TY  - JOUR
AU  - Popović, B.
AU  - Paunović, S.
AU  - Mitrović, O.
AU  - Kandić, M.
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/119
AB  - 'Čačanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Čačanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Čačanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Čačanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.
T2  - Acta Horticulturae
T1  - Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'
VL  - 981
IS  - 1
SP  - 755
EP  - 760
UR  - https://hdl.handle.net/21.15107/rcub_cherry_119
ER  - 

@article{
author = "Popović, B. and Paunović, S. and Mitrović, O. and Kandić, M. and Nikićević, Ninoslav and Tešević, Vele",
year = "2012",
abstract = "'Čačanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Čačanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Čačanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Čačanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.",
journal = "Acta Horticulturae",
title = "Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'",
volume = "981",
number = "1",
pages = "755-760",
url = "https://hdl.handle.net/21.15107/rcub_cherry_119"
}

Popović, B., Paunović, S., Mitrović, O., Kandić, M., Nikićević, N.,& Tešević, V.. (2012). Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'. in Acta Horticulturae, 981(1), 755-760.
https://hdl.handle.net/21.15107/rcub_cherry_119

Popović B, Paunović S, Mitrović O, Kandić M, Nikićević N, Tešević V. Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'. in Acta Horticulturae. 2012;981(1):755-760.
https://hdl.handle.net/21.15107/rcub_cherry_119 .

Popović, B., Paunović, S., Mitrović, O., Kandić, M., Nikićević, Ninoslav, Tešević, Vele, "Standard and sensory quality of plum brandies produced from top-quality fruits of 'Čačanska Rodna'" in Acta Horticulturae, 981, no. 1 (2012):755-760,
https://hdl.handle.net/21.15107/rcub_cherry_119 .

TY  - CONF
AU  - Popović, B.
AU  - Gavrilović-Damnjanović, J.
AU  - Mitrović, O.
AU  - Ogašanović, D.
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2009
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/104
AB  - In Serbia, besides 'Požegača' and autochthonous plum cultivars, some cultivars developed in Čačak are used for the production of plum brandy. 'Čačanska Lepotica' and 'Cačanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Čačanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Požegača' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum Jbrandy. This paper presents the study of influence of plum cultivars developed in Čačak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Čačanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Požegača'. With regard to the sensory characteristics, the brandy made from 'Čač anska Lepotica' was graded highest, whereas brandies produced from cultivars 'Požegača', 'Čačanska Rodna' and ' Čačanska Najbolja' followed.
C3  - Acta Horticulturae
T1  - Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak
VL  - 825
SP  - 575
EP  - 582
DO  - 10.17660/ActaHortic.2009.825.92
ER  - 

@conference{
author = "Popović, B. and Gavrilović-Damnjanović, J. and Mitrović, O. and Ogašanović, D. and Nikićević, Ninoslav and Tešević, Vele",
year = "2009",
abstract = "In Serbia, besides 'Požegača' and autochthonous plum cultivars, some cultivars developed in Čačak are used for the production of plum brandy. 'Čačanska Lepotica' and 'Cačanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Čačanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Požegača' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum Jbrandy. This paper presents the study of influence of plum cultivars developed in Čačak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Čačanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Požegača'. With regard to the sensory characteristics, the brandy made from 'Čač anska Lepotica' was graded highest, whereas brandies produced from cultivars 'Požegača', 'Čačanska Rodna' and ' Čačanska Najbolja' followed.",
journal = "Acta Horticulturae",
title = "Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak",
volume = "825",
pages = "575-582",
doi = "10.17660/ActaHortic.2009.825.92"
}

Popović, B., Gavrilović-Damnjanović, J., Mitrović, O., Ogašanović, D., Nikićević, N.,& Tešević, V.. (2009). Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak. in Acta Horticulturae, 825, 575-582.
https://doi.org/10.17660/ActaHortic.2009.825.92

Popović B, Gavrilović-Damnjanović J, Mitrović O, Ogašanović D, Nikićević N, Tešević V. Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak. in Acta Horticulturae. 2009;825:575-582.
doi:10.17660/ActaHortic.2009.825.92 .

Popović, B., Gavrilović-Damnjanović, J., Mitrović, O., Ogašanović, D., Nikićević, Ninoslav, Tešević, Vele, "Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak" in Acta Horticulturae, 825 (2009):575-582,
https://doi.org/10.17660/ActaHortic.2009.825.92 . .