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dc.creatorVulić, Todor
dc.creatorNikićević, Ninoslav
dc.creatorStanković, Ljubiša
dc.creatorVelicković, Milovan
dc.creatorTodosijević, Marina
dc.creatorPopović, Branko
dc.creatorUrošević, Ivan
dc.creatorStanković, Miroslava
dc.creatorBeraha, Isidora
dc.creatorTešević, Vele
dc.date.accessioned2023-04-11T12:28:48Z
dc.date.available2023-04-11T12:28:48Z
dc.date.issued2012
dc.identifier.issn1857-5552
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/231
dc.description.abstractThe 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.en
dc.publisherMacedonian Journal of Chemistry and Chemical Engineering
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceMacedonian Journal of Chemistry and Chemical Engineering
dc.subjectred curranten
dc.subjectgas chromatographyen
dc.subjectfruit spiriten
dc.subjectcultivaren
dc.subjectblack curranten
dc.titleChemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivarsen
dc.typearticle
dc.rights.licenseBY-NC
dc.citation.epage227
dc.citation.issue2
dc.citation.other31(2): 217-227
dc.citation.rankM23
dc.citation.spage217
dc.citation.volume31
dc.identifier.doi10.20450/mjcce.2012.17
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/74/228.pdf
dc.identifier.rcubconv_1675
dc.identifier.scopus2-s2.0-84873438414
dc.identifier.wos000314145100005
dc.type.versionpublishedVersion


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