Регіональна політика Китаю періоду колоніальної експансії великих держав (середина ХІХ ст. – 1945 р.) [PDF]
Acta Horticulturae, 2008 In Serbia, besides 'Pozegaca' and autochthonous plum cultivars, some cultivars developed in Cacak are used for the production of plum brandy. 'Cacanska Lepotica' and 'Cacanska Najbolja' are dessert cultivars which are being processed into brandy only in ...
Gavrilović-Damnjanović, J. +5 more
core +7 more sources
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 +2 more
exaly +3 more sources
Terminology used in sensory evaluation of plum brandy sljivovica quality
Journal of Agricultural Sciences (Belgrade), 2005 Sensory evaluation of sljivovica quality is a demanding and responsible task To carry out the evaluation satisfactorily, certain specific conditions must be fulfilled. To clearly define all necessary sensory characteristics of sljivovica, an official vocabulary of professional terms and concepts should be established in both theory and practice.
exaly +3 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
Terminology used in sensory evaluation of plum brandy šljivovica quality [PDF]
Journal of Agricultural Sciences (Belgrade), 2005 Sensory evaluation of šljivovica quality is a demanding and responsible task To carry out the evaluation satisfactorily, certain specific conditions must be fulfilled.
Nikićević N.
doaj +1 more source
Development and validation of LC-MS/MS method with multiple reactions monitoring mode for quantification of vanillin and syringaldehyde in plum brandies [PDF]
Journal of the Serbian Chemical Society, 2014 An ultra-performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QqQ-MS/MS) method with multiple reactions monitoring mode (MRM) has been developed and validated for quantification of vanillin and syringaldehyde in plum ...
Tešević Vele +6 more
doaj +1 more source
Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil
Grasas y Aceites, 2021 Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production.
B.B. Rabrenović +5 more
doaj +1 more source
Influence of fermentation conditions on production of plum (Prunus domestica L.) wine: A response surface methodology approach [PDF]
Hemijska Industrija, 2014 Plum (Prunus domestica L.) is the most important and most commonly grown fruit species in Serbia, one of the leading plum-producing countries. It is mainly used for table consumption, drying and fruit brandy production. The use of plums for wine
Miljić Uroš D., Puškaš Vladimir S.
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