Results 1 to 10 of about 342,058 (98)

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.
Katarzyna Pielech-Przybylska, Maria Balcerek   +1 more
exaly   +5 more sources

Heat-Damaged Fruits of ‘Čačanska Lepotica’ as a Raw Material for Plum Spirit Production: Possibilities for Improving Product Quality [PDF]

Foods
Because of the rising occurrence of extremely hot summers linked to climate change, there is a mass appearance of heat-damaged fruits of ‘Čačanska Lepotica’, which are unsuitable for fresh consumption and processing into products in which the fruits ...
Branko Popović, Ninoslav Nikićević, Vele Tešević, Ivan Urošević, Olga Mitrović, Aleksandar Leposavić, Aleksandra Korićanac   +6 more
doaj   +3 more sources

ICP-MS Elemental Profiling and Antioxidant Characterization of Romanian Artisanal Pălincă-Based Beverages Enriched with Honey, Wild Fruits, and Wood Materials [PDF]

Molecules
Traditional Romanian Pălincă is a protected fruit spirit obtained from fermented fruit matrices, whereas honey- and botanical-enriched Pălincă-based beverages require integrated compositional and technological characterization.
Petrică Tudor Moțiu, Mariana Florica Bei, Ioana Andra Vlad, Szilárd Bartha, Voichița Timiş-Gânsac, Călin Gheorghe Pășcuț, Laviniu Ioan Nuțu Burescu, Eliza Maria Agud, Eugen Traian Jude, Alexandru Ioan Apahidean, Anamaria Călugăr, Adrian Tunduc, Florin Dumitru Bora   +12 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.
Irena Jarošová, Vojtech Ilko, Lucie Drábová   +2 more
exaly   +4 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   +2 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   +2 more sources

Chemical characterization of different wood fragments and their volatile composition in model spirit solutions [PDF]

Chemical Industry and Chemical Engineering Quarterly
This study characterizes oak (sessile and pedunculate oak) and alternative wood (black locust, Myrobalan plum, wild cherry, and mulberry) species as important sources of volatile compounds of aged spirits. Nowadays, their fragments are used to hasten the
Smailagić Anita, Veljović Sonja, Lević Steva, Šolević-Knudsen Tatjana, Nedović Viktor, Pavlović Vladimir, Natić Maja   +6 more
doaj   +2 more sources

Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Food Technology and Biotechnology, 2019
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries.
Sonja P. Veljović, Nikola S. Tomić, Miona M. Belović, Ninoslav J. Nikićević, Predrag V. Vukosavljević, Miomir P. Nikšić, Vele V. Tešević   +6 more
doaj   +2 more sources

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.
Irena Jarošová, Olga Maťátková, Lucie Drábová   +2 more
exaly   +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