",
volume = "84",
doi = "10.2298/JSC190307061P",
url = "conv_1598"
}

Popović, B., Mitrović, O., Leposavić, A., Paunović, S. A., Jevremović, D., Nikićević, N.,& Tešević, V.. (2019). Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 84(12), 1381-1390.
https://doi.org/10.2298/JSC190307061P
conv_1598

Popović B, Mitrović O, Leposavić A, Paunović SA, Jevremović D, Nikićević N, Tešević V. Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars. in Journal of the Serbian Chemical Society. 2019;84(12):1381-1390.
doi:10.2298/JSC190307061P
conv_1598 .

Popović, Branko, Mitrović, Olga, Leposavić, Aleksandar, Paunović, Svetlana A., Jevremović, Darko, Nikićević, Ninoslav, Tešević, Vele, "Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars" in Journal of the Serbian Chemical Society, 84, no. 12 (2019):1381-1390,
https://doi.org/10.2298/JSC190307061P .,
conv_1598 .

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Milošević, Nebojša
AU  - Lukić, Milan
PY  - 2019
UR  - https://refri.institut-cacak.org/handle/123456789/392
AB  - Certain plum cultivars are characterised by early development of blue skin colour, making it difficult to determine the right time to pick the fruits for the intended purpose of their use. This paper examines various maturity indices for fruits of the 'Čačanska lepotica' cultivar (firmness of fruit, fruit mass, stone ratio, soluble solids content, total sugars, and total acids content, pH value, value of individual pectin fractions, content of aromatic fruit components, as well as ratios between certain tested parameters) and their suitability as indicators of maturity level in fruits intended for the production of brandy. The fruits ripened on the tree and their picking for the intended brandy production was performed at four different degrees of ripeness, with the final harvest cycle being performed concurrently with the traditional harvest time for brandy plums (when fruits are fully ripe and slightly over-ripe). The same method of brandy processing was used with fruits from all four harvesting cycles. Brandies obtained in this manner were analysed for the contents of the most important volatile components (methanol, higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde, and HCN). It was established that all of the produced brandies, regardless of the level of ripeness of plum fruits used in their production, fulfil the legal requirements regarding the levels of methanol, HCN, and total volatile components. Brandies produced using fruits of second and third level of maturity were granted higher sensory markings than fruits produced from the most mature plum fruits (fourth level of maturity), which are traditionally used in brandy production.
PB  - International Society for Horticultural Science
C3  - Acta Horticulturae
T1  - Plum fruits maturity indices and quality of plum brandy
EP  - 281
SP  - 275
VL  - 1260
DO  - 10.17660/ActaHortic.2019.1260.42
UR  - conv_1680
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Milošević, Nebojša and Lukić, Milan",
year = "2019",
abstract = "Certain plum cultivars are characterised by early development of blue skin colour, making it difficult to determine the right time to pick the fruits for the intended purpose of their use. This paper examines various maturity indices for fruits of the 'Čačanska lepotica' cultivar (firmness of fruit, fruit mass, stone ratio, soluble solids content, total sugars, and total acids content, pH value, value of individual pectin fractions, content of aromatic fruit components, as well as ratios between certain tested parameters) and their suitability as indicators of maturity level in fruits intended for the production of brandy. The fruits ripened on the tree and their picking for the intended brandy production was performed at four different degrees of ripeness, with the final harvest cycle being performed concurrently with the traditional harvest time for brandy plums (when fruits are fully ripe and slightly over-ripe). The same method of brandy processing was used with fruits from all four harvesting cycles. Brandies obtained in this manner were analysed for the contents of the most important volatile components (methanol, higher alcohols, ethyl acetate, acetaldehyde, benzaldehyde, and HCN). It was established that all of the produced brandies, regardless of the level of ripeness of plum fruits used in their production, fulfil the legal requirements regarding the levels of methanol, HCN, and total volatile components. Brandies produced using fruits of second and third level of maturity were granted higher sensory markings than fruits produced from the most mature plum fruits (fourth level of maturity), which are traditionally used in brandy production.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Plum fruits maturity indices and quality of plum brandy",
pages = "281-275",
volume = "1260",
doi = "10.17660/ActaHortic.2019.1260.42",
url = "conv_1680"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M., Milošević, N.,& Lukić, M.. (2019). Plum fruits maturity indices and quality of plum brandy. in Acta Horticulturae
International Society for Horticultural Science., 1260, 275-281.
https://doi.org/10.17660/ActaHortic.2019.1260.42
conv_1680

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Milošević N, Lukić M. Plum fruits maturity indices and quality of plum brandy. in Acta Horticulturae. 2019;1260:275-281.
doi:10.17660/ActaHortic.2019.1260.42
conv_1680 .

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Milošević, Nebojša, Lukić, Milan, "Plum fruits maturity indices and quality of plum brandy" in Acta Horticulturae, 1260 (2019):275-281,
https://doi.org/10.17660/ActaHortic.2019.1260.42 .,
conv_1680 .

TY  - JOUR
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Leposavić, Aleksandar
AU  - Paunović, Svetlana A.
AU  - Jevremović, Darko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2019
UR  - https://refri.institut-cacak.org/handle/123456789/583
AB  - During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Čačanska Rodna and its parent cultivars – Stanley and Požegača were carried out. The plum spirits obtained from Čačanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Čačanska Rodna cultivar were lower than the contents in the spirits from Požegača and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Požegača (17.88), whereas in processing without stones, the best was Čačanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.
AB  - Тоkоm dvоgоdišnjih ispitivаnjа, аnаlizirаni su sаdržајi 24 vаžniје ispаrlјivе kоmpоnеntе i sеnzоrnе kаrаktеristikе šlјivоvicа prоizvеdеnih оd spоntаnо fеrmеntisаnih klјukоvа šlјivе sа kоšticаmа ili bеz njih sоrtе čаčаnskа rоdnа i njеnih rоditеlјskih sоrаtа – stеnlеја i pоžеgаčе. Sоrtа šlјivе znаčајnо utičе nа hеmiјski sаstаv šlјivоvicа. Šlјivоvicе dоbiјеnе оd sоrtе čаčаnskа rоdnа sаdržаlе su mаnjе mеtаnоlа, 1-hеksаnоlа, еtilаcеtаtа i аcеtаldеhidа, а višе 3-mеtil-1-butаnоlа i 2-fеnilеtаnоlа nеgо šlјivоvicе prоizvеdеnе оd rоditеlјskih sоrаtа. Sаdržајi 1-prоpаnоlа, 1-butаnоlа i hеksаnskе kisеlinе u rаkiјаmа оd sоrtе čаčаnskа rоdnа bili su niži оd sаdržаја u šlјivоvicаmа оd sоrtе pоžеgаčа, а viši nеgо u šlјivоvicаmа dоbiјеnim оd sоrtе stеnlеј. Pоrеd sоrtе, nа sеnzоrni kvаlitеt šlјivоvicа је znаčајnо uticаlо i prisustvо kоšticа u klјuku tоkоm prеrаdе šlјivа u rаkiјu. Pri prеrаdi šlјivа sа kоšticаmа, nајbоlје је оcеnjеnа šlјivоvicа sоrtе pоžеgаčа (17,88), dоk је pri prеrаdi bеz kоšticа nајvišu оcеnu dоbilа šlјivоvicа sоrtе čаčаnskа rоdnа (17,78). Šlјivоvicе sоrtе stеnlеј dоbilе su nајnižе sеnzоrnе оcеnе, bеz оbzirа nа nаčin prеrаdе. Nа оsnоvu dоbiјеnih rеzultаtа mоžе sе zаklјučiti dа је sоrtа čačanska rodna pogodnа sirovinа za proizvodnju kvalitetne rakije šlјivovice.
PB  - Beograd : Srpsko hemijsko društvo
T2  - Journal of Serbian Chemical Society
T1  - Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars
T1  - Hеmiјskа i sеnzоrnа kаrаktеrizаciја šlјivоvicа dоbiјеnih оd sоrtе Čаčаnskа rоdnа i njеnih rоditеlјskih sоrаtа
EP  - 1390
IS  - 12
SP  - 1381
VL  - 84
ER  - 

@article{
author = "Popović, Branko and Mitrović, Olga and Leposavić, Aleksandar and Paunović, Svetlana A. and Jevremović, Darko and Nikićević, Ninoslav and Tešević, Vele",
year = "2019",
abstract = "During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Čačanska Rodna and its parent cultivars – Stanley and Požegača were carried out. The plum spirits obtained from Čačanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Čačanska Rodna cultivar were lower than the contents in the spirits from Požegača and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Požegača (17.88), whereas in processing without stones, the best was Čačanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method., Тоkоm dvоgоdišnjih ispitivаnjа, аnаlizirаni su sаdržајi 24 vаžniје ispаrlјivе kоmpоnеntе i sеnzоrnе kаrаktеristikе šlјivоvicа prоizvеdеnih оd spоntаnо fеrmеntisаnih klјukоvа šlјivе sа kоšticаmа ili bеz njih sоrtе čаčаnskа rоdnа i njеnih rоditеlјskih sоrаtа – stеnlеја i pоžеgаčе. Sоrtа šlјivе znаčајnо utičе nа hеmiјski sаstаv šlјivоvicа. Šlјivоvicе dоbiјеnе оd sоrtе čаčаnskа rоdnа sаdržаlе su mаnjе mеtаnоlа, 1-hеksаnоlа, еtilаcеtаtа i аcеtаldеhidа, а višе 3-mеtil-1-butаnоlа i 2-fеnilеtаnоlа nеgо šlјivоvicе prоizvеdеnе оd rоditеlјskih sоrаtа. Sаdržајi 1-prоpаnоlа, 1-butаnоlа i hеksаnskе kisеlinе u rаkiјаmа оd sоrtе čаčаnskа rоdnа bili su niži оd sаdržаја u šlјivоvicаmа оd sоrtе pоžеgаčа, а viši nеgо u šlјivоvicаmа dоbiјеnim оd sоrtе stеnlеј. Pоrеd sоrtе, nа sеnzоrni kvаlitеt šlјivоvicа је znаčајnо uticаlо i prisustvо kоšticа u klјuku tоkоm prеrаdе šlјivа u rаkiјu. Pri prеrаdi šlјivа sа kоšticаmа, nајbоlје је оcеnjеnа šlјivоvicа sоrtе pоžеgаčа (17,88), dоk је pri prеrаdi bеz kоšticа nајvišu оcеnu dоbilа šlјivоvicа sоrtе čаčаnskа rоdnа (17,78). Šlјivоvicе sоrtе stеnlеј dоbilе su nајnižе sеnzоrnе оcеnе, bеz оbzirа nа nаčin prеrаdе. Nа оsnоvu dоbiјеnih rеzultаtа mоžе sе zаklјučiti dа је sоrtа čačanska rodna pogodnа sirovinа za proizvodnju kvalitetne rakije šlјivovice.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "Journal of Serbian Chemical Society",
title = "Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars, Hеmiјskа i sеnzоrnа kаrаktеrizаciја šlјivоvicа dоbiјеnih оd sоrtе Čаčаnskа rоdnа i njеnih rоditеlјskih sоrаtа",
pages = "1390-1381",
number = "12",
volume = "84"
}

Popović, B., Mitrović, O., Leposavić, A., Paunović, S. A., Jevremović, D., Nikićević, N.,& Tešević, V.. (2019). Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars. in Journal of Serbian Chemical Society
Beograd : Srpsko hemijsko društvo., 84(12), 1381-1390.

Popović B, Mitrović O, Leposavić A, Paunović SA, Jevremović D, Nikićević N, Tešević V. Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars. in Journal of Serbian Chemical Society. 2019;84(12):1381-1390..

Popović, Branko, Mitrović, Olga, Leposavić, Aleksandar, Paunović, Svetlana A., Jevremović, Darko, Nikićević, Ninoslav, Tešević, Vele, "Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars" in Journal of Serbian Chemical Society, 84, no. 12 (2019):1381-1390.

TY  - JOUR
AU  - Ljekocević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - https://refri.institut-cacak.org/handle/123456789/405
AB  - Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
EP  - 151
IS  - 2
SP  - 141
VL  - 84
DO  - 10.2298/JSC180710096L
UR  - conv_1589
ER  - 

@article{
author = "Ljekocević, Marko and Jadranin, Milka and Stanković, Jovana and Popović, Branko and Nikićević, Ninoslav and Petrović, Aleksandar and Tešević, Vele",
year = "2019",
abstract = "Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars",
pages = "151-141",
number = "2",
volume = "84",
doi = "10.2298/JSC180710096L",
url = "conv_1589"
}

Ljekocević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L
conv_1589

Ljekocević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society. 2019;84(2):141-151.
doi:10.2298/JSC180710096L
conv_1589 .

Ljekocević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in Journal of the Serbian Chemical Society, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L .,
conv_1589 .

TY  - BOOK
AU  - Nikićević, Ninoslav
AU  - Spaho, Nermina
AU  - Đukić-Ratković, Davorka
AU  - Popović, Branko
AU  - Urošević, Ivan
PY  - 2018
UR  - https://refri.institut-cacak.org/handle/123456789/690
PB  - Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet
T1  - Proizvodnja voćnih rakija vrhunskog kvaliteta. Drugo dopunjeno izdanje.
EP  - 480
SP  - 1
ER  - 

@book{
author = "Nikićević, Ninoslav and Spaho, Nermina and Đukić-Ratković, Davorka and Popović, Branko and Urošević, Ivan",
year = "2018",
publisher = "Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet",
title = "Proizvodnja voćnih rakija vrhunskog kvaliteta. Drugo dopunjeno izdanje.",
pages = "480-1"
}

Nikićević, N., Spaho, N., Đukić-Ratković, D., Popović, B.,& Urošević, I.. (2018). Proizvodnja voćnih rakija vrhunskog kvaliteta. Drugo dopunjeno izdanje.. 
Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet., 1-480.

Nikićević N, Spaho N, Đukić-Ratković D, Popović B, Urošević I. Proizvodnja voćnih rakija vrhunskog kvaliteta. Drugo dopunjeno izdanje.. 2018;:1-480..

Nikićević, Ninoslav, Spaho, Nermina, Đukić-Ratković, Davorka, Popović, Branko, Urošević, Ivan, "Proizvodnja voćnih rakija vrhunskog kvaliteta. Drugo dopunjeno izdanje." (2018):1-480.

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
PY  - 2017
UR  - https://refri.institut-cacak.org/handle/123456789/680
AB  - Воће се користи као сировина за производњу различитих категорија јаких алкохолних пића. У најбројнију и најзначајнију спадају воћне ракије. Оне се добијају искључиво алкохолном ферментацијом и дестилацијом плодова или сокова воћа. Производња, географскa ознакa, квалитет, опис, представљање и декларисање и промет јаких алкохолних пића у Србији уређени су од 2015. године Законом о јаким алкохолним пићима, који је, изузев у сегментима производње и промета, усаглашен са законском регулативом ЕУ из 2008. године. Због постојања вековне традиције производње воћних ракија у домаћинствима Србије, наш Закон нуди специфична решења која се односе на производњу и стављање у промет ове групе пића. Искључиво правна лица и предузетници који испуњавају услове да се баве овом делатношћу, и који су уписани у Регистар произвођача јаких алкохолних пића, могу да производе и стављају у промет ракије за непосредну потрошњу (искључиво у оригиналној амбалажи). У 2016. години у Регистар је било уписано 369 произвођача, чији су капацитети од неколико хиљада до неколико стотина хиљада литара годишње (мали је број произвођача који имају производњу већу од милион литара годишње – то је неколико специјализованих подрума, некада у друштвеној својини, који су преживели транзицију). Физичко лице (регистровано пољопривредно газдинство) може да производи и ставља у промет искључиво ракије у ринфузу (најчешће је то шљивовица), односно да их продаје правним лицима или предузетницима ради даље дораде. На овај начин значајан део производње је уведен у легалне токове, па држава може да убира новац од акциза и пореза, а на тржиште се стављају ракије које су прошле одговарајућу контролу квалитета. За разлику од многих европских земаља, Закон у Србији не ограничава производњу ракија код физичких лица за сопствену потрошњу (за које се не плаћа акциза), али не дозвољава њихово стављање у промет. На овај начин произвођачи воћа могу да искористе тржишне вишкове воћа и конзумирају сопствене ракије. Проблем се, међутим, јавља када појединци из ове групе произвођача почну, мимо закона, да стављају своје ракије у промет, улазећи у сиву зону, чиме се држава оштећује за акцизу и порезе, а потрошачи конзумирају ракије веома неуједначеног, а често и неодговарајућег квалитета.  
На светском тржишту је у опадању тренд конзумирања јефтиних ракија, просечног  и исподпросечног квалитета. Потрошачима су данас све интересантније висококвалитетне ракије, са израженим сортним и регионалним карактеристикама, које постижу високе цене и сматрају се луксузним производима. Чини се да се до скоро ова чињеница занемаривала у Србији, па се често, на научним и стручним скуповима, као и у медијима, могло чути да се неко воће, због тржишних вишкова мора „нажалост прерадити у ракију“. Оваква негативна „промоција“ није допринела унапређењу ове производње, о чему говори и чињеница да је Србија извезла свих алкохолних пића у вредности од само 129 милиона долара (у 2013. години), док је нпр. извоз француског коњака око 2,5 милијарди евра годишње, а виски спада у пети извозни продукт Велике Британије.
За добијање воћних ракија врхунског квалитета пресудан утицај имају сорта и квалитет воћа и технолошки поступак производње ракије. 
Сортимент воћа за производњу воћних ракија је веома конзервативан и споро се мења. Поједини параметри квалитета воћа који су важни за коришћење воћа у свежем стању и прераду у друге производе нису од значаја за прераду у ракију. Основни захтеви квалитета воћа за ову намену су: 1) постојање специфичне ароме која прелази у дестилат, даје сортни карактер дестилату и добро се хармонизује са осталим састојцима дестилата, а нарочито оним који настају при сазревању дестилата; 2) висок садржај ферментабилних шећера ради добијања високих приноса ракије; 3) смањен садржај компонената (пектинских материја, цијаногених гликозида и др.) и делова плода (коштице, семенке, петељке) који током прераде условљавају настајање и прелазак у дестилат непожељних, сензорно неприхватљивих, често токсичних и канцерогених једињења (метанола, HCN, бензалдехида, етилкарбамата, С6 алдехида и сл). За добијање ракија се деценијама, па и вековима користе, као водеће, старе сорте, које углавном задовољавају наведене критеријуме и дajу висококвалитетне ракије карактеристичних и префињених сензорних карактеристика: сорте шљиве Пожегача, Црвена ранка, Драгачица, Трновача, Моравка, Црношљива, Нансијска мирабела и др.; сорте кајсије Мађарска најбоља, Кечкеметска ружа, Бержерон и др.; сорте трешње Долесеплер и др.; сорте јабуке Будимка, Златни делишес, Бретахер, Гравенштајнер, Џејмс Грив и др.; сорта крушке Вилијамовка; сорта дуње Лесковачка и др. Замена ових сората има смисла једино уколико новоуведене сорте дају ракије значајно побољшаних карактеристика, нарочито у погледу сортне ароме дестилата, при чему проблем може да представља навикавање потрошача на промењене сензорне карактеристике. На замену традиционално коришћених сората најчешће утиче њихова подложност болестима и друге неодговарајуће одгајивачке особине. Последњих година се у свету за производњу воћних ракија уводе локалне сорте које се традиционално гаје искључиво на ограниченим подручјима и дају квалитетне дестилате, са специфичним регионалним карактеристикама, што је интересантно са становишта повећања понуде локалних производа и промоције туристичких потенцијала тих регија. Као сировина за производњу воћних ракија могу се користити и тржишни вишкови у годинама када је реализација воћа у свежем стању (стоне сорте) или кроз друге производе (остале сорте) смањена, при чему је квалитет ракија добијених њиховом прерадом јако условљен сортом и квалитетом плодова, односно добијају се ракије, најчешће просечног, па и исподпросечног квалитета. 
За разлику од програма стварања нових сората винове лозе и јечма за производњу коњака и вискија, радови на оплемењивању и стварању сората воћа за производњу ракије у свету готово да не постоје. Радује чињеница да постоје програми којима се старе, традиционално гајене сорте, чији плодови имају одговарајуће карактеристике за производњу воћних ракија, преводе из екстензивних система гајења у интензивне системе, као што је то случај у Србији са сортом шљиве Црвена ранка или у Немачкој са појединим сортама крушке.
Воћне ракије могу да буду једносортне, што је најчешће случај са ракијама од воћа са карактеристичном аромом (нпр. крушка Вилијамовка која садржи значајно већи садржај естара декадиенске киселине од других сората). Вишесортне ракије могу да имају бољу арому него једносортне ракије, под условом да се за то користе компатибилне сорте, као што је то нпр. случај са купажом шљивовица који има већу сензорну оцену (18,31) од компонентних ракија добијених од Пожегаче (18,01), Стенлеја (17,80) и Чачанске родне (18,03). При купажирању ракија некомпатибилних сората може се, међутим, добити ракија нижег сензорног квалитета од једнокомпонентних ракија.
Последњих година је изузетно популарна ракија од дуње, као и ракије од јагодастог воћа (малине, купине, црне рибизле) и плодова самониклих врста воћака (зове, дрена, и сл.) које се одликују веома интересантним сензорним карактеристикама. Чест је случај да се ракије од овог воћа, које садржи мало шећера и чију је арому тешко сачувати у току технолошког поступка производње, умножавају на незаконит начин додатком шећера, алкохола, ароме, или се део воћа замењује јефтинијом сировином, чиме се потрошачи доводе у заблуду.
Воће се најчешће бере у пуној зрелости (па чак и благој презрелости) и прерађује у ракију одмах по берби. Поједине сорте воћа могу се брати пре пуне зрелости, чиме се, уз нешто ниже приносе ракије, модификује ароматични профил ракије и добија производ бољих сензорних карактеристика. Јабучасто воће се не прерађује одмах по берби, већ се, у зависности од момента бербе, оставља краће или дуже време да дозрева у циљу разградње скроба и повећања садржаја ферментабилних шећера, као и ради биосинтезе карактеристичних ароматичних компонената. Посебна пажња се мора посветити начину бербе и скупљања плодова, и здравственом стању сировине.    
Технолошки поступак производње воћних ракија обухвата примарну прераду воћа, алкохолну ферментацију кљука или сока, дестилацију, сазревање дестилата и финализацију ракије. Начин и моменат извођења појединих операција зависи од нивоа опремљености произвођача и значајно утиче на економичност производње и финални квалитет воћних ракија. С обзиром да је овај текст написан поводом јубилеја часописа „Воћарство“, главни акценат је стављен на воће као сировину за производњу ракија, док ће се због ограниченог простора навести само неки од од важнијих момената при преради воћа. За добијање ракија врхунског квалитета неопходно је припрему плодова за алкохолну ферментацију прилагодити врсти, а често и сорти воћа, спровести контролисану алкохолну ферментацију и чувати преврелу сировину до дестилације што краће и на одговарајући начин, уколико је немогуће дестилацију спровести одмах по врењу. Уређаји за дестилацију морају да буду израђени од бакра (никако од инокса). Потребно је тачно одредити моменат одвајања, односно количину, појединих фракција при дестилацији, уз правилно одржавање чистоће свих делова уређаја за дестилацију. Хармонизација и побољшање сензорних карактеристика нових дестилата се постиже сазревањем дестилата у стакленим или инокс судовима (уколико се ракије конзумирају безбојне) или у дрвеним судовима - бурадима, бачвама (уколико се конзумирају обојене ракије). За формирање специфичних сензорних карактеристика старих, обојених ракија најбоље је користити дрвене судове од храста китњака и лужњака. Нагласимо да се вишегодишњим сазревањем у дрвеним судовима може добити врхунски квалитет не само шљивовице, већ и кајсијеваче, јабуковаче, дуњеваче и крушковаче (произведене од неароматичних сората крушке). Финализација воћних ракија обухвата свођење садржаја етанола дестилованом или деминерализованом водом на финални садржај етанола (оптимално између 40 и 45 вол%), физичку стабилизацију и разливање у боце. 
С обзиром да се у Србији између 70 и 80% годишњег рода шљиве преради у ракију, посветићемо неколико речи нашем националним пићу – шљивовици. Њена слава је почивала на коришћењу превасходно ракијских сората, чија је производња знатно смањена у последњих пола века. Данас се за ракију користе и многе сорте које нису уведене у производњу као ракијске сорте (Стенлеј, Чачанска родна, Чачанска лепотица, Ваљевка и др.). Оне дају ракије просечног до врхунског квалитета. Квалитет ракија од појединих сората се може у значајној мери побољшати купажирањем са ракијама од традиционално гајених аутохтоних и одомаћених сората. Оптимистички звучи чињеница да је у предходних 20 година квалитет шљивовице значајно побољшан и да је она поново стекла поверење широког круга потрошача. Томе су значајно допринеле регионалне смотре оцењивања квалитета шљивовица, које су инициране 1998. године у Горњој Трепчи код Чачка (избор најбоље шљивовице „Шумадијска краљица“), а затим се, уз велику подршку локалних самоуправа и државе, прошириле у готово све значајније шљиварске рејоне Србије (Осечина, Топола, Блаце, Ужице, Аранђеловац, Баљевац на Ибру, Сочаница, Гледић, Младеновац, Грачац, Петровац на Млави, Шљивовица, Пријепоље, Београд, Прањани, Књажевац, Коштунићи). Уз оцењивање квалитета, на овим смотрама се редовно одржавају стручна предавања врхунских познавалаца ракије кроз која се произвођачима указује на специфичност појединих сората, неопходност модификације технолошког поступка производње и значај мера технолошке дисциплине којих се произвођачи морају придржавати како би произвели шљивовице врхунског квалитета. Круна ових регионалних такмичења је завршна „Смотра најбољих српских шљивовица“ која се од 2012. године одржава у Институту за воћарство у Чачку, на којој се, међу најбоље оцењеним ракијама са регионалних смотри, бира најбоља српска шљивовица за предходну годину, што је постало престижно признање за произвођаче националног пића. Ово је још само један у низу корака за поновно враћање наше шљивовице, али и осталих воћних ракија, на међународну сцену, при чему смо свесни да за достизање нивоа који на светском тржишту има француски коњак или шкотски виски треба уложити још много преданог и континуираног рада самих произвођача, научноистраживачких институција и државе. Томе доприносе и бројни стручни курсеви за произвођаче ракије организовани на Пољопривредном факултету у Земуну, као и формирање неколико удружења произвођача ракије (Удружење „Српска ракија“ и др.) са циљем бржег преношења информација, смањења трошкова организованог наступа и већег утицаја на државне органе.
PB  - Čačak : Naučno voćarsko društvo Srbije
C3  - Zbornik apstrakata : Savetovanja „Savremena proizvodnja voća“, 2-3. novembar 2017, Banja Koviljača, Republika Srbija
T1  - Savremeni aspekti proizvodnje voćnih rakija
EP  - 68
SP  - 65
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan",
year = "2017",
abstract = "Воће се користи као сировина за производњу различитих категорија јаких алкохолних пића. У најбројнију и најзначајнију спадају воћне ракије. Оне се добијају искључиво алкохолном ферментацијом и дестилацијом плодова или сокова воћа. Производња, географскa ознакa, квалитет, опис, представљање и декларисање и промет јаких алкохолних пића у Србији уређени су од 2015. године Законом о јаким алкохолним пићима, који је, изузев у сегментима производње и промета, усаглашен са законском регулативом ЕУ из 2008. године. Због постојања вековне традиције производње воћних ракија у домаћинствима Србије, наш Закон нуди специфична решења која се односе на производњу и стављање у промет ове групе пића. Искључиво правна лица и предузетници који испуњавају услове да се баве овом делатношћу, и који су уписани у Регистар произвођача јаких алкохолних пића, могу да производе и стављају у промет ракије за непосредну потрошњу (искључиво у оригиналној амбалажи). У 2016. години у Регистар је било уписано 369 произвођача, чији су капацитети од неколико хиљада до неколико стотина хиљада литара годишње (мали је број произвођача који имају производњу већу од милион литара годишње – то је неколико специјализованих подрума, некада у друштвеној својини, који су преживели транзицију). Физичко лице (регистровано пољопривредно газдинство) може да производи и ставља у промет искључиво ракије у ринфузу (најчешће је то шљивовица), односно да их продаје правним лицима или предузетницима ради даље дораде. На овај начин значајан део производње је уведен у легалне токове, па држава може да убира новац од акциза и пореза, а на тржиште се стављају ракије које су прошле одговарајућу контролу квалитета. За разлику од многих европских земаља, Закон у Србији не ограничава производњу ракија код физичких лица за сопствену потрошњу (за које се не плаћа акциза), али не дозвољава њихово стављање у промет. На овај начин произвођачи воћа могу да искористе тржишне вишкове воћа и конзумирају сопствене ракије. Проблем се, међутим, јавља када појединци из ове групе произвођача почну, мимо закона, да стављају своје ракије у промет, улазећи у сиву зону, чиме се држава оштећује за акцизу и порезе, а потрошачи конзумирају ракије веома неуједначеног, а често и неодговарајућег квалитета.  На светском тржишту је у опадању тренд конзумирања јефтиних ракија, просечног  и исподпросечног квалитета. Потрошачима су данас све интересантније висококвалитетне ракије, са израженим сортним и регионалним карактеристикама, које постижу високе цене и сматрају се луксузним производима. Чини се да се до скоро ова чињеница занемаривала у Србији, па се често, на научним и стручним скуповима, као и у медијима, могло чути да се неко воће, због тржишних вишкова мора „нажалост прерадити у ракију“. Оваква негативна „промоција“ није допринела унапређењу ове производње, о чему говори и чињеница да је Србија извезла свих алкохолних пића у вредности од само 129 милиона долара (у 2013. години), док је нпр. извоз француског коњака око 2,5 милијарди евра годишње, а виски спада у пети извозни продукт Велике Британије.За добијање воћних ракија врхунског квалитета пресудан утицај имају сорта и квалитет воћа и технолошки поступак производње ракије. Сортимент воћа за производњу воћних ракија је веома конзервативан и споро се мења. Поједини параметри квалитета воћа који су важни за коришћење воћа у свежем стању и прераду у друге производе нису од значаја за прераду у ракију. Основни захтеви квалитета воћа за ову намену су: 1) постојање специфичне ароме која прелази у дестилат, даје сортни карактер дестилату и добро се хармонизује са осталим састојцима дестилата, а нарочито оним који настају при сазревању дестилата; 2) висок садржај ферментабилних шећера ради добијања високих приноса ракије; 3) смањен садржај компонената (пектинских материја, цијаногених гликозида и др.) и делова плода (коштице, семенке, петељке) који током прераде условљавају настајање и прелазак у дестилат непожељних, сензорно неприхватљивих, често токсичних и канцерогених једињења (метанола, HCN, бензалдехида, етилкарбамата, С6 алдехида и сл). За добијање ракија се деценијама, па и вековима користе, као водеће, старе сорте, које углавном задовољавају наведене критеријуме и дajу висококвалитетне ракије карактеристичних и префињених сензорних карактеристика: сорте шљиве Пожегача, Црвена ранка, Драгачица, Трновача, Моравка, Црношљива, Нансијска мирабела и др.; сорте кајсије Мађарска најбоља, Кечкеметска ружа, Бержерон и др.; сорте трешње Долесеплер и др.; сорте јабуке Будимка, Златни делишес, Бретахер, Гравенштајнер, Џејмс Грив и др.; сорта крушке Вилијамовка; сорта дуње Лесковачка и др. Замена ових сората има смисла једино уколико новоуведене сорте дају ракије значајно побољшаних карактеристика, нарочито у погледу сортне ароме дестилата, при чему проблем може да представља навикавање потрошача на промењене сензорне карактеристике. На замену традиционално коришћених сората најчешће утиче њихова подложност болестима и друге неодговарајуће одгајивачке особине. Последњих година се у свету за производњу воћних ракија уводе локалне сорте које се традиционално гаје искључиво на ограниченим подручјима и дају квалитетне дестилате, са специфичним регионалним карактеристикама, што је интересантно са становишта повећања понуде локалних производа и промоције туристичких потенцијала тих регија. Као сировина за производњу воћних ракија могу се користити и тржишни вишкови у годинама када је реализација воћа у свежем стању (стоне сорте) или кроз друге производе (остале сорте) смањена, при чему је квалитет ракија добијених њиховом прерадом јако условљен сортом и квалитетом плодова, односно добијају се ракије, најчешће просечног, па и исподпросечног квалитета. За разлику од програма стварања нових сората винове лозе и јечма за производњу коњака и вискија, радови на оплемењивању и стварању сората воћа за производњу ракије у свету готово да не постоје. Радује чињеница да постоје програми којима се старе, традиционално гајене сорте, чији плодови имају одговарајуће карактеристике за производњу воћних ракија, преводе из екстензивних система гајења у интензивне системе, као што је то случај у Србији са сортом шљиве Црвена ранка или у Немачкој са појединим сортама крушке.Воћне ракије могу да буду једносортне, што је најчешће случај са ракијама од воћа са карактеристичном аромом (нпр. крушка Вилијамовка која садржи значајно већи садржај естара декадиенске киселине од других сората). Вишесортне ракије могу да имају бољу арому него једносортне ракије, под условом да се за то користе компатибилне сорте, као што је то нпр. случај са купажом шљивовица који има већу сензорну оцену (18,31) од компонентних ракија добијених од Пожегаче (18,01), Стенлеја (17,80) и Чачанске родне (18,03). При купажирању ракија некомпатибилних сората може се, међутим, добити ракија нижег сензорног квалитета од једнокомпонентних ракија.Последњих година је изузетно популарна ракија од дуње, као и ракије од јагодастог воћа (малине, купине, црне рибизле) и плодова самониклих врста воћака (зове, дрена, и сл.) које се одликују веома интересантним сензорним карактеристикама. Чест је случај да се ракије од овог воћа, које садржи мало шећера и чију је арому тешко сачувати у току технолошког поступка производње, умножавају на незаконит начин додатком шећера, алкохола, ароме, или се део воћа замењује јефтинијом сировином, чиме се потрошачи доводе у заблуду.Воће се најчешће бере у пуној зрелости (па чак и благој презрелости) и прерађује у ракију одмах по берби. Поједине сорте воћа могу се брати пре пуне зрелости, чиме се, уз нешто ниже приносе ракије, модификује ароматични профил ракије и добија производ бољих сензорних карактеристика. Јабучасто воће се не прерађује одмах по берби, већ се, у зависности од момента бербе, оставља краће или дуже време да дозрева у циљу разградње скроба и повећања садржаја ферментабилних шећера, као и ради биосинтезе карактеристичних ароматичних компонената. Посебна пажња се мора посветити начину бербе и скупљања плодова, и здравственом стању сировине.    Технолошки поступак производње воћних ракија обухвата примарну прераду воћа, алкохолну ферментацију кљука или сока, дестилацију, сазревање дестилата и финализацију ракије. Начин и моменат извођења појединих операција зависи од нивоа опремљености произвођача и значајно утиче на економичност производње и финални квалитет воћних ракија. С обзиром да је овај текст написан поводом јубилеја часописа „Воћарство“, главни акценат је стављен на воће као сировину за производњу ракија, док ће се због ограниченог простора навести само неки од од важнијих момената при преради воћа. За добијање ракија врхунског квалитета неопходно је припрему плодова за алкохолну ферментацију прилагодити врсти, а често и сорти воћа, спровести контролисану алкохолну ферментацију и чувати преврелу сировину до дестилације што краће и на одговарајући начин, уколико је немогуће дестилацију спровести одмах по врењу. Уређаји за дестилацију морају да буду израђени од бакра (никако од инокса). Потребно је тачно одредити моменат одвајања, односно количину, појединих фракција при дестилацији, уз правилно одржавање чистоће свих делова уређаја за дестилацију. Хармонизација и побољшање сензорних карактеристика нових дестилата се постиже сазревањем дестилата у стакленим или инокс судовима (уколико се ракије конзумирају безбојне) или у дрвеним судовима - бурадима, бачвама (уколико се конзумирају обојене ракије). За формирање специфичних сензорних карактеристика старих, обојених ракија најбоље је користити дрвене судове од храста китњака и лужњака. Нагласимо да се вишегодишњим сазревањем у дрвеним судовима може добити врхунски квалитет не само шљивовице, већ и кајсијеваче, јабуковаче, дуњеваче и крушковаче (произведене од неароматичних сората крушке). Финализација воћних ракија обухвата свођење садржаја етанола дестилованом или деминерализованом водом на финални садржај етанола (оптимално између 40 и 45 вол%), физичку стабилизацију и разливање у боце. С обзиром да се у Србији између 70 и 80% годишњег рода шљиве преради у ракију, посветићемо неколико речи нашем националним пићу – шљивовици. Њена слава је почивала на коришћењу превасходно ракијских сората, чија је производња знатно смањена у последњих пола века. Данас се за ракију користе и многе сорте које нису уведене у производњу као ракијске сорте (Стенлеј, Чачанска родна, Чачанска лепотица, Ваљевка и др.). Оне дају ракије просечног до врхунског квалитета. Квалитет ракија од појединих сората се може у значајној мери побољшати купажирањем са ракијама од традиционално гајених аутохтоних и одомаћених сората. Оптимистички звучи чињеница да је у предходних 20 година квалитет шљивовице значајно побољшан и да је она поново стекла поверење широког круга потрошача. Томе су значајно допринеле регионалне смотре оцењивања квалитета шљивовица, које су инициране 1998. године у Горњој Трепчи код Чачка (избор најбоље шљивовице „Шумадијска краљица“), а затим се, уз велику подршку локалних самоуправа и државе, прошириле у готово све значајније шљиварске рејоне Србије (Осечина, Топола, Блаце, Ужице, Аранђеловац, Баљевац на Ибру, Сочаница, Гледић, Младеновац, Грачац, Петровац на Млави, Шљивовица, Пријепоље, Београд, Прањани, Књажевац, Коштунићи). Уз оцењивање квалитета, на овим смотрама се редовно одржавају стручна предавања врхунских познавалаца ракије кроз која се произвођачима указује на специфичност појединих сората, неопходност модификације технолошког поступка производње и значај мера технолошке дисциплине којих се произвођачи морају придржавати како би произвели шљивовице врхунског квалитета. Круна ових регионалних такмичења је завршна „Смотра најбољих српских шљивовица“ која се од 2012. године одржава у Институту за воћарство у Чачку, на којој се, међу најбоље оцењеним ракијама са регионалних смотри, бира најбоља српска шљивовица за предходну годину, што је постало престижно признање за произвођаче националног пића. Ово је још само један у низу корака за поновно враћање наше шљивовице, али и осталих воћних ракија, на међународну сцену, при чему смо свесни да за достизање нивоа који на светском тржишту има француски коњак или шкотски виски треба уложити још много преданог и континуираног рада самих произвођача, научноистраживачких институција и државе. Томе доприносе и бројни стручни курсеви за произвођаче ракије организовани на Пољопривредном факултету у Земуну, као и формирање неколико удружења произвођача ракије (Удружење „Српска ракија“ и др.) са циљем бржег преношења информација, смањења трошкова организованог наступа и већег утицаја на државне органе.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Zbornik apstrakata : Savetovanja „Savremena proizvodnja voća“, 2-3. novembar 2017, Banja Koviljača, Republika Srbija",
title = "Savremeni aspekti proizvodnje voćnih rakija",
pages = "68-65"
}

Popović, B., Nikićević, N., Tešević, V.,& Urošević, I.. (2017). Savremeni aspekti proizvodnje voćnih rakija. in Zbornik apstrakata : Savetovanja „Savremena proizvodnja voća“, 2-3. novembar 2017, Banja Koviljača, Republika Srbija
Čačak : Naučno voćarsko društvo Srbije., 65-68.

Popović B, Nikićević N, Tešević V, Urošević I. Savremeni aspekti proizvodnje voćnih rakija. in Zbornik apstrakata : Savetovanja „Savremena proizvodnja voća“, 2-3. novembar 2017, Banja Koviljača, Republika Srbija. 2017;:65-68..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, "Savremeni aspekti proizvodnje voćnih rakija" in Zbornik apstrakata : Savetovanja „Savremena proizvodnja voća“, 2-3. novembar 2017, Banja Koviljača, Republika Srbija (2017):65-68.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Milošević, Nebojša
AU  - Glišić, Ivana
PY  - 2016
UR  - https://refri.institut-cacak.org/handle/123456789/710
AB  - The paper presents the results of the gas-chromatography analysis of the major volatile components of plum brandies produced using traditional methods from fruits of Okruglica and Valjevka cultivars: methanol, 8 higher alcohols, 3 fatty acids, 10 esters and 2 aldehydes. The sensory appraisal of the produced plum brandies was conducted using the Buxbaum method. Based on the obtained results it can be concluded that while the plum brandies produced from both cultivars satisfy the requirements of the EU regulations (related to the methanol content and
content of total volatile components), they also differ in the content of certain tested components, thereby featuring different sensory qualities which contribute to their appeal for production of brandies with distinctive cultivar and region-typical characteristics.
AB  - Статията представя резултатите от газ-хроматографски анализ на основни летливи компоненти в сливови ракии произведени по традиционни методи, от плодове на сортовете "Округлица" и "Валйевка": метанол, 8 висши алкохола, 3 мастни киселини, 10 естера и 2 алдехида. Сензорната оценка на произведените сливови ракии е извършена по метода на Буксбаум. Въз основа на получените резултати може да се направи заключение, че сливовите ракии произведени от двата сорта удовлетворяват изисква нията на регламентите на ЕС (свързани със съдържанието на метанол и съдържанието на общи летливи съставки), те също така се различават по съдържание на определени тествани компоненти, като по този начин отразяват различни сензорни качества, допринасящи за тяхната привлекателност при производството на ракии с отличителни сортови и типични за региона характеристики.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture
T2  - Journal of Mountain Agriculture on the Balkans
T1  - Okruglica and Valjevka as cultivars appealing for plum brandy production
T1  - Сортове „Округлица“ и „Валйевка“ подходящи за производство на сливова ракия
EP  - 146
IS  - 3
SP  - 131
VL  - 19
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Milošević, Nebojša and Glišić, Ivana",
year = "2016",
abstract = "The paper presents the results of the gas-chromatography analysis of the major volatile components of plum brandies produced using traditional methods from fruits of Okruglica and Valjevka cultivars: methanol, 8 higher alcohols, 3 fatty acids, 10 esters and 2 aldehydes. The sensory appraisal of the produced plum brandies was conducted using the Buxbaum method. Based on the obtained results it can be concluded that while the plum brandies produced from both cultivars satisfy the requirements of the EU regulations (related to the methanol content andcontent of total volatile components), they also differ in the content of certain tested components, thereby featuring different sensory qualities which contribute to their appeal for production of brandies with distinctive cultivar and region-typical characteristics., Статията представя резултатите от газ-хроматографски анализ на основни летливи компоненти в сливови ракии произведени по традиционни методи, от плодове на сортовете 'Округлица' и 'Валйевка': метанол, 8 висши алкохола, 3 мастни киселини, 10 естера и 2 алдехида. Сензорната оценка на произведените сливови ракии е извършена по метода на Буксбаум. Въз основа на получените резултати може да се направи заключение, че сливовите ракии произведени от двата сорта удовлетворяват изисква нията на регламентите на ЕС (свързани със съдържанието на метанол и съдържанието на общи летливи съставки), те също така се различават по съдържание на определени тествани компоненти, като по този начин отразяват различни сензорни качества, допринасящи за тяхната привлекателност при производството на ракии с отличителни сортови и типични за региона характеристики.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "Okruglica and Valjevka as cultivars appealing for plum brandy production, Сортове „Округлица“ и „Валйевка“ подходящи за производство на сливова ракия",
pages = "146-131",
number = "3",
volume = "19"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M., Milošević, N.,& Glišić, I.. (2016). Okruglica and Valjevka as cultivars appealing for plum brandy production. in Journal of Mountain Agriculture on the Balkans
Troyan : Research Institute of Mountain Stockbreeding and Agriculture., 19(3), 131-146.

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Milošević N, Glišić I. Okruglica and Valjevka as cultivars appealing for plum brandy production. in Journal of Mountain Agriculture on the Balkans. 2016;19(3):131-146..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Milošević, Nebojša, Glišić, Ivana, "Okruglica and Valjevka as cultivars appealing for plum brandy production" in Journal of Mountain Agriculture on the Balkans, 19, no. 3 (2016):131-146.

TY  - CONF
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
PY  - 2016
UR  - https://refri.institut-cacak.org/handle/123456789/716
AB  - U radu su prikazani rezultati senzorne analize 6 monosortnih šljivovica (sorata Crvena ranka, Požegača, Dragačica, Stenlej, Čačanska rodna i Čačanska lepotica) i 8 trosortnih šljivovica dobijenih mešanjem ovih sorata, pri čemu je, u svim mešavinama (kupažima), sa 50% bila zastupljena rakija sorte Crvena ranka, a dve rakije od ostalih pomenutih sorata sa po 25%. Mešavine (kupaži) su proizvedene na dva načina –mešanjem monosortnih destilata pre ili nakon redestilacije (po 4 rakije). Formiranjem odgovarajućih trosortnih mešavina mogu se dobiti šljivovice koje imaju viši senzorni kvalitet od komponentnih monosortnih rakija, i koje su odlična osnova za proizvodnju vrhunskih šljivovica.
AB  - The paper presents the results of sensory analysis involving 6 monovarietal plum brandies (cultivars: Crvena ranka, Požegača, Dragačica, Stanley, Čačanska rodna and Čačanska lepotica) and 8 trivarietal plum brandies obtained by blending these cultivars, where all of the distinctive blands (coupages) had a 50% content of the brandy made from the Crvena ranka cultivar, combined with two of the other brandies, each represented with a 25% share. The blends (coupages) were produced using two methods – blending the monovarietal distillates either before or after the redistillation (with 4 brandies in each one). By forming the corrrespodning trivarietal blends, it is possible to obtain plum brandies which – apart from possessing a higher sensory quality than the monovarietal brandies – also constitute an excellent base for the production of supreme plum brandies.
PB  - Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku
C3  - Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija
T1  - Senzorni kvalitet trosortnih šljivovica
T1  - Sensory quality of trivarietal plum brandies
EP  - 710
SP  - 705
ER  - 

@conference{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Kandić, Miodrag",
year = "2016",
abstract = "U radu su prikazani rezultati senzorne analize 6 monosortnih šljivovica (sorata Crvena ranka, Požegača, Dragačica, Stenlej, Čačanska rodna i Čačanska lepotica) i 8 trosortnih šljivovica dobijenih mešanjem ovih sorata, pri čemu je, u svim mešavinama (kupažima), sa 50% bila zastupljena rakija sorte Crvena ranka, a dve rakije od ostalih pomenutih sorata sa po 25%. Mešavine (kupaži) su proizvedene na dva načina –mešanjem monosortnih destilata pre ili nakon redestilacije (po 4 rakije). Formiranjem odgovarajućih trosortnih mešavina mogu se dobiti šljivovice koje imaju viši senzorni kvalitet od komponentnih monosortnih rakija, i koje su odlična osnova za proizvodnju vrhunskih šljivovica., The paper presents the results of sensory analysis involving 6 monovarietal plum brandies (cultivars: Crvena ranka, Požegača, Dragačica, Stanley, Čačanska rodna and Čačanska lepotica) and 8 trivarietal plum brandies obtained by blending these cultivars, where all of the distinctive blands (coupages) had a 50% content of the brandy made from the Crvena ranka cultivar, combined with two of the other brandies, each represented with a 25% share. The blends (coupages) were produced using two methods – blending the monovarietal distillates either before or after the redistillation (with 4 brandies in each one). By forming the corrrespodning trivarietal blends, it is possible to obtain plum brandies which – apart from possessing a higher sensory quality than the monovarietal brandies – also constitute an excellent base for the production of supreme plum brandies.",
publisher = "Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku",
journal = "Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija",
title = "Senzorni kvalitet trosortnih šljivovica, Sensory quality of trivarietal plum brandies",
pages = "710-705"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O.,& Kandić, M.. (2016). Senzorni kvalitet trosortnih šljivovica. in Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija
Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku., 705-710.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Kandić M. Senzorni kvalitet trosortnih šljivovica. in Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija. 2016;:705-710..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Kandić, Miodrag, "Senzorni kvalitet trosortnih šljivovica" in Zbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbija (2016):705-710.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
PY  - 2015
UR  - https://refri.institut-cacak.org/handle/123456789/731
AB  - U radu su prikazani rezultati senzorne analize monosortnih rakija najzastupljenijih sorata šljive u Srbiji, kao i rezultati senzorne analize njihovih mešavina. U svim mešavinama je kao jedna od komponenata korišćena rakija sorte Crvena ranka, dok je kao druga komponenta korišćena jedna od pet monosortnih rakija dobijenih preradom sorata Požegača, Dragačica, Stanley, Čačanska rodna i Čačanska lepotica. Mešanje monosortnih destilata obavljeno je na dva načina – mešanjem dve monosortne sirove meke rakije pre redestilacije i mešanjem dve monosortne prepečenice nakon redestilacije. Na osnovu senzorne analize utvrđeno je da se fоrmirаnjеm spеcifičnih dvоsоrtnih mešavina destilata Crvеne rаnke sа destilatima kоmpаtibilnih sоratа, u оdrеđеnim оdnоsimа, dobijaju rakije koje mogu dа pоsluže kao osnov zа proizvodnju šlјivоvih prеpеčеnicа vrhunskog kvaliteta.
AB  - Serbian plum brandy may be obtained by processing fruits of a single plum cultivar, whereby depending on the used cultivar the obtained monovarietal brandies may be sensory classified as supreme, high-quality, good quality and lower quality brandies. Plum brandy is also obtained by blending different cultivars, where it is possible to blend in fruits which are left to rest for alcoholic fermentation (this is a rare situation, possible only for cultivars with a concurrent ripening time), as well as soft monovarietal brandies prior to redistillation, or strong monovarietal brandies after redistillation. As an indigenous plum cultivar tolerant to sharka, ‘Crvеnа rаnkа’ is widely grown in Serbia. Together with ‘Požegača’, it is also the plum cultivar responsible for the fame of the Serbian Slivovitz. ‘Crvena ranka’ yields a supreme quality brandy which can be used as a base for producing high-quality plum brandies, by forming specific two-cultivar blends in a combination with other compatible cultivars, used in a suitable ratio. The aim of the study was to establish the compatibility of cv. ‘Crvena ranka’ and other plum cultivars with a significant share in the Serbian plum production (‘Požegača’, ‘Dragačica’, ‘Stanley’, ‘Čačanska rodna’ and ‘Čačanska lepotica’) for the purposes of making distinctive blends (coupages) to be used as a base for the production of supreme-quality brandy. In addition to this, it was necessary to determine the most suitable blending technique from the aspect of attaining the supreme quality of the final brandy: 1) blending raw soft brandies in 75/25%, 50/50% and 25/75% ratios, before they are jointly redistilled, or 2) blending the middle fractions (hearts) obtained by redistilling individual monovarietal soft brandies, using the same 75/25%, 50/50% and 25/75% ratios. The results of the sensory analysis reveal that the largest number of the coupages which were awarded a grade above 18.01 (gold medal), were formed by blending brandies produced from cultivars ‘Crvena ranka’ and ‘Dragačica’, i.e. brandies made from cultivars ‘Crvena ranka’ and ‘Čačanska rodna’. The lowest compatibility in blending was observed in brandies produced from cultivars ‘Crvena ranka’ and ‘Čačanska lepotica’. In all of the observed cases, blending with the brandy made from cv. ‘Crvеnа rаnkа’ improved the quality of brandies made from cv. ‘Stanley’ and ‘Dragačica’. Blending of brandies made from cv. ‘Crvena ranka’ and ‘Požegača’ must be performed with utmost care and skill, since although well-composed blends feature a better sensory quality compared to the initial monovarietal brandies, inadequately composed blends may receive lower sensory-quality grades than their contributing monovarietal brandies. It was observed that the best sensory characteristics are achieved when the coupage is produced by redistilling a blend of raw soft brandies in the corresponding ratio, as opposed to blending strong varietal brandies.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Journal of Pomology
T1  - Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata
T1  - Sensory properties of plum brandies obtained by blending distillates of plum cultivar ‘Crvena Ranka’ and other cultivars
EP  - 105
IS  - 191‒192
SP  - 99
VL  - 49
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Mitrović, Olga and Kandić, Miodrag",
year = "2015",
abstract = "U radu su prikazani rezultati senzorne analize monosortnih rakija najzastupljenijih sorata šljive u Srbiji, kao i rezultati senzorne analize njihovih mešavina. U svim mešavinama je kao jedna od komponenata korišćena rakija sorte Crvena ranka, dok je kao druga komponenta korišćena jedna od pet monosortnih rakija dobijenih preradom sorata Požegača, Dragačica, Stanley, Čačanska rodna i Čačanska lepotica. Mešanje monosortnih destilata obavljeno je na dva načina – mešanjem dve monosortne sirove meke rakije pre redestilacije i mešanjem dve monosortne prepečenice nakon redestilacije. Na osnovu senzorne analize utvrđeno je da se fоrmirаnjеm spеcifičnih dvоsоrtnih mešavina destilata Crvеne rаnke sа destilatima kоmpаtibilnih sоratа, u оdrеđеnim оdnоsimа, dobijaju rakije koje mogu dа pоsluže kao osnov zа proizvodnju šlјivоvih prеpеčеnicа vrhunskog kvaliteta., Serbian plum brandy may be obtained by processing fruits of a single plum cultivar, whereby depending on the used cultivar the obtained monovarietal brandies may be sensory classified as supreme, high-quality, good quality and lower quality brandies. Plum brandy is also obtained by blending different cultivars, where it is possible to blend in fruits which are left to rest for alcoholic fermentation (this is a rare situation, possible only for cultivars with a concurrent ripening time), as well as soft monovarietal brandies prior to redistillation, or strong monovarietal brandies after redistillation. As an indigenous plum cultivar tolerant to sharka, ‘Crvеnа rаnkа’ is widely grown in Serbia. Together with ‘Požegača’, it is also the plum cultivar responsible for the fame of the Serbian Slivovitz. ‘Crvena ranka’ yields a supreme quality brandy which can be used as a base for producing high-quality plum brandies, by forming specific two-cultivar blends in a combination with other compatible cultivars, used in a suitable ratio. The aim of the study was to establish the compatibility of cv. ‘Crvena ranka’ and other plum cultivars with a significant share in the Serbian plum production (‘Požegača’, ‘Dragačica’, ‘Stanley’, ‘Čačanska rodna’ and ‘Čačanska lepotica’) for the purposes of making distinctive blends (coupages) to be used as a base for the production of supreme-quality brandy. In addition to this, it was necessary to determine the most suitable blending technique from the aspect of attaining the supreme quality of the final brandy: 1) blending raw soft brandies in 75/25%, 50/50% and 25/75% ratios, before they are jointly redistilled, or 2) blending the middle fractions (hearts) obtained by redistilling individual monovarietal soft brandies, using the same 75/25%, 50/50% and 25/75% ratios. The results of the sensory analysis reveal that the largest number of the coupages which were awarded a grade above 18.01 (gold medal), were formed by blending brandies produced from cultivars ‘Crvena ranka’ and ‘Dragačica’, i.e. brandies made from cultivars ‘Crvena ranka’ and ‘Čačanska rodna’. The lowest compatibility in blending was observed in brandies produced from cultivars ‘Crvena ranka’ and ‘Čačanska lepotica’. In all of the observed cases, blending with the brandy made from cv. ‘Crvеnа rаnkа’ improved the quality of brandies made from cv. ‘Stanley’ and ‘Dragačica’. Blending of brandies made from cv. ‘Crvena ranka’ and ‘Požegača’ must be performed with utmost care and skill, since although well-composed blends feature a better sensory quality compared to the initial monovarietal brandies, inadequately composed blends may receive lower sensory-quality grades than their contributing monovarietal brandies. It was observed that the best sensory characteristics are achieved when the coupage is produced by redistilling a blend of raw soft brandies in the corresponding ratio, as opposed to blending strong varietal brandies.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Journal of Pomology",
title = "Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata, Sensory properties of plum brandies obtained by blending distillates of plum cultivar ‘Crvena Ranka’ and other cultivars",
pages = "105-99",
number = "191‒192",
volume = "49"
}

Popović, B., Nikićević, N., Tešević, V., Urošević, I., Mitrović, O.,& Kandić, M.. (2015). Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata. in Journal of Pomology
Čačak : Naučno voćarsko društvo Srbije., 49(191‒192), 99-105.

Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Kandić M. Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata. in Journal of Pomology. 2015;49(191‒192):99-105..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Mitrović, Olga, Kandić, Miodrag, "Senzorne karakteristike šlјivovih prepečenica dobijenih mešanjem destilata šlјive sorte Crvena ranka i drugih sorata" in Journal of Pomology, 49, no. 191‒192 (2015):99-105.

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Popović, Branko
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
AU  - Urošević, Ivan
PY  - 2014
UR  - https://refri.institut-cacak.org/handle/123456789/788
AB  - Crvena ranka se svrstava u sorte šljive za proizvodnju šljivovice vrhunskog kvaliteta. Cilj rada je bio da se utvrdi uticaj momenta odvajanja frakcija srca i patoke u toku redestilacije na kvalitet – hemijski sastav i senzorne karakteristike šljivovice sorte Crvena ranka. Različiti momenti odvajanja srednje frakcije od frakcije patoke pri redestilaciji uticali su na to da se proizvedene šljivovice značajno razlikuju po sadržajima ukupnih kiselina, ukupnih estara, 1-heksanola i drugih sastojaka koji prelaze u destilat pri kraju izdvajanja srednje frakcije ili na početku i u toku izdvajanja frakcije patoke. Nisu utvrđene značajnije razlike u senzornim ocenama dobijenih šljivovica.
AB  - ‘Crvena Ranka’ is a plum cultivar intended for production of top-quality plum brandies. Traditional processing of fruits of ‘Crvena Ranka’ into brandy includes double alembic distillation. The first distillation of fermented mash does not involve separation of fractions, whereby ethanol content in the distillate obtained (raw plum brandy)– ranges from 20 to 25% v/v, although it commonly amounts to 30% v/v. The second distillation (redistillation of raw brandy) results in the separation of the head, heart and tail products whereby only the mid-fraction (heart) is used for producing the end product – plum brandy. In traditional plum production, ethanol content in mid-fraction is about 50% v/v. Modern redistillation procedure recommends earlier separation of heart from tail, ethanol content in thus obtained mid-fraction being in excess of 50% v/v, reaching even 65% v/v. The present study was undertaken to establish the effect of heart and tail cutting times on quality – chemical composition and sensory characteristics – of plum brandy made from fruits of ‘Crvena Ranka’. Redistillation of raw crude plum brandy with 25.8% v/v ethanol content involved 6 redistillation methods. Depending on heart and tail cutting times, mid-fractions obtained had 50%, 52.5%, 55.0%, 57.5%, 60.0% and 62.5% v/v ethanol content. Identical quantity of the head products was yielded in all redistillation variants (1% batch). Ethanol content in the obtained mid-fractions was lowered to 45% v/v by deionized water. Gas-chromatographic and chemical analyses of major components in the brandies were performed. Sensory analysis was done by a modified Buxbaum method. Different cuts of distillate to separate the heart products from the tail products had an influence on chemical composition viz. total acids, total esters, 1-hexanol as well as the components turning into the distillate either at the end of separation of mid-fraction or at the beginning and during the separation of the tail products. As for the sensory assessment of plum brandies produced, no significant differences were evidenced.
PB  - Čačak : Naučno voćarsko društvo Srbije
T2  - Voćarstvo
T1  - Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka
T1  - Effect of redistillation cuts on quality of ‘Crvena Ranka’ plum brandy
EP  - 27
IS  - 185-186
SP  - 21
VL  - 48
ER  - 

@article{
author = "Nikićević, Ninoslav and Popović, Branko and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Miletić, Nemanja and Urošević, Ivan",
year = "2014",
abstract = "Crvena ranka se svrstava u sorte šljive za proizvodnju šljivovice vrhunskog kvaliteta. Cilj rada je bio da se utvrdi uticaj momenta odvajanja frakcija srca i patoke u toku redestilacije na kvalitet – hemijski sastav i senzorne karakteristike šljivovice sorte Crvena ranka. Različiti momenti odvajanja srednje frakcije od frakcije patoke pri redestilaciji uticali su na to da se proizvedene šljivovice značajno razlikuju po sadržajima ukupnih kiselina, ukupnih estara, 1-heksanola i drugih sastojaka koji prelaze u destilat pri kraju izdvajanja srednje frakcije ili na početku i u toku izdvajanja frakcije patoke. Nisu utvrđene značajnije razlike u senzornim ocenama dobijenih šljivovica., ‘Crvena Ranka’ is a plum cultivar intended for production of top-quality plum brandies. Traditional processing of fruits of ‘Crvena Ranka’ into brandy includes double alembic distillation. The first distillation of fermented mash does not involve separation of fractions, whereby ethanol content in the distillate obtained (raw plum brandy)– ranges from 20 to 25% v/v, although it commonly amounts to 30% v/v. The second distillation (redistillation of raw brandy) results in the separation of the head, heart and tail products whereby only the mid-fraction (heart) is used for producing the end product – plum brandy. In traditional plum production, ethanol content in mid-fraction is about 50% v/v. Modern redistillation procedure recommends earlier separation of heart from tail, ethanol content in thus obtained mid-fraction being in excess of 50% v/v, reaching even 65% v/v. The present study was undertaken to establish the effect of heart and tail cutting times on quality – chemical composition and sensory characteristics – of plum brandy made from fruits of ‘Crvena Ranka’. Redistillation of raw crude plum brandy with 25.8% v/v ethanol content involved 6 redistillation methods. Depending on heart and tail cutting times, mid-fractions obtained had 50%, 52.5%, 55.0%, 57.5%, 60.0% and 62.5% v/v ethanol content. Identical quantity of the head products was yielded in all redistillation variants (1% batch). Ethanol content in the obtained mid-fractions was lowered to 45% v/v by deionized water. Gas-chromatographic and chemical analyses of major components in the brandies were performed. Sensory analysis was done by a modified Buxbaum method. Different cuts of distillate to separate the heart products from the tail products had an influence on chemical composition viz. total acids, total esters, 1-hexanol as well as the components turning into the distillate either at the end of separation of mid-fraction or at the beginning and during the separation of the tail products. As for the sensory assessment of plum brandies produced, no significant differences were evidenced.",
publisher = "Čačak : Naučno voćarsko društvo Srbije",
journal = "Voćarstvo",
title = "Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka, Effect of redistillation cuts on quality of ‘Crvena Ranka’ plum brandy",
pages = "27-21",
number = "185-186",
volume = "48"
}

Nikićević, N., Popović, B., Tešević, V., Mitrović, O., Kandić, M., Miletić, N.,& Urošević, I.. (2014). Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka. in Voćarstvo
Čačak : Naučno voćarsko društvo Srbije., 48(185-186), 21-27.

Nikićević N, Popović B, Tešević V, Mitrović O, Kandić M, Miletić N, Urošević I. Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka. in Voćarstvo. 2014;48(185-186):21-27..

Nikićević, Ninoslav, Popović, Branko, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Miletić, Nemanja, Urošević, Ivan, "Uticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena ranka" in Voćarstvo, 48, no. 185-186 (2014):21-27.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/833
AB  - The paper examines the influence of charging level of alambic at redistillation of raw distillates of plum and apple on chemical composition of obtained hearts of the distillates. The charging level was 40, 50, 60, 70, 80, 90 and 100% of usable boiler volume. Redistillation was done at identical regime using similar distillation rate. Differences in the obtained mid-fractions (hearts), depending on the alambic charging level at redistillation was established for the distillate components (esters, acids, aldehydes and HCN) which change chemically at distillation. Charging level of alambic did not significantly affect the differences in content of higher alcohols, furfural, methanol and benzaldehyde in obtained mid-fractions.
AB  - Статията изследва влиянието на нивото на запълване на съда при редистилация на сурови дестилати от сливи и ябълки върху химичния състав на получените междинни фракции на дестилатите. Нивото на запълване е 40, 50, 60, 70, 80, 90 и 100% от исползваемия, обем на казана. Редистилацията е направена при еднакъб режим използваики подобна скорост на дестилация. Установени са разликите в получените междинни фракции зависещи от нивото на запълване при редистилация за дестилатни компоненти (естери, киселини, алдехиди и HCN) променящи се химически при дестилация. Нивото на запълване на съда не влияезначително върху разликите в съдържанието на по-висши алкохоли , фурфурал, метанол и бензалдехид при получените междинни фракции.
PB  - Troyan : Research Institute of Mountain Stockbreeding and Agriculture
T2  - Journal of Mountain Agriculture on the Balkans
T1  - Effect of charging level in alambic at redistillation on chemical composition of fruit distillates
T1  - Bлияние на нивото на запълване на съда при редистилация върху химичния състав на плодови дестилати
EP  - 940
IS  - 4
SP  - 934
VL  - 15
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Miletić, Nemanja",
year = "2012",
abstract = "The paper examines the influence of charging level of alambic at redistillation of raw distillates of plum and apple on chemical composition of obtained hearts of the distillates. The charging level was 40, 50, 60, 70, 80, 90 and 100% of usable boiler volume. Redistillation was done at identical regime using similar distillation rate. Differences in the obtained mid-fractions (hearts), depending on the alambic charging level at redistillation was established for the distillate components (esters, acids, aldehydes and HCN) which change chemically at distillation. Charging level of alambic did not significantly affect the differences in content of higher alcohols, furfural, methanol and benzaldehyde in obtained mid-fractions., Статията изследва влиянието на нивото на запълване на съда при редистилация на сурови дестилати от сливи и ябълки върху химичния състав на получените междинни фракции на дестилатите. Нивото на запълване е 40, 50, 60, 70, 80, 90 и 100% от исползваемия, обем на казана. Редистилацията е направена при еднакъб режим използваики подобна скорост на дестилация. Установени са разликите в получените междинни фракции зависещи от нивото на запълване при редистилация за дестилатни компоненти (естери, киселини, алдехиди и HCN) променящи се химически при дестилация. Нивото на запълване на съда не влияезначително върху разликите в съдържанието на по-висши алкохоли , фурфурал, метанол и бензалдехид при получените междинни фракции.",
publisher = "Troyan : Research Institute of Mountain Stockbreeding and Agriculture",
journal = "Journal of Mountain Agriculture on the Balkans",
title = "Effect of charging level in alambic at redistillation on chemical composition of fruit distillates, Bлияние на нивото на запълване на съда при редистилация върху химичния състав на плодови дестилати",
pages = "940-934",
number = "4",
volume = "15"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M.,& Miletić, N.. (2012). Effect of charging level in alambic at redistillation on chemical composition of fruit distillates. in Journal of Mountain Agriculture on the Balkans
Troyan : Research Institute of Mountain Stockbreeding and Agriculture., 15(4), 934-940.

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Miletić N. Effect of charging level in alambic at redistillation on chemical composition of fruit distillates. in Journal of Mountain Agriculture on the Balkans. 2012;15(4):934-940..

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Miletić, Nemanja, "Effect of charging level in alambic at redistillation on chemical composition of fruit distillates" in Journal of Mountain Agriculture on the Balkans, 15, no. 4 (2012):934-940.

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/274
AB  - U radu su ispitivane fizičko hemijske karakteristike plodova pet sorata šljive kombinovanih svojstava koje su široko zastupljene u voćarstvu Srbije - 'Čačanska lepotica', 'Čačanska najbolja', 'Čačanska rodna', 'Valjevka' i 'Stanley', sa dva lokaliteta. Šljive su obrane u stadijumu pune zrelosti i prerađene u šljivovicu na isti način. Izvršena je fizičko hemijska analiza i senzorna ocena proizvedenih sortnih šljivovica. Razlike u hemijskom sastavu i senzornim karakteristikama dobijenih šljivovica uslovljene su sortnim karakteristikama ploda i lokalitetom sa kojeg potiču. Sve šljivovice su zadovoljavale zahteve zakonske regulative Srbije i EU.
AB  - Besides plum cultivars intended for brandy making, numerous plum cultivars with combined traits are also used for the production of plum brandy in Serbia. The latter are used as dessert fruits, as well as for freezing and processing into prunes, jam, marmalade, compote, etc. In some years, depending on market trends, larger or smaller quantities of high-quality fruits of the these cultivars, which are, otherwise, intended for both fresh consumption and processing by means of different methods of preservation, are being processed into brandy. In seasons in question, plum fruits are harvested exactly at the moment when they reach the stage of maturity that is common for plums intended for processing into brandy. In this paper we investigated physical and chemical properties of fruits of five cultivars with combined traits widely grown in Serbia - 'Čačanska Lepotica', 'Čačanska Najbolja', 'Čačanska Rodna', 'Valjevka' and 'Stanley', grown on two localities. Processing of the tested plum varieties into brandy was done in the same manner. Physical and chemical analysis was performed as well as the assessment of sensory characteristics of the produced plum brandies. Fruit characteristics of individual varieties, as well as the location from which these plum fruits originate are of great importance for the quality of brandy. The composition of produced plum brandies meets the legislation requirements of both Serbia and the EU. The utilization of high-quality fruits and applied technological processes resulted in considerably low content of undesirable components in plum brandies (methanol and prussic acid) which are below the legally permitted maximum. Differences in sensory assessment of brandies produced from the same cultivar, which depend on growing locality, ranged from 0.21 points (in 'Čačanska Najbolja') to 0.70 points (in 'Čačanska Rodna').
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Kvalitet šljivovica od sorata šljive kombinovanih svojstava
T1  - Quality of plum brandies produced from plum cultivars with combined properties
EP  - 31
IS  - 177-178
SP  - 23
VL  - 46
UR  - conv_1326
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Miletić, Nemanja",
year = "2012",
abstract = "U radu su ispitivane fizičko hemijske karakteristike plodova pet sorata šljive kombinovanih svojstava koje su široko zastupljene u voćarstvu Srbije - 'Čačanska lepotica', 'Čačanska najbolja', 'Čačanska rodna', 'Valjevka' i 'Stanley', sa dva lokaliteta. Šljive su obrane u stadijumu pune zrelosti i prerađene u šljivovicu na isti način. Izvršena je fizičko hemijska analiza i senzorna ocena proizvedenih sortnih šljivovica. Razlike u hemijskom sastavu i senzornim karakteristikama dobijenih šljivovica uslovljene su sortnim karakteristikama ploda i lokalitetom sa kojeg potiču. Sve šljivovice su zadovoljavale zahteve zakonske regulative Srbije i EU., Besides plum cultivars intended for brandy making, numerous plum cultivars with combined traits are also used for the production of plum brandy in Serbia. The latter are used as dessert fruits, as well as for freezing and processing into prunes, jam, marmalade, compote, etc. In some years, depending on market trends, larger or smaller quantities of high-quality fruits of the these cultivars, which are, otherwise, intended for both fresh consumption and processing by means of different methods of preservation, are being processed into brandy. In seasons in question, plum fruits are harvested exactly at the moment when they reach the stage of maturity that is common for plums intended for processing into brandy. In this paper we investigated physical and chemical properties of fruits of five cultivars with combined traits widely grown in Serbia - 'Čačanska Lepotica', 'Čačanska Najbolja', 'Čačanska Rodna', 'Valjevka' and 'Stanley', grown on two localities. Processing of the tested plum varieties into brandy was done in the same manner. Physical and chemical analysis was performed as well as the assessment of sensory characteristics of the produced plum brandies. Fruit characteristics of individual varieties, as well as the location from which these plum fruits originate are of great importance for the quality of brandy. The composition of produced plum brandies meets the legislation requirements of both Serbia and the EU. The utilization of high-quality fruits and applied technological processes resulted in considerably low content of undesirable components in plum brandies (methanol and prussic acid) which are below the legally permitted maximum. Differences in sensory assessment of brandies produced from the same cultivar, which depend on growing locality, ranged from 0.21 points (in 'Čačanska Najbolja') to 0.70 points (in 'Čačanska Rodna').",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Kvalitet šljivovica od sorata šljive kombinovanih svojstava, Quality of plum brandies produced from plum cultivars with combined properties",
pages = "31-23",
number = "177-178",
volume = "46",
url = "conv_1326"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M.,& Miletić, N.. (2012). Kvalitet šljivovica od sorata šljive kombinovanih svojstava. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 46(177-178), 23-31.
conv_1326

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Miletić N. Kvalitet šljivovica od sorata šljive kombinovanih svojstava. in Voćarstvo. 2012;46(177-178):23-31.
conv_1326 .

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Miletić, Nemanja, "Kvalitet šljivovica od sorata šljive kombinovanih svojstava" in Voćarstvo, 46, no. 177-178 (2012):23-31,
conv_1326 .

TY  - JOUR
AU  - Popović, Branko
AU  - Paunović, Svetlana A.
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/261
AB  - 'Čačanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Čačanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Čačanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Čačanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.
PB  - International Society for Horticultural Science
T2  - Acta Horticulturae
T1  - Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'
EP  - 760
IS  - 1
SP  - 755
VL  - 981
DO  - 10.17660/actahortic.2013.981.121
UR  - conv_1743
ER  - 

@article{
author = "Popović, Branko and Paunović, Svetlana A. and Mitrović, Olga and Kandić, Miodrag and Nikićević, Ninoslav and Tešević, Vele",
year = "2012",
abstract = "'Čačanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Čačanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Čačanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Čačanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.",
publisher = "International Society for Horticultural Science",
journal = "Acta Horticulturae",
title = "Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'",
pages = "760-755",
number = "1",
volume = "981",
doi = "10.17660/actahortic.2013.981.121",
url = "conv_1743"
}

Popović, B., Paunović, S. A., Mitrović, O., Kandić, M., Nikićević, N.,& Tešević, V.. (2012). Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'. in Acta Horticulturae
International Society for Horticultural Science., 981(1), 755-760.
https://doi.org/10.17660/actahortic.2013.981.121
conv_1743

Popović B, Paunović SA, Mitrović O, Kandić M, Nikićević N, Tešević V. Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'. in Acta Horticulturae. 2012;981(1):755-760.
doi:10.17660/actahortic.2013.981.121
conv_1743 .

Popović, Branko, Paunović, Svetlana A., Mitrović, Olga, Kandić, Miodrag, Nikićević, Ninoslav, Tešević, Vele, "Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'" in Acta Horticulturae, 981, no. 1 (2012):755-760,
https://doi.org/10.17660/actahortic.2013.981.121 .,
conv_1743 .

TY  - JOUR
AU  - Vulić, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Velicković, Milovan
AU  - Todosijević, Marina
AU  - Popović, Branko
AU  - Urošević, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - https://refri.institut-cacak.org/handle/123456789/231
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
PB  - Macedonian Journal of Chemistry and Chemical Engineering
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars
EP  - 227
IS  - 2
SP  - 217
VL  - 31
DO  - 10.20450/mjcce.2012.17
UR  - conv_1675
ER  - 

@article{
author = "Vulić, Todor and Nikićević, Ninoslav and Stanković, Ljubiša and Velicković, Milovan and Todosijević, Marina and Popović, Branko and Urošević, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
publisher = "Macedonian Journal of Chemistry and Chemical Engineering",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars",
pages = "227-217",
number = "2",
volume = "31",
doi = "10.20450/mjcce.2012.17",
url = "conv_1675"
}

Vulić, T., Nikićević, N., Stanković, L., Velicković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering
Macedonian Journal of Chemistry and Chemical Engineering., 31(2), 217-227.
https://doi.org/10.20450/mjcce.2012.17
conv_1675

Vulić T, Nikićević N, Stanković L, Velicković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
doi:10.20450/mjcce.2012.17
conv_1675 .

Vulić, Todor, Nikićević, Ninoslav, Stanković, Ljubiša, Velicković, Milovan, Todosijević, Marina, Popović, Branko, Urošević, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://doi.org/10.20450/mjcce.2012.17 .,
conv_1675 .