Influence of yeast and nutrients on the quality of apricot brandy
2014
Аутори
Urosevic, IvanNikićević, Ninoslav
Stanković, Ljubiša
Anđelković, Boban D.
Urosevic, Tijana
Krstić, Gordana B.
Tešević, Vele
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.
Кључне речи:
apricot brandy / yeast strain / nutrients / volatile compoundsИзвор:
Journal of the Serbian Chemical Society, 2014, 79, 10, 1223-1234Издавач:
- Serbian Chemical Soc, Belgrade
Финансирање / пројекти:
- Биоактивни природни производи самониклих, гајених и јестивих биљака: одређивање структура и активности (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.2298/JSC140125024U
ISSN: 0352-5139
WoS: 000344444800004
Scopus: 2-s2.0-84920742477
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Urosevic, Ivan AU - Nikićević, Ninoslav AU - Stanković, Ljubiša AU - Anđelković, Boban D. AU - Urosevic, Tijana AU - Krstić, Gordana B. AU - Tešević, Vele PY - 2014 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1875 AB - Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols. PB - Serbian Chemical Soc, Belgrade T2 - Journal of the Serbian Chemical Society T1 - Influence of yeast and nutrients on the quality of apricot brandy VL - 79 IS - 10 SP - 1223 EP - 1234 DO - 10.2298/JSC140125024U ER -
@article{ author = "Urosevic, Ivan and Nikićević, Ninoslav and Stanković, Ljubiša and Anđelković, Boban D. and Urosevic, Tijana and Krstić, Gordana B. and Tešević, Vele", year = "2014", abstract = "Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.", publisher = "Serbian Chemical Soc, Belgrade", journal = "Journal of the Serbian Chemical Society", title = "Influence of yeast and nutrients on the quality of apricot brandy", volume = "79", number = "10", pages = "1223-1234", doi = "10.2298/JSC140125024U" }
Urosevic, I., Nikićević, N., Stanković, L., Anđelković, B. D., Urosevic, T., Krstić, G. B.,& Tešević, V.. (2014). Influence of yeast and nutrients on the quality of apricot brandy. in Journal of the Serbian Chemical Society Serbian Chemical Soc, Belgrade., 79(10), 1223-1234. https://doi.org/10.2298/JSC140125024U
Urosevic I, Nikićević N, Stanković L, Anđelković BD, Urosevic T, Krstić GB, Tešević V. Influence of yeast and nutrients on the quality of apricot brandy. in Journal of the Serbian Chemical Society. 2014;79(10):1223-1234. doi:10.2298/JSC140125024U .
Urosevic, Ivan, Nikićević, Ninoslav, Stanković, Ljubiša, Anđelković, Boban D., Urosevic, Tijana, Krstić, Gordana B., Tešević, Vele, "Influence of yeast and nutrients on the quality of apricot brandy" in Journal of the Serbian Chemical Society, 79, no. 10 (2014):1223-1234, https://doi.org/10.2298/JSC140125024U . .