Influence of different pre-distillation steps on aromatic profile of plum spirits produced by traditional and modified methods
Аутори
Popović, BrankoMitrović, Olga
Nikićević, Ninoslav
Tešević, Vele
Urošević, Ivan
Miletić, Nemanja
Milojević, Svetomir
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 mor...e 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.
Кључне речи:
plum processing / fruit mashing / crushing / pulping / stones removing / alcoholic fermentation / fermented mash storage / aroma compoundsИзвор:
Processes, 2023, 11, 863-Издавач:
- Basel : MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200215 (Институт за воћарство, Чачак) (RS-MESTD-inst-2020-200215)
Институција/група
Institut za voćarstvoTY - 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 . .