The effect of cultivar on the hydrocyanic acid content in plum brandy
1987
Janda, Lj. (Institut za vocarstvo, Cacak (Yugoslavia)) | Gavrilovic, J. | Stojanovska, D.
The paper presents the results of a two-year study of mechanical fruit composition: fruit mass, stone mass, kernel mass, fruit tissue mass (in gr) obtained from 1 kg of fruits, kernel mass in stones, the ratio of kernel mass and fruit tissue mass (in %), as well as its effect upon the hydrocyanic acid content. It was found out that the examined cultivars differed in their mechanical fruit composition. Besides that factor, hydrocyanic acid concentration in plum brandy was affected by other factors such as stone firmness and distillation time of fermented plums. The Pozegaca plum brandy had the lowest hydrocyanic acid content. Furthermore, its content in plum brandy made from any of the examined cultivars was below the legally approved limits.
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