The effect of different methods of processing of plum fruits on yield of plum brandy | Uticaj nacina prerade sljive na prinos rakije sljivovice
2009
Popovic, B., Institut za vocarstvo, Cacak (Serbia) | Nikicevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Gavrilovic-Damnjanovic, J. | Mitrovic, O. | Mitrovic, M. | Kondic, M., Institut za vocarstvo, Cacak (Serbia)
The paper presents the results of the study of the effect of seven different production methods applied in the processing of three plum cultivars (Pozegaca, Stanley and Cacanska Rodna) on yield of brandy. The applied technological production methods included different periods of distillation of fermented mash (with and without stones), different manner of preparating of plum fruits (without stones) for alcoholic fermentation (crushing and pulping), as well as using different fermentation agents (epiphytic fruit microflora and selected yeasts). Different methods of processing of plum fruits resulted in different yields of plum brandy (1.02-33.88%), even when fruits of the same cultivar were processed in the same season. Plum brandy yield and coefficients of sugar utilization with the values most approximate to theoretical values are obtained in the plum fruits processing which includes pulping of fruits, regardless of the utilized fermentation agents, and the distillation performed subsequent to the fermentation. Lower yiels and coefficiets of sugar utilization are obtained when the process involves crushed plum fruits, whereby the stated values are even lower if the distillation of the fermented mash has not been carried out immediately upon the completed fermentation, and the mash is kept in open vessels at higher temperatures.
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