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Defining the most suitable model of glass for consuming plum brandy
dc.creator | Urošević, Ivan | |
dc.creator | Popović, Branko | |
dc.creator | Nikićević, Ninoslav | |
dc.creator | Stanković, Ljubiša | |
dc.creator | Tešević, Vele | |
dc.date.accessioned | 2023-10-16T06:24:12Z | |
dc.date.available | 2023-10-16T06:24:12Z | |
dc.date.issued | 2021 | |
dc.identifier.isbn | 978-86-6042-012-3 | |
dc.identifier.uri | https://refri.institut-cacak.org/handle/123456789/676 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Belgrade : Balkans Scientific Center of the Russian Academy of Natural Sciences | sr |
dc.relation | Ministry of agriculture, forestry and water management of Republic of Serbia (Contract number: 680-00-00067/3/2020-02) | sr |
dc.rights | openAccess | sr |
dc.source | Proceedings : 3rd International Symposium: Modern Trends in Agricultural Production Rural Development and Environmental Protection, Vrnjacka Banja, Serbia, July, 01-03. 2021. | sr |
dc.subject | plum brandy | sr |
dc.subject | glasses for spirit drinks | sr |
dc.subject | plum variety | sr |
dc.subject | sensory characteristics | sr |
dc.title | Defining the most suitable model of glass for consuming plum brandy | sr |
dc.type | conferenceObject | sr |
dc.rights.license | ARR | sr |
dc.citation.epage | 294 | |
dc.citation.spage | 284 | |
dc.identifier.fulltext | http://refri.institut-cacak.org/bitstream/id/1327/bitstream_1327.pdf | |
dc.type.version | publishedVersion | sr |