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Quality of plum brandy as affected by the timing of destillation of fermented plum mash

dc.creatorPopović, Branko
dc.creatorNikićević, Ninoslav
dc.creatorGavrilović-Damnjanović, Jelica
dc.creatorMitrović, Olga
dc.creatorSrećković, Milan
dc.creatorOgašanović, Dobrivoje
dc.date.accessioned2023-04-11T12:18:59Z
dc.date.available2023-04-11T12:18:59Z
dc.date.issued2009
dc.identifier.issn1820-5054
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/144
dc.description.abstractU radu su prikazani rezultati dvogodišnjih ispitivanja uticaja momenta destilacije prevrelog kljuka šljive na hemijski sastav i senzorne karakteristike rakije šljivovice. Prevreli kljukovi od izmuljanih šljiva sa košticama, sorata Čačanska rodna, Stanley i Požegača, destilisani su odmah i dva meseca po završenom alkoholnom vrenju. Momenat destilacije prevrelog kljuka šljive značajno je uticao na kvalitet rakije šljivovice. Sve šljivovice proizvedene od kasnije destilisanih kljukova, bez obzira na sortu šljive i godinu proizvodnje, sadržale su više metanola, benzaldehida, ukupnih kiselina, estara i ukupnog ekstrakta, i ocenjene su nižim senzornim ocenama nego šljivovice proizvedene od kljukova koji su destilisani odmah po završenom alkoholnom vrenju.sr
dc.description.abstractThe paper presents two-year results of the study of the timing of distillation of fermented plum mash and its effect on chemical composition and sensory characteristics of the produced plum brandy. One batch of fermented mash containing mashed plum fruits with pits of Čačanska Rodna, Stanley and Požegača was distilled immediately upon the fermentation whereas another was subjected to distillation two months upon the completed fermentation. The comparison of the mash batches suggested that plum brandies made from the latter contain (considered as a two-year mean for all the three cultivars) higher total acids, esters, total extracts, methanol and benzaldehide by 163.84%, 212.91%, 131.25%, 24.48% and 158.82% respectively than the former. In addition, the rise in the content of these ingredients is governed by cultivar specificities and year of production. Considered through two-year mean for all the three studied plum cultivars, the distillation upon two months results in the rise in higher alcohols and HCN (by 8.84% and 18.29% respectively) and decrease in total aldehides by 38.14%, whereas the timing has no influence on the furfural content in the produced brandy. However, some deviations induced by cultivar specificities and year of production have been evidenced as well. Plum brandies made from the latter batch were graded lower in respect of sensory characteristics. Si­milarly, as the mash tends to spoil, the brandy may be described as the one with shortcomings. If the distillation of fermented plum mash cannot be performed immediately upon the fermentation, the mash should not be kept in traditional manner (open vessels, presence of air-borne oxigen), but necessitates the application of new technological procedures.en
dc.publisherNaučno voćarsko društvo Srbije, Čačak
dc.rightsopenAccess
dc.sourceVoćarstvo
dc.subjectšljivovicasr
dc.subjectsenzorne karakteristikesr
dc.subjectprevreli kljuk šljivesr
dc.subjectmomenat destilacijesr
dc.subjecthemijski sastavsr
dc.subjectsensory characteristicsen
dc.subjectplum brandyen
dc.subjectfermented plum mashen
dc.subjectdistillation timingen
dc.subjectchemical compositionen
dc.titleUticaj momenta destilacije prevrelog kljuka šljive na kvalitet šljivovicesr
dc.titleQuality of plum brandy as affected by the timing of destillation of fermented plum mashen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage118
dc.citation.issue167-168
dc.citation.other43(167-168): 107-118
dc.citation.rankM51
dc.citation.spage107
dc.citation.volume43
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/31/141.pdf
dc.identifier.rcubconv_1315
dc.type.versionpublishedVersion


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