The Impact of Raw Material on the Quality of Plum Brandy
Uticaj sirovine na kvalitet rakija od šljive
Author
Stancic, Nemanja
Zuza, Milena
Dozet, Gordana
Stancic, Ivica
Keywords
plum cultivarplum brandy
chemical composition
sensory characteristics
sorte šljive
šljivovica
hemijski sastav
senzorne karakteristike
Metadata
Show full item recordAbstract
The quality of plum brandy, its chemical composition and sensory characteristics are affected by a variety of plum and applied technological process. To determine the impact on quality of plum brandy which is made by plum varietes, we researched plum cultivars Stanley, Čačanska lepotica, Čačanska rodna and Požegača. Chemical analysis and sensory evaluation of obtained brandies was carried out after their processing. It was found that the characteristics of plum brandy depend primary on variety of plums. Best results were achived with brandies made of Pozegaca, Cacanska rodna and Cacanska lepotica while a sample obtained from Stanley was rated slightly lower. Na kvalitet šljivovice, njen hemijski sastav i senzorne karakteristike, utiču sorta šljive i tehnološki postupak proizvodnje. Da bismo utvrdili uticaj sorte šljive na kvalitet šljivovice, ispitivane su sorte šljive Stenli, Čačanska lepotica, Čačanska rodna i Požegača. Nakon prerade izvršena je hemijska analiza i senzorna ocena dobijenih rakija. Utvrđeno je da karakteristike šljivovica zavise prvenstveno od sorte šljive. Najbolje rezultate pokazale su rakije od sorti Požegača, Čačanska rodna i Čačanska lepotica, dok se uzorak rakije od sorte Stenli pokazao nešto slabijim.