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Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars
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.
Keywords:
red currant / gas chromatography / fruit spirit / cultivar / black currant
Source:
Macedonian Journal of Chemistry and Chemical Engineering, 2012, 31, 2, 217-227
Publisher:
Macedonian Journal of Chemistry and Chemical Engineering
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 .
