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 +2 more
exaly +13 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
exaly +5 more sources
Possibilities for methanol content reduction in plum brandy [PDF]
Journal of Agricultural Sciences (Belgrade), 2005 Several methods for reducing the methanol content of plum brandies were tried: possibilities for its reduced forming during fruit must alcohol fermentation, and employing effective and rational methods in order to decrease the already existing amount of ...
Vele Tesevic
exaly +4 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
Investment analysis of plum brandy production – methodology approach
Apstract: Applied Studies in Agribusiness and Commerce, 2008 The major prerequisite of successful entrepreneurship venture is quality of decision-making process. Decision in investment is the most important financial decision.
Lari Hadelan
doaj +5 more sources
Heavy metals content in Serbian old plum brandies [PDF]
Journal of the Serbian Chemical Society, 2013 Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by applying atomic spectrometry techniques.
Bonić Mirjana +9 more
doaj +6 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 +3 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
COMPRASION OF THE QUALITY OF PLUM BRANDIES FROM THE REPUBLIC OF SRPSKA
Journal of Chemists, Technologists and EnvironmentalistsFruit brandy is an agricultural and food product obtained by alcoholic fermentation and distillation of fermented fruit pulp. Plum as a fruit, is a raw material which is suitable for the production of brandy and the most commonly used variety of fruit ...
Maja Milijaš
doaj +2 more sources