Quality of plum brandy as affected by the timing of distillation of fermented plum mash | Uticaj momenta destilacije prevrelog kljuka sljive na kvalitet sljivovice
2009
Popovic, B., Institut za vocarstvo, Cacak (Serbia) | Nikicevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Gavrilovic-Damnjanovic, J., Institut za vocarstvo, Cacak (Serbia) | Mitrovic, O., Institut za vocarstvo, Cacak (Serbia) | Sreckovic, M., Institut za vocarstvo, Cacak (Serbia) | Ogasanovic, D., Institut za vocarstvo, Cacak (Serbia)
The paper presents two-year results of the study of the timing of distillation of fermented plum mash and its effect on chemical composition and sensory characteristics of the produced plum brandy. One batch of fermented mash containing mashed plum fruits with pits of Cacanska Rodna, Stanley and Pozegaca was distilled immediately upon the fermentation wheres another was subjected to distillation two months upon the completed fermentation. The comparison of the mash batches suggested that plum brandies made from the latter contain (considered as a two-year mean for all the three cultivars) higher total acids, ester, total extracts, methanol and benzaldehide by 163.84%, 212.91%, 131.25%, 24.48%, and 158.82% respectively than the former. In addition, the rise in the content of these ingredients is governed by cultivar specificities and year of production. Plum brandies made from the latter batch were graded lower in respect of sensory characteristics. Similarly, as the mash tends to spoil, the brandy may be described as the one with shortcomings.
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