Results 1 to 10 of about 48,040 (239)

Determination of phthalates in plum spirit and their occurrence during plum spirit production [PDF]

Acta Alimentaria, 2016
Phthalates are ubiquitous environmental contaminants that, due to their lipophilicity, migrate more readily into beverages with higher ethanol content. The aim of this work was to study the occurrence of phthalates in samples during the plum spirit production and in the final product, plum spirit manufactured by registered producers from five European ...
Jurica, K., Brčić Karačonji, I., Lasić, D., Vukić Lušić, D., Anić Jurica, S., Lušić, D.   +5 more
openaire   +5 more sources

Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars [PDF]

Journal of the Serbian Chemical Society, 2019
During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar ...
Popović Branko T., Mitrović Olga V., Leposavić Aleksandar P., Paunović Svetlana A., Jevremović Darko R., Nikićević Ninoslav J., Tešević Vele V.   +6 more
doaj   +5 more sources

Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation [PDF]

Journal of the Serbian Chemical Society
Volatile compounds of plum spirit have a decisive influence on its quality and are closely related to the method of production. In this paper, minor and major volatile of plum spirits produced in small artisanal distilleries of Montenegro, obtained by ...
Zejak Dejan B., Popović Branko T., Leposavić Aleksandar P., Spalević Velibor R., Tešević Vele V.   +4 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]

Foods
This study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy.
Josef Balák, Lucie Drábová, Vojtěch Ilko, Dominik Maršík, Irena Jarošová Kolouchová   +4 more
doaj   +2 more sources

Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks [PDF]

Foods, 2020
The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds.
Mateusz Różański, Katarzyna Pielech-Przybylska, Maria Balcerek   +2 more
doaj   +2 more sources

CONTENT OF HARMFUL CHEMICAL COMPOUNDS THAT MAY PERSIST IN PLUM SPIRITS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
In Bosnia and Herzegovina plum spirits are often made in small quantity production batches, involving pot still alembic vessels. In many cases the producer will utilize plums still retaining their stone during the fermentation process which results in ...
NERMINA SPAHO, MILENKO BLESIĆ, MIRSAD KURTOVIĆ, BERINA BOROVAC   +3 more
doaj   +1 more source

Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale

Fermentation
The specific sensory properties attributed to distillates from different plum varieties are intricately linked to aromatic substances, fruit quality, and technology employed during production.
Josef Balak, Lucie Drábová, Olga Maťátková, Marek Doležal, Dominik Marsík, Irena Jarosova Kolouchova   +5 more
doaj   +2 more sources

Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods [PDF]

Processes, 2023
The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries.
Branko Popović, Olga Mitrović, Ninoslav Nikićević, Vele Tešević, Ivan Urošević, Nemanja Miletić, Svetomir Milojević   +6 more
openaire   +4 more sources

Suitability of new plum genotypes developed in Čačak for processing into plum spirit

Acta Horticulturae, 2021
Considering the presence of numerous autochthonous cultivars in plum assortment providing high-quality plum spirit, breeding work in Serbia has not included developing cultivars for plum spirit production. With regard to the utilization of fruit, the goals of plum breeding at Fruit Research Institute, Čačak are developing cultivars suitable for fresh ...
Popović, Branko, Mitrović, Olga, Glišić, Ivana, Milošević, Nebojša, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan   +6 more
openaire   +3 more sources

BRANDING OF THE DESTINATION OF PODGORINA THROUGH THE ROUTE OF “RAKIJA ŠLJIVOVICA”, A UNESCO HERITAGE ROUTE

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, Katarina Stojanović, Drago Cvijanović   +2 more
doaj   +1 more source