Original scientific paper
Quality of plum brandies made from Cvs. Elena, Top and Felsina (Prunus domestica L.)
Pavica Tupajić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Zlatko Čmelik
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Jasmina Družić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Abstract
Chemical composition and sensory characteristics of brandies derived from plum (Prunus domestica) cultivars Elena, Top and Felsina were investigated. Three plum cultivars harvested according to the maturity period were separately crushed, fermented without stones in an assay in three replications, and distilled by classical procedure to make the brandy. The methanol content in brandy of each investigated cultivar was below maximal amounts proscribed by the law for plum brandy. The highest concentration of methanol in plum distillates of cv. Elena was determined. Distillates made from cultivar Felsina contained the highest concentrations of higher alcohols, ethyl acetate and acetaldehyde. Compared to distillates from other cultivars Felsina distillates differed in higher alcohols concentrations ratio. According to sensory analyses brandy produced from cultivar Elena was the best.
Keywords
distillate; plum brandy; methanol; higher alcohols
Hrčak ID:
28154
URI
Publication date:
20.2.2007.
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