Original scientific paper
Effect of fermentation condition on the quality of plum brandy made from cv Elena (Prunus domestica L.)
Pavica Tupajić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Zlatko Čmelik
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marko Boljat
Jasmina Družić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Abstract
The study on comparison of the chemical composition and sensory properties of plum brandies derived by classical procedure from crushed plum fruits cv Elena (Prunus domestica) fermented by indigenous yeasts and by the addition of selected yeasts was carried out. The samples of crude distillates and brandies were analyzed for alcohol, methanol, total acidity, total volatile esters, ethyl acetate, ethyl lactate, acetaldehyde, and higher alcohols content. Significant differences (P<0.01) in the concentration of the higher alcohols between compared spirits were established. According to sensory analyses brandy derived from crushed plum fruits fermented by the addition of selected yeasts was better evaluated.
Keywords
plum brandy; methanol; fermentation; higher alcohols
Hrčak ID:
26629
URI
Publication date:
15.6.2007.
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