Heat-Damaged Fruits of ‘Čačanska Lepotica’ as a Raw Material for Plum Spirit Production: Possibilities for Improving Product Quality [PDF]
FoodsBecause 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 +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 SocietyVolatile 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 ...
Vele Tešević +2 more
exaly +4 more sources
Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale
FermentationThe 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 +2 more
exaly +4 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.
Katarzyna Pielech-Przybylska +1 more
exaly +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
ICP-MS Elemental Profiling and Antioxidant Characterization of Romanian Artisanal Pălincă-Based Beverages Enriched with Honey, Wild Fruits, and Wood Materials [PDF]
MoleculesTraditional 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 +12 more
doaj +2 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. +6 more
doaj +1 more source
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
Пищевые системы, 2022 Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials.
L. N. Krikunova +4 more
doaj +1 more source
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
Czech Journal of Food Sciences, 2012 The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and method of fermentation (with or without the addition of ...
Maria Balcerek, Józef Szopa
doaj +1 more source