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dc.creatorPopović, Branko
dc.creatorRadičević, Sanja
dc.creatorMitrović, Olga
dc.creatorKorićanac, Aleksandra
dc.creatorNikićević, Ninoslav
dc.creatorTešević, Vele
dc.creatorUrošević, Ivan
dc.date.accessioned2023-12-26T09:00:18Z
dc.date.available2023-12-26T09:00:18Z
dc.date.issued2023
dc.identifier.isbn978-99976-816-1-4
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/852
dc.description.abstractAccording to the average annual production, sour cherries take the third place in Serbian fruit production. In the assortment, the most represented is the autochthonous variety ‘Oblačinska’, which is characterized by a very small fruit. In recent decades, large-fruited varieties bred at the Fruit Research Institute in Čačak, have become more widespread in sour cherry orchards. Some of the newly bred varieties, similar to ‘Oblačinska’, are characterized by combined properties and can be used as fresh fruit and/or for various types of processing. Sour cherries are mainly used in Serbia as raw material for obtaining numerous products. Frozen cherries dominate, but juices, sour cherry in brine, dried fruits, candied fruits, compote, wine, vinegar, liqueurs are also produced, and in recent years, sour cherry spirit is gaining interest. The paper presents the results of two-year examinations of the suitability of two varieties of sour cherries with combined properties - ‘Šumadinka’ (‘Köröser Weichsel’ × ‘Heimanns Konservenweichsel’) and ‘Sofija’ (‘Čačanski rubin’ × ‘Heimanns Konservenweichsel’), bred in Čačak, and standard variety ‘Heimanns Konservenweichsel’, for the production of spirits. The sour cherry spirits were produced from spontaneously fermented mashes of sour cherry fruits with stones, followed by double distillation in alembic of traditional design. The obtained monovarietal sour cherry spirits differed significantly in spirit yields and contents of the ten major volatile components. Based on the results of sensory analysis in both years, all obtained monovarietal sour cherry spirits can be classified as high-quality spirit drinks.sr
dc.language.isoensr
dc.publisherEast Sarajevo : Faculty of Agriculturesr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200215/RS//sr
dc.rightsopenAccesssr
dc.sourceBook of Proceedings : XIV International Scientific Agricultural Symposium “Agrosym 2023”, October 05-08 2023, Jahorina, Republic of Srpska, Bosnia and Herzegovinasr
dc.subjectPrunus cerasussr
dc.subjectsour cherry spiritsr
dc.subjectyield of distillatesr
dc.subjectvolatile componentssr
dc.subjectsensory characteristicssr
dc.titleNewly created Čačak’s sour cherry varieties as a raw material for spirit productionsr
dc.typeconferenceObjectsr
dc.rights.licenseARRsr
dc.citation.epage225
dc.citation.spage220
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/2307/bitstream_2307.pdf
dc.type.versionpublishedVersionsr


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