Characteristics of plum brandies produced from plum cultivars developed in Cacak [Serbia]
2006
Popovic, B.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo | Nikicevic, N.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Gavrilovic-Damnjanovic, J.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo | Mitrovic, O.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo | Ogasanovic, D.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo
The influence of properties of a specific plum cultivar (Cacanska Lepotica, Cacanska Najbolja, Cacanska Rodna and Pozegaca, the standard) on chemical composition and sensory characteristics of plum brandy was studied. Twenty kilograms of plums, with and without stones, were set on spontaneous alcoholic fermentation by autochthonous microflora. Distillation of the fermented mashes was performed by the copper pot still immediately after the completed fermentation. Redistilation was carried out on the same device, with separation of 1% of head, heart and tail. The heart, containing 60 vol% of ethanol was diluted with water down to 45 vol% and was used within further analyses. Mechanical and chemical composition of fruits of the evaluated cultivars varied among fruits, which influenced both their behaviour during the processes of fermentation and distillation and the yield, chemical composition and sensory characteristics of the distillates. In comparison with the variants of plum brandies produced from stoneless plum fruits, the presence of stones had negative effect on sensory characteristics of studied plum brandies produced from cultivars developed in Cacak (Serbia), whereas it had positive effect on plum brandies produced from cv Pozegaca.
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