Effects of some production factors on chemical composition and sensory qualities of Williams pear brandy
2005
Nikićević N.
Pear is one of the most widely grown fruit species across the world, but of all varieties, the best and most appreciated is for sure Williams pear or Bartlett pear as better known in the West. Those choosy worldwide have been enchanted over decades and centuries by its generous, exuberant and extraordinarily pleasing aroma. Bartlett pear’s qualities are probably best expressed through its far and wide famous, delicious, of the same name, pear brandy. For many people it is a queen of all fruit brandies, while for others it is, in general, the best strong alcoholic drink. However, Williams pear brandy is scarcely present in foreign, particularly domestic, professional and scientific literature. This is the reason why the present paper’s author wants to pay due respect to Williams pear brandy for sensory pleasure it affords. Production of top quality Williams pear brandy (top quality only because it is what this pear deserves) is neither simple nor easy. The present paper deals with the most important stages of pear brandy production, therefore it is a pioneering attempt to acquaint scientific, professional and broader consumer audience with this top quality brandy.
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