xmlui.ArtifactBrowser.ItemViewer.show_simple

Sensory quality of trivarietal plum brandies

dc.creatorPopović, Branko
dc.creatorNikićević, Ninoslav
dc.creatorTešević, Vele
dc.creatorUrošević, Ivan
dc.creatorMitrović, Olga
dc.creatorKandić, Miodrag
dc.date.accessioned2023-10-22T22:29:45Z
dc.date.available2023-10-22T22:29:45Z
dc.date.issued2016
dc.identifier.isbn978-86-87611-41-2
dc.identifier.isbn978-86-87611-42-9 (niz)
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/716
dc.description.abstractU radu su prikazani rezultati senzorne analize 6 monosortnih šljivovica (sorata Crvena ranka, Požegača, Dragačica, Stenlej, Čačanska rodna i Čačanska lepotica) i 8 trosortnih šljivovica dobijenih mešanjem ovih sorata, pri čemu je, u svim mešavinama (kupažima), sa 50% bila zastupljena rakija sorte Crvena ranka, a dve rakije od ostalih pomenutih sorata sa po 25%. Mešavine (kupaži) su proizvedene na dva načina –mešanjem monosortnih destilata pre ili nakon redestilacije (po 4 rakije). Formiranjem odgovarajućih trosortnih mešavina mogu se dobiti šljivovice koje imaju viši senzorni kvalitet od komponentnih monosortnih rakija, i koje su odlična osnova za proizvodnju vrhunskih šljivovica.sr
dc.description.abstractThe paper presents the results of sensory analysis involving 6 monovarietal plum brandies (cultivars: Crvena ranka, Požegača, Dragačica, Stanley, Čačanska rodna and Čačanska lepotica) and 8 trivarietal plum brandies obtained by blending these cultivars, where all of the distinctive blands (coupages) had a 50% content of the brandy made from the Crvena ranka cultivar, combined with two of the other brandies, each represented with a 25% share. The blends (coupages) were produced using two methods – blending the monovarietal distillates either before or after the redistillation (with 4 brandies in each one). By forming the corrrespodning trivarietal blends, it is possible to obtain plum brandies which – apart from possessing a higher sensory quality than the monovarietal brandies – also constitute an excellent base for the production of supreme plum brandies.sr
dc.language.isosrsr
dc.publisherČačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačkusr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//sr
dc.rightsopenAccesssr
dc.sourceZbornik radova 2 : XXI Savetovanje o biotehnologiji sa međunarodnim učešćem, 11-12. mart 2016,.Čačak, Srbijasr
dc.subjectsorta šljivesr
dc.subjectCrvena rankasr
dc.subjectšljivovicasr
dc.subjectkupažiranjesr
dc.subjectsenzorne karakteristikesr
dc.subjectplum cultivarsr
dc.subjectplum brandysr
dc.subjectblendingsr
dc.subjectsensory characteristicssr
dc.titleSenzorni kvalitet trosortnih šljivovicasr
dc.titleSensory quality of trivarietal plum brandiessr
dc.typeconferenceObjectsr
dc.rights.licenseARRsr
dc.citation.epage710
dc.citation.spage705
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/1532/bitstream_1532.pdf
dc.type.versionpublishedVersionsr


xmlui.dri2xhtml.METS-1.0.item-files-head

Thumbnail

xmlui.ArtifactBrowser.ItemViewer.head_parent_collections

xmlui.ArtifactBrowser.ItemViewer.show_simple