D. Stanisavljević, J. Mihajlović, Ivan Nešović, M. Stojanovic, D. Ćirković, Violeta Mickovski Stefanović, P. Ilić, D. Randjelović, D. Veličković, Z. Zlatanovic
{"title":"以李子为原料及其对白兰地品质的影响","authors":"D. Stanisavljević, J. Mihajlović, Ivan Nešović, M. Stojanovic, D. Ćirković, Violeta Mickovski Stefanović, P. Ilić, D. Randjelović, D. Veličković, Z. Zlatanovic","doi":"10.46793/sbt28.413s","DOIUrl":null,"url":null,"abstract":"Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies obtained from different varieties were performed. It was established that the characteristics of plum brandy depend primarily on the variety of plums. The best results were shown by brandies from the Moravka and Čačanska lepotica varieties, while the brandy sample from the Stanley variety was somewhat weaker.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"32 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"PLUM AS A RAW MATERIAL AND ITS INFLUENCE ON THE QUALITY OF BRANDY\",\"authors\":\"D. Stanisavljević, J. Mihajlović, Ivan Nešović, M. Stojanovic, D. Ćirković, Violeta Mickovski Stefanović, P. Ilić, D. Randjelović, D. Veličković, Z. Zlatanovic\",\"doi\":\"10.46793/sbt28.413s\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies obtained from different varieties were performed. It was established that the characteristics of plum brandy depend primarily on the variety of plums. The best results were shown by brandies from the Moravka and Čačanska lepotica varieties, while the brandy sample from the Stanley variety was somewhat weaker.\",\"PeriodicalId\":271044,\"journal\":{\"name\":\"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings\",\"volume\":\"32 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46793/sbt28.413s\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46793/sbt28.413s","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
PLUM AS A RAW MATERIAL AND ITS INFLUENCE ON THE QUALITY OF BRANDY
Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies obtained from different varieties were performed. It was established that the characteristics of plum brandy depend primarily on the variety of plums. The best results were shown by brandies from the Moravka and Čačanska lepotica varieties, while the brandy sample from the Stanley variety was somewhat weaker.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
