Effect of certain factors of alcoholic fermentation on chemical composition of plum brandy
2006
Stankovic, S.,Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia) | Blagojevic, R.,Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia) | Rankovic, V.,Institut za istrazivanja u poljoprivredi Srbija, Nis (Serbia). Centar za vinogradarstvo i vinarstvo | Mosic, I.,Institut za istrazivanja u poljoprivredi Srbija, Nis (Serbia). Centar za vinogradarstvo i vinarstvo | Zivkovic, J.,Institut za istrazivanja u poljoprivredi Srbija, Nis (Serbia). Centar za vinogradarstvo i vinarstvo
This work presents the effects on the chemical composition of plum brandy created through the application of the following technical measures: separating the stone from the fruit, reducing the pH value in the fruit mash to 3.0, adding ammonium phosphate (0.6 g/kg) and limiting the fermentation temperature to 20-30 deg C. It was concluded that the elimination of the stones reduced the contents of benzene aldehyde and hydrocyanic acid. An increase in the acidity of the fruit mash also creates an effect of reduced benzene aldehyde and hydrocyanic acid, as well as methanol. The adding of ammonium phosphates in the fermenting medium caused a reduction in the higher alcoholics in the brandy, mostly at the expense of iso-penthanol. At the same time, the quantity of 1-propanol was slightly increased. With raising the temperature, the contents of the methanol and higher alcoholics were reduced, while the contents of furfurals, benzene aldehyde and hydrocyanic acid were increased.
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