GC-FID-MS Based Metabolomics to Access Plum Brandy Quality [PDF]
Molecules, 2021 Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance.
Stefan Ivanović +5 more
doaj +12 more sources
THE PLUM BRANDY FROM OAȘ LAND SYMBOL OF IDENTITY AND OF LOCAL SPECIFICITY [PDF]
Revista Română de Geografie Politică, 2023 The plum brandy from Oaș Land is an identitary, specific element, deeply rooted into geographical romanian realities. With its origins long lost in past time, the craft and art of obtaining the plum brandy are nowadays in danger to be lost against the ...
Grigore Vasile HERMAN +6 more
doaj +4 more sources
Volatile Components from Old Plum Brandies [PDF]
Food Technology and Biotechnology, 2005 Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy.
Ninoslav Nikićević +6 more
doaj +7 more sources
The determination of furaldehyde and benzaldehyde in plum brandy [PDF]
Hemijska Industrija, 2005 Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate.
Rajković Miloš B., Perić Lazar
doaj +4 more sources
Preliminary Investigation of Fruit Mash Inoculation with Pure Yeast Cultures: A Case of Volatile Profile of Industrial-Scale Plum Distillates [PDF]
FoodsThis study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy.
Josef Balák +4 more
doaj +2 more sources
Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS [PDF]
Molecules, 2020 Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult.
Urszula Dziekońska-Kubczak +3 more
doaj +2 more sources
ANTIOXIDANT CONTENT IN ROMANIAN TRADITIONAL DISTILLED ALCOHOLIC BEVERAGES [PDF]
Studia Universitatis Babes-Bolyai Chemia, 2015 This is a first detailed analysis of the antioxidant activity in traditional fruit-derived distilled alcoholic beverages from Romania (țuica). A distinctly highest activity, paralleled by Folin-Ciocalteu data and UV-vis absorbances, was seen in the most
Bianca MUREȘAN +7 more
doaj +2 more sources
Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties [PDF]
Foods, 2020 The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four plum varieties throughout fermentation in laboratory conditions during two ...
Magdalena Skotniczny +3 more
doaj +2 more sources
Ekonomika Poljoprivrede (1979), 2023 Plum brandy is one of the most recognizable symbols of Republic of Serbia. Production of plum brandy is recently on the UNESCO list and can be a very significant factor in the process of promoting the destination from the aspect of tourism.
Nenad Ikonić +2 more
doaj +1 more source
Analytical Characterization and Sensory Analysis of Distillates of Di erent Varieties of Grapes Aged by an Accelerated Method [PDF]
, 2020 The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airen type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving
García Barroso, Carmelo +5 more
core +1 more source