Impact of alcoholic fermentation agents in stone-free plum mash on the quality of plum brandy | Uticaj izazivaca alkoholnog vrenja kljuka sljive bez kostice na kvalitet sljivovice
2007
Popovic, B., Institut za vocarstvo, Cacak (Serbia) | Nikicevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Gavrilovic-Damnjanovic, J., Institut za vocarstvo, Cacak (Serbia) | Mitrovic, O., Institut za vocarstvo, Cacak (Serbia) | Ogasanovic, D., Institut za vocarstvo, Cacak (Serbia)
The paper examines the method of the separation of stones from the fruit and the various microflora (indigenous microflora and selected yeasts) as the agents of alcoholic fermentation, and the impact that these have on the characteristics of the plum brandies produced from cultivars Stanley, Pozegaca and Cacanska Rodna, in the 2002 vintage.
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