Plum as a raw material and its influence on the quality of brandy
Stanisavljević, Dragana | Mihajlović, Jovana | Nešović, Ivan | Stojanović, Milica | Ćirković, Dušica | Mickovski Stefanović, Violeta | Ilić, Predrag | Randjelović, Dobrila | Veličković, Dragan | Zlatanović, Zvonko
Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies obtained from different varieties were performed. It was established that the characteristics of plum brandy depend primarily on the variety of plums. The best results were shown by brandies from the Moravka and Čačanska lepotica varieties, while the brandy sample from the Stanley variety was somewhat weaker.
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Bibliographic information
Publisher Faculty of Agronomy , Čačak (Serbia)
This bibliographic record has been provided by Matica Srpska Library
