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Effect of redistillation cuts on quality of ‘Crvena Ranka’ plum brandy

dc.creatorNikićević, Ninoslav
dc.creatorPopović, Branko
dc.creatorTešević, Vele
dc.creatorMitrović, Olga
dc.creatorKandić, Miodrag
dc.creatorMiletić, Nemanja
dc.creatorUrošević, Ivan
dc.date.accessioned2023-11-22T10:34:18Z
dc.date.available2023-11-22T10:34:18Z
dc.date.issued2014
dc.identifier.issn1820-5054
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/788
dc.description.abstractCrvena ranka se svrstava u sorte šljive za proizvodnju šljivovice vrhunskog kvaliteta. Cilj rada je bio da se utvrdi uticaj momenta odvajanja frakcija srca i patoke u toku redestilacije na kvalitet – hemijski sastav i senzorne karakteristike šljivovice sorte Crvena ranka. Različiti momenti odvajanja srednje frakcije od frakcije patoke pri redestilaciji uticali su na to da se proizvedene šljivovice značajno razlikuju po sadržajima ukupnih kiselina, ukupnih estara, 1-heksanola i drugih sastojaka koji prelaze u destilat pri kraju izdvajanja srednje frakcije ili na početku i u toku izdvajanja frakcije patoke. Nisu utvrđene značajnije razlike u senzornim ocenama dobijenih šljivovica.sr
dc.description.abstract‘Crvena Ranka’ is a plum cultivar intended for production of top-quality plum brandies. Traditional processing of fruits of ‘Crvena Ranka’ into brandy includes double alembic distillation. The first distillation of fermented mash does not involve separation of fractions, whereby ethanol content in the distillate obtained (raw plum brandy)– ranges from 20 to 25% v/v, although it commonly amounts to 30% v/v. The second distillation (redistillation of raw brandy) results in the separation of the head, heart and tail products whereby only the mid-fraction (heart) is used for producing the end product – plum brandy. In traditional plum production, ethanol content in mid-fraction is about 50% v/v. Modern redistillation procedure recommends earlier separation of heart from tail, ethanol content in thus obtained mid-fraction being in excess of 50% v/v, reaching even 65% v/v. The present study was undertaken to establish the effect of heart and tail cutting times on quality – chemical composition and sensory characteristics – of plum brandy made from fruits of ‘Crvena Ranka’. Redistillation of raw crude plum brandy with 25.8% v/v ethanol content involved 6 redistillation methods. Depending on heart and tail cutting times, mid-fractions obtained had 50%, 52.5%, 55.0%, 57.5%, 60.0% and 62.5% v/v ethanol content. Identical quantity of the head products was yielded in all redistillation variants (1% batch). Ethanol content in the obtained mid-fractions was lowered to 45% v/v by deionized water. Gas-chromatographic and chemical analyses of major components in the brandies were performed. Sensory analysis was done by a modified Buxbaum method. Different cuts of distillate to separate the heart products from the tail products had an influence on chemical composition viz. total acids, total esters, 1-hexanol as well as the components turning into the distillate either at the end of separation of mid-fraction or at the beginning and during the separation of the tail products. As for the sensory assessment of plum brandies produced, no significant differences were evidenced.sr
dc.language.isosrsr
dc.publisherČačak : Naučno voćarsko društvo Srbijesr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//sr
dc.rightsopenAccesssr
dc.sourceVoćarstvosr
dc.subjectCrvena rankasr
dc.subjectšljivovicasr
dc.subjectredestilacijasr
dc.subjecthemijski sastavsr
dc.subjectsenzorne karakteristikesr
dc.subjectplum brandysr
dc.subjectredistillationsr
dc.subjectchemical compositionsr
dc.subjectsensory characteristicssr
dc.titleUticaj momenta odvajanja srednje frakcije pri redestilaciji na kvalitet šljivovice sorte Crvena rankasr
dc.titleEffect of redistillation cuts on quality of ‘Crvena Ranka’ plum brandysr
dc.typearticlesr
dc.rights.licenseARRsr
dc.citation.epage27
dc.citation.issue185-186
dc.citation.rankM51
dc.citation.spage21
dc.citation.volume48
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/1889/bitstream_1889.pdf
dc.type.versionpublishedVersionsr


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