Changes during the resting of raw materials and liquers
1996
Paunovic, R. (Poljoprivredni fakultet, Beograd (Yugoslavia))
During the implementation of the research, the changes of produced fruit macerates made on several kinds of fruits, as other changes during the resting of produced fruit liqueurs were determinated. The intensity of all changes depends on conservation conditions, but first of all, on temperature and presence or non-presence of oxygen. There are changes in all elements of quality, as intensity and nuance of colours, property and intensity of flavour, abondance, and harmonic flavour and taste. It was concluded that fruit liqueurs keep the full property of source fruit raw material up to one year. By longer conservation, decreases the primary fruit aroma and increases another, less recognizable aroma which is proper to old, partly maderized drinks. Contrary to fruit macerates and fruit liqueurs, the fruit brandies conserve they proper fruit aroma during the long period of resting.
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