TY  - JOUR
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Miletić, Nemanja
AU  - Milojević, Svetomir
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6249
AB  - The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two months of storage) had the highest contents of ethyl acetate, benzaldehyde, and total acids, which resulted in the occurrence of an unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by the distillation of fermented mashes immediately after the completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from spontaneously fermented crushed plums with/without stones) or with a more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of the pre-distillation steps, which is adapted to the variety, can significantly improve the quality of the plum spirit compared to the traditionally produced spirit.
PB  - MDPI
T2  - Processes
T1  - Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods
VL  - 11
IS  - 3
SP  - 863
DO  - 10.3390/pr11030863
ER  - 

@article{
author = "Popović, Branko and Mitrović, Olga and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Miletić, Nemanja and Milojević, Svetomir",
year = "2023",
abstract = "The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two months of storage) had the highest contents of ethyl acetate, benzaldehyde, and total acids, which resulted in the occurrence of an unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by the distillation of fermented mashes immediately after the completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from spontaneously fermented crushed plums with/without stones) or with a more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of the pre-distillation steps, which is adapted to the variety, can significantly improve the quality of the plum spirit compared to the traditionally produced spirit.",
publisher = "MDPI",
journal = "Processes",
title = "Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods",
volume = "11",
number = "3",
pages = "863",
doi = "10.3390/pr11030863"
}

Popović, B., Mitrović, O., Nikićević, N., Tešević, V., Urošević, I., Miletić, N.,& Milojević, S.. (2023). Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods. in Processes
MDPI., 11(3), 863.
https://doi.org/10.3390/pr11030863

Popović B, Mitrović O, Nikićević N, Tešević V, Urošević I, Miletić N, Milojević S. Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods. in Processes. 2023;11(3):863.
doi:10.3390/pr11030863 .

Popović, Branko, Mitrović, Olga, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Miletić, Nemanja, Milojević, Svetomir, "Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods" in Processes, 11, no. 3 (2023):863,
https://doi.org/10.3390/pr11030863 . .

TY  - JOUR
AU  - Spaho, Nermina
AU  - Đukic-Ratković, Davorka
AU  - Nikićević, Ninoslav
AU  - Blesić, Milenko
AU  - Tešević, Vele
AU  - Mijatović, Branko
AU  - Smajić Murtić, Mirela
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3945
AB  - The major fermentation and maturation related congeners in apple distillates from two different distillation techniques (alembic and column), matured in oak for 18 months, were measured by GC-MS and HPLC. Together with a higher ethanol content, column distillates had higher ethyl acetate, methanol and n-propanol levels compared with alembic distillates. A higher content of acetaldehyde was characteristic of the alembic distillates. The concentrations of i-butanol, n-butanol, amyl alcohols and n-hexanol were not affected by the distillation technique used. Increasing the ageing time of distillates in oak resulted in an increase in the contents of acetaldehyde, ethyl acetate and amyl alcohols while the content of methanol decreased during ageing. Throughout ageing, there were no significant changes in the concentrations of n-propanol, i-butanol, n-butanol and n-hexanol. Among the maturation related compounds, gallic acid, ellagic acid, vanillin and syringaldehyde were determined in apple distillates with ellagic acid being the most abundant. The contents of gallic acid and ellagic acid increased during ageing whereas vanillin and syringaldehyde slightly increased throughout the 18 months of maturation.
T2  - Journal of the Institute of Brewing
T1  - Aroma compounds in barrel aged apple distillates from two different distillation techniques
VL  - 125
IS  - 3
SP  - 389
EP  - 397
DO  - 10.1002/jib.573
ER  - 

@article{
author = "Spaho, Nermina and Đukic-Ratković, Davorka and Nikićević, Ninoslav and Blesić, Milenko and Tešević, Vele and Mijatović, Branko and Smajić Murtić, Mirela",
year = "2019",
abstract = "The major fermentation and maturation related congeners in apple distillates from two different distillation techniques (alembic and column), matured in oak for 18 months, were measured by GC-MS and HPLC. Together with a higher ethanol content, column distillates had higher ethyl acetate, methanol and n-propanol levels compared with alembic distillates. A higher content of acetaldehyde was characteristic of the alembic distillates. The concentrations of i-butanol, n-butanol, amyl alcohols and n-hexanol were not affected by the distillation technique used. Increasing the ageing time of distillates in oak resulted in an increase in the contents of acetaldehyde, ethyl acetate and amyl alcohols while the content of methanol decreased during ageing. Throughout ageing, there were no significant changes in the concentrations of n-propanol, i-butanol, n-butanol and n-hexanol. Among the maturation related compounds, gallic acid, ellagic acid, vanillin and syringaldehyde were determined in apple distillates with ellagic acid being the most abundant. The contents of gallic acid and ellagic acid increased during ageing whereas vanillin and syringaldehyde slightly increased throughout the 18 months of maturation.",
journal = "Journal of the Institute of Brewing",
title = "Aroma compounds in barrel aged apple distillates from two different distillation techniques",
volume = "125",
number = "3",
pages = "389-397",
doi = "10.1002/jib.573"
}

Spaho, N., Đukic-Ratković, D., Nikićević, N., Blesić, M., Tešević, V., Mijatović, B.,& Smajić Murtić, M.. (2019). Aroma compounds in barrel aged apple distillates from two different distillation techniques. in Journal of the Institute of Brewing, 125(3), 389-397.
https://doi.org/10.1002/jib.573

Spaho N, Đukic-Ratković D, Nikićević N, Blesić M, Tešević V, Mijatović B, Smajić Murtić M. Aroma compounds in barrel aged apple distillates from two different distillation techniques. in Journal of the Institute of Brewing. 2019;125(3):389-397.
doi:10.1002/jib.573 .

Spaho, Nermina, Đukic-Ratković, Davorka, Nikićević, Ninoslav, Blesić, Milenko, Tešević, Vele, Mijatović, Branko, Smajić Murtić, Mirela, "Aroma compounds in barrel aged apple distillates from two different distillation techniques" in Journal of the Institute of Brewing, 125, no. 3 (2019):389-397,
https://doi.org/10.1002/jib.573 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Tomić, Nikola S.
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag V.
AU  - Nikšić, Miomir P.
AU  - Tešević, Vele
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3681
AB  - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
VL  - 57
IS  - 3
SP  - 408
EP  - 417
DO  - 10.17113/ftb.57.03.19.6106
ER  - 

@article{
author = "Veljović, Sonja and Tomić, Nikola S. and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag V. and Nikšić, Miomir P. and Tešević, Vele",
year = "2019",
abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract",
volume = "57",
number = "3",
pages = "408-417",
doi = "10.17113/ftb.57.03.19.6106"
}

Veljović, S., Tomić, N. S., Belović, M. M., Nikićević, N., Vukosavljević, P. V., Nikšić, M. P.,& Tešević, V.. (2019). Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology
University of Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106

Veljović S, Tomić NS, Belović MM, Nikićević N, Vukosavljević PV, Nikšić MP, Tešević V. Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417.
doi:10.17113/ftb.57.03.19.6106 .

Veljović, Sonja, Tomić, Nikola S., Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag V., Nikšić, Miomir P., Tešević, Vele, "Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 . .

TY  - JOUR
AU  - Ljekočević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3047
AB  - Plum wines made from two cultivars of Prunus domestica L. (Požegača and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovača) were evaluated for their total phenolic and anthocyanin contents. LC–MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine
T2  - Journal of the Serbian Chemical Society
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
VL  - 84
IS  - 2
SP  - 141
EP  - 151
DO  - 10.2298/JSC180710096L
ER  - 

@article{
author = "Ljekočević, Marko and Jadranin, Milka and Stanković, Jovana and Popović, Branko and Nikićević, Ninoslav and Petrović, Aleksandar and Tešević, Vele",
year = "2019",
abstract = "Plum wines made from two cultivars of Prunus domestica L. (Požegača and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovača) were evaluated for their total phenolic and anthocyanin contents. LC–MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine",
journal = "Journal of the Serbian Chemical Society",
title = "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars",
volume = "84",
number = "2",
pages = "141-151",
doi = "10.2298/JSC180710096L"
}

Ljekočević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society, 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L

Ljekočević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society. 2019;84(2):141-151.
doi:10.2298/JSC180710096L .

Ljekočević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in Journal of the Serbian Chemical Society, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L . .

TY  - JOUR
AU  - Pecić, Sonja
AU  - Nikićević, Ninoslav
AU  - Veljović, Mile S.
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Belović, Miona
AU  - Nikšić, Miomir
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2322
AB  - Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.
PB  - Assoc Chemical Eng, Belgrade
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum
VL  - 22
IS  - 2
SP  - 181
EP  - 189
DO  - 10.2298/CICEQ150426033P
ER  - 

@article{
author = "Pecić, Sonja and Nikićević, Ninoslav and Veljović, Mile S. and Jadranin, Milka and Tešević, Vele and Belović, Miona and Nikšić, Miomir",
year = "2016",
abstract = "Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.",
publisher = "Assoc Chemical Eng, Belgrade",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum",
volume = "22",
number = "2",
pages = "181-189",
doi = "10.2298/CICEQ150426033P"
}

Pecić, S., Nikićević, N., Veljović, M. S., Jadranin, M., Tešević, V., Belović, M.,& Nikšić, M.. (2016). The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Assoc Chemical Eng, Belgrade., 22(2), 181-189.
https://doi.org/10.2298/CICEQ150426033P

Pecić S, Nikićević N, Veljović MS, Jadranin M, Tešević V, Belović M, Nikšić M. The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(2):181-189.
doi:10.2298/CICEQ150426033P .

Pecić, Sonja, Nikićević, Ninoslav, Veljović, Mile S., Jadranin, Milka, Tešević, Vele, Belović, Miona, Nikšić, Miomir, "The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 2 (2016):181-189,
https://doi.org/10.2298/CICEQ150426033P . .

TY  - 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 . .

TY  - JOUR
AU  - Tešević, Vele
AU  - Aljančić, Ivana
AU  - Vajs, Vlatka
AU  - Živković, Marijana B.
AU  - Nikićević, Ninoslav
AU  - Urosevic, Ivan
AU  - Vujisić, Ljubodrag V.
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1648
AB  - An ultra-performance liquid chromatographic triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) method with a multiple reactions monitoring mode (MRM) was developed and validated for the quantification of vanillin and syringaldehyde in plum brandy. The method showed good linearity (0.05 to 10 mg L-1) and low limits of detection and quantification (the LOD and LOQ values were 11.6 and 38.2 mu g L-1 for vanillin, and 12.7 and 42.0 mu g L-1 for syringaldehyde, respectively). The overall intra-day and inter-day variations were less than 4.21 % and the overall recovery was over 93.0 %. The correlation coefficients (R-2) of the calibration curves were higher than 0.9999. In order to evaluate whether the method was suitable for use as a routine analytical tool, vanillin and syringaldehyde were determined in 31 samples of Serbian plum brandy.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies
VL  - 79
IS  - 12
SP  - 1537
EP  - 1543
DO  - 10.2298/JSC140225079T
ER  - 

@article{
author = "Tešević, Vele and Aljančić, Ivana and Vajs, Vlatka and Živković, Marijana B. and Nikićević, Ninoslav and Urosevic, Ivan and Vujisić, Ljubodrag V.",
year = "2014",
abstract = "An ultra-performance liquid chromatographic triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) method with a multiple reactions monitoring mode (MRM) was developed and validated for the quantification of vanillin and syringaldehyde in plum brandy. The method showed good linearity (0.05 to 10 mg L-1) and low limits of detection and quantification (the LOD and LOQ values were 11.6 and 38.2 mu g L-1 for vanillin, and 12.7 and 42.0 mu g L-1 for syringaldehyde, respectively). The overall intra-day and inter-day variations were less than 4.21 % and the overall recovery was over 93.0 %. The correlation coefficients (R-2) of the calibration curves were higher than 0.9999. In order to evaluate whether the method was suitable for use as a routine analytical tool, vanillin and syringaldehyde were determined in 31 samples of Serbian plum brandy.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies",
volume = "79",
number = "12",
pages = "1537-1543",
doi = "10.2298/JSC140225079T"
}

Tešević, V., Aljančić, I., Vajs, V., Živković, M. B., Nikićević, N., Urosevic, I.,& Vujisić, L. V.. (2014). Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 79(12), 1537-1543.
https://doi.org/10.2298/JSC140225079T

Tešević V, Aljančić I, Vajs V, Živković MB, Nikićević N, Urosevic I, Vujisić LV. Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies. in Journal of the Serbian Chemical Society. 2014;79(12):1537-1543.
doi:10.2298/JSC140225079T .

Tešević, Vele, Aljančić, Ivana, Vajs, Vlatka, Živković, Marijana B., Nikićević, Ninoslav, Urosevic, Ivan, Vujisić, Ljubodrag V., "Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies" in Journal of the Serbian Chemical Society, 79, no. 12 (2014):1537-1543,
https://doi.org/10.2298/JSC140225079T . .

TY  - CONF
AU  - Popović, Blazenka S.
AU  - Paunovic, S.
AU  - Mitrovic, O.
AU  - Kandić, M.
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1395
AB  - 'Cacanska 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 'Cacanska 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 'Cacanska 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 'Cacanska 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.
PB  - Int Soc Horticultural Science, Leuven 1
T1  - Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'
VL  - 981
SP  - 755
EP  - 760
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1395
ER  - 

@conference{
author = "Popović, Blazenka S. and Paunovic, S. and Mitrovic, O. and Kandić, M. and Nikićević, Ninoslav and Tešević, Vele",
year = "2013",
abstract = "'Cacanska 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 'Cacanska 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 'Cacanska 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 'Cacanska 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.",
publisher = "Int Soc Horticultural Science, Leuven 1",
title = "Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'",
volume = "981",
pages = "755-760",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1395"
}

Popović, B. S., Paunovic, S., Mitrovic, O., Kandić, M., Nikićević, N.,& Tešević, V.. (2013). Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'. 
Int Soc Horticultural Science, Leuven 1., 981, 755-760.
https://hdl.handle.net/21.15107/rcub_cherry_1395

Popović BS, Paunovic S, Mitrovic O, Kandić M, Nikićević N, Tešević V. Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'. 2013;981:755-760.
https://hdl.handle.net/21.15107/rcub_cherry_1395 .

Popović, Blazenka S., Paunovic, S., Mitrovic, O., Kandić, M., Nikićević, Ninoslav, Tešević, Vele, "Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'", 981 (2013):755-760,
https://hdl.handle.net/21.15107/rcub_cherry_1395 .

TY  - JOUR
AU  - Bonic, Mirjana
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Cvejic, Jelena
AU  - Milosavljević, Slobodan M.
AU  - Vajs, Vlatka
AU  - Mandić, Boris
AU  - Urosevic, Ivan
AU  - Veličković, Milovan
AU  - Jovanic, Sasa
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1383
AB  - Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied.
AB  - Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The contents of heavy metals in Serbian old plum brandies
T1  - Sadržaj teških metala u starim srpskim rakijama šljivovicama
VL  - 78
IS  - 7
SP  - 933
EP  - 945
DO  - 10.2298/JSC121106016B
ER  - 

@article{
author = "Bonic, Mirjana and Tešević, Vele and Nikićević, Ninoslav and Cvejic, Jelena and Milosavljević, Slobodan M. and Vajs, Vlatka and Mandić, Boris and Urosevic, Ivan and Veličković, Milovan and Jovanic, Sasa",
year = "2013",
abstract = "Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied., Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The contents of heavy metals in Serbian old plum brandies, Sadržaj teških metala u starim srpskim rakijama šljivovicama",
volume = "78",
number = "7",
pages = "933-945",
doi = "10.2298/JSC121106016B"
}

Bonic, M., Tešević, V., Nikićević, N., Cvejic, J., Milosavljević, S. M., Vajs, V., Mandić, B., Urosevic, I., Veličković, M.,& Jovanic, S.. (2013). The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 78(7), 933-945.
https://doi.org/10.2298/JSC121106016B

Bonic M, Tešević V, Nikićević N, Cvejic J, Milosavljević SM, Vajs V, Mandić B, Urosevic I, Veličković M, Jovanic S. The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society. 2013;78(7):933-945.
doi:10.2298/JSC121106016B .

Bonic, Mirjana, Tešević, Vele, Nikićević, Ninoslav, Cvejic, Jelena, Milosavljević, Slobodan M., Vajs, Vlatka, Mandić, Boris, Urosevic, Ivan, Veličković, Milovan, Jovanic, Sasa, "The contents of heavy metals in Serbian old plum brandies" in Journal of the Serbian Chemical Society, 78, no. 7 (2013):933-945,
https://doi.org/10.2298/JSC121106016B . .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Radivojevic, Dragan D.
AU  - Oparnica, Cedo D.
AU  - Nikićević, Ninoslav
AU  - Živković, Marijana B.
AU  - Đorđević, Neda O.
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1401
AB  - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and gamma-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.
AB  - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.
PB  - Assoc Chemists & Chemical Engineers Of Serbia, Belgrade
T2  - Hemijska industrija
T1  - Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages
T1  - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
VL  - 67
IS  - 3
SP  - 437
EP  - 441
DO  - 10.2298/HEMIND120611085V
ER  - 

@article{
author = "Veličković, Milovan and Radivojevic, Dragan D. and Oparnica, Cedo D. and Nikićević, Ninoslav and Živković, Marijana B. and Đorđević, Neda O. and Vajs, Vlatka and Tešević, Vele",
year = "2013",
abstract = "Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and gamma-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits., Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.",
publisher = "Assoc Chemists & Chemical Engineers Of Serbia, Belgrade",
journal = "Hemijska industrija",
title = "Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages, Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja",
volume = "67",
number = "3",
pages = "437-441",
doi = "10.2298/HEMIND120611085V"
}

Veličković, M., Radivojevic, D. D., Oparnica, C. D., Nikićević, N., Živković, M. B., Đorđević, N. O., Vajs, V.,& Tešević, V.. (2013). Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija
Assoc Chemists & Chemical Engineers Of Serbia, Belgrade., 67(3), 437-441.
https://doi.org/10.2298/HEMIND120611085V

Veličković M, Radivojevic DD, Oparnica CD, Nikićević N, Živković MB, Đorđević NO, Vajs V, Tešević V. Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija. 2013;67(3):437-441.
doi:10.2298/HEMIND120611085V .

Veličković, Milovan, Radivojevic, Dragan D., Oparnica, Cedo D., Nikićević, Ninoslav, Živković, Marijana B., Đorđević, Neda O., Vajs, Vlatka, Tešević, Vele, "Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages" in Hemijska industrija, 67, no. 3 (2013):437-441,
https://doi.org/10.2298/HEMIND120611085V . .

TY  - JOUR
AU  - Vulic, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubisa
AU  - Veličković, Milovan
AU  - Todosijević, Marina
AU  - Popovic, Branko
AU  - Urosevic, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1580
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
PB  - Soc Chemists Technologists Madeconia, Skopje
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars
VL  - 31
IS  - 2
SP  - 217
EP  - 227
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1580
ER  - 

@article{
author = "Vulic, Todor and Nikićević, Ninoslav and Stanković, Ljubisa and Veličković, Milovan and Todosijević, Marina and Popovic, Branko and Urosevic, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
publisher = "Soc Chemists Technologists Madeconia, Skopje",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars",
volume = "31",
number = "2",
pages = "217-227",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1580"
}

Vulic, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popovic, B., Urosevic, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering
Soc Chemists Technologists Madeconia, Skopje., 31(2), 217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580

Vulic T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popovic B, Urosevic I, Stanković M, Beraha I, Tešević V. Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

Vulic, Todor, Nikićević, Ninoslav, Stanković, Ljubisa, Veličković, Milovan, Todosijević, Marina, Popovic, Branko, Urosevic, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and Sensorial Characteristics of Fruit Spirits Produced from  Different Black Currant (Ribes Nigrum L.) and Red Currant (Ribes Rubrum L.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

TY  - JOUR
AU  - Pecić, Sonja
AU  - Veljović, Mile S.
AU  - Despotović, Saša
AU  - Leskosek-Cukalovic, I.
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1324
AB  - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
VL  - 235
IS  - 3
SP  - 479
EP  - 487
DO  - 10.1007/s00217-012-1775-y
ER  - 

@article{
author = "Pecić, Sonja and Veljović, Mile S. and Despotović, Saša and Leskosek-Cukalovic, I. and Jadranin, Milka and Tešević, Vele and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2012",
abstract = "ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies",
volume = "235",
number = "3",
pages = "479-487",
doi = "10.1007/s00217-012-1775-y"
}

Pecić, S., Veljović, M. S., Despotović, S., Leskosek-Cukalovic, I., Jadranin, M., Tešević, V., Nikšić, M.,& Nikićević, N.. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology
Springer, New York., 235(3), 479-487.
https://doi.org/10.1007/s00217-012-1775-y

Pecić S, Veljović MS, Despotović S, Leskosek-Cukalovic I, Jadranin M, Tešević V, Nikšić M, Nikićević N. Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology. 2012;235(3):479-487.
doi:10.1007/s00217-012-1775-y .

Pecić, Sonja, Veljović, Mile S., Despotović, Saša, Leskosek-Cukalovic, I., Jadranin, Milka, Tešević, Vele, Nikšić, Miomir, Nikićević, Ninoslav, "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies" in European Food Research and Technology, 235, no. 3 (2012):479-487,
https://doi.org/10.1007/s00217-012-1775-y . .

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Mitrović, Olga
AU  - Kandić, Miodrag
AU  - Miletić, Nemanja
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/175
AB  - Besides plum cultivars intended for brandy making, numerous plum cultivars with combined traits are also used for the production of plum brandy in Serbia. The latter are used as dessert fruits, as well as for freezing and processing into prunes, jam, marmalade, compote, etc. In some years, depending on market trends, larger or smaller quantities of high-quality fruits of the these cultivars, which are, otherwise, intended for both fresh consumption and processing by means of different methods of preservation, are being processed into brandy. In seasons in question, plum fruits are harvested exactly at the moment when they reach the stage of maturity that is common for plums intended for processing into brandy. In this paper we investigated physical and chemical properties of fruits of five cultivars with combined traits widely grown in Serbia - 'Čačanska Lepotica', 'Čačanska Najbolja', 'Čačanska Rodna', 'Valjevka' and 'Stanley', grown on two localities. Processing of the tested plum varieties into brandy was done in the same manner. Physical and chemical analysis was performed as well as the assessment of sensory characteristics of the produced plum brandies. Fruit characteristics of individual varieties, as well as the location from which these plum fruits originate are of great importance for the quality of brandy. The composition of produced plum brandies meets the legislation requirements of both Serbia and the EU. The utilization of high-quality fruits and applied technological processes resulted in considerably low content of undesirable components in plum brandies (methanol and prussic acid) which are below the legally permitted maximum. Differences in sensory assessment of brandies produced from the same cultivar, which depend on growing locality, ranged from 0.21 points (in 'Čačanska Najbolja') to 0.70 points (in 'Čačanska Rodna').
AB  - U radu su ispitivane fizičko hemijske karakteristike plodova pet sorata šljive kombinovanih svojstava koje su široko zastupljene u voćarstvu Srbije - 'Čačanska lepotica', 'Čačanska najbolja', 'Čačanska rodna', 'Valjevka' i 'Stanley', sa dva lokaliteta. Šljive su obrane u stadijumu pune zrelosti i prerađene u šljivovicu na isti način. Izvršena je fizičko hemijska analiza i senzorna ocena proizvedenih sortnih šljivovica. Razlike u hemijskom sastavu i senzornim karakteristikama dobijenih šljivovica uslovljene su sortnim karakteristikama ploda i lokalitetom sa kojeg potiču. Sve šljivovice su zadovoljavale zahteve zakonske regulative Srbije i EU.
T2  - Voćarstvo
T1  - Quality of plum brandies produced from plum cultivars with combined properties
T1  - Kvalitet šljivovica od sorata šljive kombinovanih svojstava
VL  - 46
IS  - 177-178
SP  - 23
EP  - 31
UR  - https://hdl.handle.net/21.15107/rcub_cherry_175
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Miletić, Nemanja",
year = "2012",
abstract = "Besides plum cultivars intended for brandy making, numerous plum cultivars with combined traits are also used for the production of plum brandy in Serbia. The latter are used as dessert fruits, as well as for freezing and processing into prunes, jam, marmalade, compote, etc. In some years, depending on market trends, larger or smaller quantities of high-quality fruits of the these cultivars, which are, otherwise, intended for both fresh consumption and processing by means of different methods of preservation, are being processed into brandy. In seasons in question, plum fruits are harvested exactly at the moment when they reach the stage of maturity that is common for plums intended for processing into brandy. In this paper we investigated physical and chemical properties of fruits of five cultivars with combined traits widely grown in Serbia - 'Čačanska Lepotica', 'Čačanska Najbolja', 'Čačanska Rodna', 'Valjevka' and 'Stanley', grown on two localities. Processing of the tested plum varieties into brandy was done in the same manner. Physical and chemical analysis was performed as well as the assessment of sensory characteristics of the produced plum brandies. Fruit characteristics of individual varieties, as well as the location from which these plum fruits originate are of great importance for the quality of brandy. The composition of produced plum brandies meets the legislation requirements of both Serbia and the EU. The utilization of high-quality fruits and applied technological processes resulted in considerably low content of undesirable components in plum brandies (methanol and prussic acid) which are below the legally permitted maximum. Differences in sensory assessment of brandies produced from the same cultivar, which depend on growing locality, ranged from 0.21 points (in 'Čačanska Najbolja') to 0.70 points (in 'Čačanska Rodna')., U radu su ispitivane fizičko hemijske karakteristike plodova pet sorata šljive kombinovanih svojstava koje su široko zastupljene u voćarstvu Srbije - 'Čačanska lepotica', 'Čačanska najbolja', 'Čačanska rodna', 'Valjevka' i 'Stanley', sa dva lokaliteta. Šljive su obrane u stadijumu pune zrelosti i prerađene u šljivovicu na isti način. Izvršena je fizičko hemijska analiza i senzorna ocena proizvedenih sortnih šljivovica. Razlike u hemijskom sastavu i senzornim karakteristikama dobijenih šljivovica uslovljene su sortnim karakteristikama ploda i lokalitetom sa kojeg potiču. Sve šljivovice su zadovoljavale zahteve zakonske regulative Srbije i EU.",
journal = "Voćarstvo",
title = "Quality of plum brandies produced from plum cultivars with combined properties, Kvalitet šljivovica od sorata šljive kombinovanih svojstava",
volume = "46",
number = "177-178",
pages = "23-31",
url = "https://hdl.handle.net/21.15107/rcub_cherry_175"
}

Popović, B., Nikićević, N., Tešević, V., Mitrović, O., Kandić, M.,& Miletić, N.. (2012). Quality of plum brandies produced from plum cultivars with combined properties. in Voćarstvo, 46(177-178), 23-31.
https://hdl.handle.net/21.15107/rcub_cherry_175

Popović B, Nikićević N, Tešević V, Mitrović O, Kandić M, Miletić N. Quality of plum brandies produced from plum cultivars with combined properties. in Voćarstvo. 2012;46(177-178):23-31.
https://hdl.handle.net/21.15107/rcub_cherry_175 .

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Miletić, Nemanja, "Quality of plum brandies produced from plum cultivars with combined properties" in Voćarstvo, 46, no. 177-178 (2012):23-31,
https://hdl.handle.net/21.15107/rcub_cherry_175 .

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  - JOUR
AU  - Nikićević, Ninoslav
AU  - Veličković, Milovan
AU  - Jadranin, Milka
AU  - Vučković, Ivan M.
AU  - Novaković, Miroslav M.
AU  - Vujisić, Ljubodrag V.
AU  - Stanković, Miroslava
AU  - Urosevic, Ivan
AU  - Tešević, Vele
PY  - 2011
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1206
AB  - The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).
AB  - Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
T1  - Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače
VL  - 76
IS  - 9
SP  - 1219
EP  - 1228
DO  - 10.2298/JSC101201109N
ER  - 

@article{
author = "Nikićević, Ninoslav and Veličković, Milovan and Jadranin, Milka and Vučković, Ivan M. and Novaković, Miroslav M. and Vujisić, Ljubodrag V. and Stanković, Miroslava and Urosevic, Ivan and Tešević, Vele",
year = "2011",
abstract = "The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05)., Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy, Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače",
volume = "76",
number = "9",
pages = "1219-1228",
doi = "10.2298/JSC101201109N"
}

Nikićević, N., Veličković, M., Jadranin, M., Vučković, I. M., Novaković, M. M., Vujisić, L. V., Stanković, M., Urosevic, I.,& Tešević, V.. (2011). The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 76(9), 1219-1228.
https://doi.org/10.2298/JSC101201109N

Nikićević N, Veličković M, Jadranin M, Vučković IM, Novaković MM, Vujisić LV, Stanković M, Urosevic I, Tešević V. The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society. 2011;76(9):1219-1228.
doi:10.2298/JSC101201109N .

Nikićević, Ninoslav, Veličković, Milovan, Jadranin, Milka, Vučković, Ivan M., Novaković, Miroslav M., Vujisić, Ljubodrag V., Stanković, Miroslava, Urosevic, Ivan, Tešević, Vele, "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy" in Journal of the Serbian Chemical Society, 76, no. 9 (2011):1219-1228,
https://doi.org/10.2298/JSC101201109N . .

TY  - CONF
AU  - Popović, Blazenka S.
AU  - Gavrilović-Damnjanović, J.
AU  - Mitrovic, O.
AU  - Ogasanovic, D.
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2009
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1313
AB  - In Serbia, besides 'Pozegaca' and autochthonous plum cultivars, some cultivars developed in Cacak are used for the production of plum brandy. 'Cacanska Lepotica' and 'Cacanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Cacanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Pozegaca' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum brandy. This paper presents the study of influence of plum cultivars developed in Cacak 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 'Cacanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Pozegaca'. With regard to the sensory characteristics, the brandy made from 'Cacanska Lepotica' was graded highest, whereas brandies produced from cultivars 'Pozegaca', 'Cacanska Rodna' and 'Cacanska Najbolja' followed.
PB  - Int Soc Horticultural Science, Leuven 1
T1  - Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak
VL  - 825
SP  - 575
EP  - 581
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1313
ER  - 

@conference{
author = "Popović, Blazenka S. and Gavrilović-Damnjanović, J. and Mitrovic, O. and Ogasanovic, D. and Nikićević, Ninoslav and Tešević, Vele",
year = "2009",
abstract = "In Serbia, besides 'Pozegaca' and autochthonous plum cultivars, some cultivars developed in Cacak are used for the production of plum brandy. 'Cacanska Lepotica' and 'Cacanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Cacanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Pozegaca' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum brandy. This paper presents the study of influence of plum cultivars developed in Cacak 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 'Cacanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Pozegaca'. With regard to the sensory characteristics, the brandy made from 'Cacanska Lepotica' was graded highest, whereas brandies produced from cultivars 'Pozegaca', 'Cacanska Rodna' and 'Cacanska Najbolja' followed.",
publisher = "Int Soc Horticultural Science, Leuven 1",
title = "Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak",
volume = "825",
pages = "575-581",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1313"
}

Popović, B. S., Gavrilović-Damnjanović, J., Mitrovic, O., Ogasanovic, D., Nikićević, N.,& Tešević, V.. (2009). Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak. 
Int Soc Horticultural Science, Leuven 1., 825, 575-581.
https://hdl.handle.net/21.15107/rcub_cherry_1313

Popović BS, Gavrilović-Damnjanović J, Mitrovic O, Ogasanovic D, Nikićević N, Tešević V. Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak. 2009;825:575-581.
https://hdl.handle.net/21.15107/rcub_cherry_1313 .

Popović, Blazenka S., Gavrilović-Damnjanović, J., Mitrovic, O., Ogasanovic, D., Nikićević, Ninoslav, Tešević, Vele, "Major Volatile Components and Sensory Characteristics of Plum Brandies Produced from Plum Cultivars Developed in Cacak", 825 (2009):575-581,
https://hdl.handle.net/21.15107/rcub_cherry_1313 .

TY  - JOUR
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Milosavljević, Slobodan M.
AU  - Bajić, Danica
AU  - Vajs, Vlatka
AU  - Vučković, Ivan M.
AU  - Vujisić, Ljubodrag V.
AU  - Đorđević, Iris
AU  - Stanković, Miroslava
AU  - Veličković, Milovan
PY  - 2009
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/613
AB  - In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, I-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenyl-ethanol, The minor volatiles were submitted to liquid liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C(6)-C(18) acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the "Drenja" spirits investigated in this study arc similar to those present in other alcoholic beverages.
AB  - U radu su analizirane isparljive komponente u pet uzoraka alkoholnih pića, domaće izrade, dobijenih destilacijom fermentisanih plodova drenjine (Cornus mas L.). Glavna isparljiva jedinjenja, koja su određena i kvantifikovana, su: metanol, 1-propanol, etil-acetat, 2-metil-1-propanol, 1-butanol, izoamil-alkoholi, 1-heksanol i 2-feniletanol. Manje zastupljena isparljiva jedinjenja su ekstrahovana dihlormetanom i analizirana kombinacijom gasne hromatografije i masene spektrometrije (GC/MS). Identifikovana su ukupno 84 jedinjenja. Najzastupljenija jedinjenja bila su etil estri masnih kiselina sa C6-C18, slobodne masne kiseline, limonen, 2-feniletanol i 4-etilfenol. Većina jedinjenja nađena u 'drenji' su slična onima koja su prisutna i u drugim alkoholnim pićima.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry
T1  - Karakterizacija isparljivih komponenti 'Drenje', alkoholnog pića dobijenog iz plodova drenjine (Cornus mas)
VL  - 74
IS  - 2
SP  - 117
EP  - 128
DO  - 10.2298/JSC0902117T
ER  - 

@article{
author = "Tešević, Vele and Nikićević, Ninoslav and Milosavljević, Slobodan M. and Bajić, Danica and Vajs, Vlatka and Vučković, Ivan M. and Vujisić, Ljubodrag V. and Đorđević, Iris and Stanković, Miroslava and Veličković, Milovan",
year = "2009",
abstract = "In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, I-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenyl-ethanol, The minor volatiles were submitted to liquid liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C(6)-C(18) acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the "Drenja" spirits investigated in this study arc similar to those present in other alcoholic beverages., U radu su analizirane isparljive komponente u pet uzoraka alkoholnih pića, domaće izrade, dobijenih destilacijom fermentisanih plodova drenjine (Cornus mas L.). Glavna isparljiva jedinjenja, koja su određena i kvantifikovana, su: metanol, 1-propanol, etil-acetat, 2-metil-1-propanol, 1-butanol, izoamil-alkoholi, 1-heksanol i 2-feniletanol. Manje zastupljena isparljiva jedinjenja su ekstrahovana dihlormetanom i analizirana kombinacijom gasne hromatografije i masene spektrometrije (GC/MS). Identifikovana su ukupno 84 jedinjenja. Najzastupljenija jedinjenja bila su etil estri masnih kiselina sa C6-C18, slobodne masne kiseline, limonen, 2-feniletanol i 4-etilfenol. Većina jedinjenja nađena u 'drenji' su slična onima koja su prisutna i u drugim alkoholnim pićima.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry, Karakterizacija isparljivih komponenti 'Drenje', alkoholnog pića dobijenog iz plodova drenjine (Cornus mas)",
volume = "74",
number = "2",
pages = "117-128",
doi = "10.2298/JSC0902117T"
}

Tešević, V., Nikićević, N., Milosavljević, S. M., Bajić, D., Vajs, V., Vučković, I. M., Vujisić, L. V., Đorđević, I., Stanković, M.,& Veličković, M.. (2009). Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 74(2), 117-128.
https://doi.org/10.2298/JSC0902117T

Tešević V, Nikićević N, Milosavljević SM, Bajić D, Vajs V, Vučković IM, Vujisić LV, Đorđević I, Stanković M, Veličković M. Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry. in Journal of the Serbian Chemical Society. 2009;74(2):117-128.
doi:10.2298/JSC0902117T .

Tešević, Vele, Nikićević, Ninoslav, Milosavljević, Slobodan M., Bajić, Danica, Vajs, Vlatka, Vučković, Ivan M., Vujisić, Ljubodrag V., Đorđević, Iris, Stanković, Miroslava, Veličković, Milovan, "Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry" in Journal of the Serbian Chemical Society, 74, no. 2 (2009):117-128,
https://doi.org/10.2298/JSC0902117T . .

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 . .

TY  - JOUR
AU  - Dekic, Sanja
AU  - Milosavljević, Slobodan M.
AU  - Vajs, Vlatka
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedović, Viktor A.
AU  - Tešević, Vele
PY  - 2008
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/588
AB  - Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
VL  - 73
IS  - 11
SP  - 1027
EP  - 1037
DO  - 10.2298/JSC0811027D
ER  - 

@article{
author = "Dekic, Sanja and Milosavljević, Slobodan M. and Vajs, Vlatka and Jović, Slobodan and Petrović, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedović, Viktor A. and Tešević, Vele",
year = "2008",
abstract = "Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
volume = "73",
number = "11",
pages = "1027-1037",
doi = "10.2298/JSC0811027D"
}

Dekic, S., Milosavljević, S. M., Vajs, V., Jović, S., Petrović, A., Nikićević, N., Manojlović, V., Nedović, V. A.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D

Dekic S, Milosavljević SM, Vajs V, Jović S, Petrović A, Nikićević N, Manojlović V, Nedović VA, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .

Dekic, Sanja, Milosavljević, Slobodan M., Vajs, Vlatka, Jović, Slobodan, Petrović, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedović, Viktor A., Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in Journal of the Serbian Chemical Society, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Srećković, Milan
AU  - Gavrilović-Damnjanović, Jelica
AU  - Mitrović, Olga
PY  - 2008
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/232
AB  - The paper presents the results of the study of pruning intensity in two localities of plum cv Čačanska Rodna on technological properties of fruits and characteristics of plum brandies produced from these by the application of identical technological procedure. Pruning intensity affected the fruits insofar as pruned trees differed in technological properties from unpruned ones, i.e. the former had higher fruit weight, lower stone ratio and acids content, higher pH value and sugar/acid ratio. Major significances have not been evidenced in respect of the influence of pruning intensity on the content of soluble solids and sugar. Processing of fruits harvested from unpruned trees revealed higher actual sugar conversion efficiency as well as higher ratio between actual and potential yield of brandy as compared to the processing of plums harvested from pruned trees. Besides controversial results, and undoubtedly considerable influence of planting localities, severe pruning, viewed through the averages of both localities, brought about slight rise in the content of higher alcohols (by 1.11%), esters (by 7.47%), acids (by 18.91%) and aldehydes (by 30.00%) in brandies produced from pruned trees, as compared to those produced from fruits of unpruned trees. In comparison with plum brandies made from fruits of unpruned trees, plum brandies produced from fruits of pruned trees displayed lower methanol content (by 4.04%) and benzaldehyde (by 10.91%), whereas evidenced furfural content was higher (by 18.38%). HCN content in all samples of brandy was rather lower than permissible in plum brandy. As regards sensory characteristics, brandies produced from fruits of unpruned trees were assessed as superior (17.50 and 17.59) to those produced from fruits of pruned trees (17.34 and 17.03).
AB  - U radu su prikazani rezultati ispitivanja uticaja intenziteta rezidbe sorte šljive Čačanska rodna sa dva lokaliteta na tehnološka svojstva ploda i karakteristike šljivovica proizvedenih primenom istog tehnološkog postupka. Različiti intenziteti rezidbe uslovili su razlike u tehnološkim svojstvima ploda, kao i razlike u prinosima, hemijskom sastavu i senzornim karakteristikama dobijenih rakija šljivovica.
T2  - Zbornik Instituta PKB agroekonomik
T1  - The influence of pruning intensity on characteristics of plum brandy produced from plum cv Čačanska Rodna
T1  - Uticaj intenziteta rezidbe na karakteristike šljivovica sorte Čačanska rodna
VL  - 14
IS  - 5
SP  - 63
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_cherry_232
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Tešević, Vele and Srećković, Milan and Gavrilović-Damnjanović, Jelica and Mitrović, Olga",
year = "2008",
abstract = "The paper presents the results of the study of pruning intensity in two localities of plum cv Čačanska Rodna on technological properties of fruits and characteristics of plum brandies produced from these by the application of identical technological procedure. Pruning intensity affected the fruits insofar as pruned trees differed in technological properties from unpruned ones, i.e. the former had higher fruit weight, lower stone ratio and acids content, higher pH value and sugar/acid ratio. Major significances have not been evidenced in respect of the influence of pruning intensity on the content of soluble solids and sugar. Processing of fruits harvested from unpruned trees revealed higher actual sugar conversion efficiency as well as higher ratio between actual and potential yield of brandy as compared to the processing of plums harvested from pruned trees. Besides controversial results, and undoubtedly considerable influence of planting localities, severe pruning, viewed through the averages of both localities, brought about slight rise in the content of higher alcohols (by 1.11%), esters (by 7.47%), acids (by 18.91%) and aldehydes (by 30.00%) in brandies produced from pruned trees, as compared to those produced from fruits of unpruned trees. In comparison with plum brandies made from fruits of unpruned trees, plum brandies produced from fruits of pruned trees displayed lower methanol content (by 4.04%) and benzaldehyde (by 10.91%), whereas evidenced furfural content was higher (by 18.38%). HCN content in all samples of brandy was rather lower than permissible in plum brandy. As regards sensory characteristics, brandies produced from fruits of unpruned trees were assessed as superior (17.50 and 17.59) to those produced from fruits of pruned trees (17.34 and 17.03)., U radu su prikazani rezultati ispitivanja uticaja intenziteta rezidbe sorte šljive Čačanska rodna sa dva lokaliteta na tehnološka svojstva ploda i karakteristike šljivovica proizvedenih primenom istog tehnološkog postupka. Različiti intenziteti rezidbe uslovili su razlike u tehnološkim svojstvima ploda, kao i razlike u prinosima, hemijskom sastavu i senzornim karakteristikama dobijenih rakija šljivovica.",
journal = "Zbornik Instituta PKB agroekonomik",
title = "The influence of pruning intensity on characteristics of plum brandy produced from plum cv Čačanska Rodna, Uticaj intenziteta rezidbe na karakteristike šljivovica sorte Čačanska rodna",
volume = "14",
number = "5",
pages = "63-73",
url = "https://hdl.handle.net/21.15107/rcub_cherry_232"
}

Popović, B., Nikićević, N., Tešević, V., Srećković, M., Gavrilović-Damnjanović, J.,& Mitrović, O.. (2008). The influence of pruning intensity on characteristics of plum brandy produced from plum cv Čačanska Rodna. in Zbornik Instituta PKB agroekonomik, 14(5), 63-73.
https://hdl.handle.net/21.15107/rcub_cherry_232

Popović B, Nikićević N, Tešević V, Srećković M, Gavrilović-Damnjanović J, Mitrović O. The influence of pruning intensity on characteristics of plum brandy produced from plum cv Čačanska Rodna. in Zbornik Instituta PKB agroekonomik. 2008;14(5):63-73.
https://hdl.handle.net/21.15107/rcub_cherry_232 .

Popović, Branko, Nikićević, Ninoslav, Tešević, Vele, Srećković, Milan, Gavrilović-Damnjanović, Jelica, Mitrović, Olga, "The influence of pruning intensity on characteristics of plum brandy produced from plum cv Čačanska Rodna" in Zbornik Instituta PKB agroekonomik, 14, no. 5 (2008):63-73,
https://hdl.handle.net/21.15107/rcub_cherry_232 .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Nikićević, Ninoslav
AU  - Vulić, Todor
AU  - Tešević, Vele
AU  - Oparnica, Čedo
AU  - Radivojević, Dragan
AU  - Đorđević, Boban
AU  - Vučković, Ivan M.
PY  - 2007
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/238
AB  - Liqueurs made of green, unripe walnuts, harvested in two terms, had no significantly different sensory characteristics, but had significantly different levels of the antioxidant activity. The antioxidant activity of liqueurs made of earlier harvested walnut fruits that weighted 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. .
AB  - U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .
T2  - Journal of Scientific Agricultural Research
T1  - The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity
T1  - Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost
VL  - 68
IS  - 1
SP  - 31
EP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_cherry_238
ER  - 

@article{
author = "Veličković, Milovan and Nikićević, Ninoslav and Vulić, Todor and Tešević, Vele and Oparnica, Čedo and Radivojević, Dragan and Đorđević, Boban and Vučković, Ivan M.",
year = "2007",
abstract = "Liqueurs made of green, unripe walnuts, harvested in two terms, had no significantly different sensory characteristics, but had significantly different levels of the antioxidant activity. The antioxidant activity of liqueurs made of earlier harvested walnut fruits that weighted 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. ., U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .",
journal = "Journal of Scientific Agricultural Research",
title = "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity, Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost",
volume = "68",
number = "1",
pages = "31-38",
url = "https://hdl.handle.net/21.15107/rcub_cherry_238"
}

Veličković, M., Nikićević, N., Vulić, T., Tešević, V., Oparnica, Č., Radivojević, D., Đorđević, B.,& Vučković, I. M.. (2007). The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research, 68(1), 31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238

Veličković M, Nikićević N, Vulić T, Tešević V, Oparnica Č, Radivojević D, Đorđević B, Vučković IM. The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research. 2007;68(1):31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238 .

Veličković, Milovan, Nikićević, Ninoslav, Vulić, Todor, Tešević, Vele, Oparnica, Čedo, Radivojević, Dragan, Đorđević, Boban, Vučković, Ivan M., "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity" in Journal of Scientific Agricultural Research, 68, no. 1 (2007):31-38,
https://hdl.handle.net/21.15107/rcub_cherry_238 .

TY  - JOUR
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Jovanovic, A
AU  - Đoković, Dejan
AU  - Vujisić, Ljubodrag V.
AU  - Vučković, Ivan
AU  - Bonic, M
PY  - 2005
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/745
AB  - Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C-8-C-18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols (C-3-C-5) was determined.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile components from old plum brandies
VL  - 43
IS  - 4
SP  - 367
EP  - 372
UR  - https://hdl.handle.net/21.15107/rcub_cherry_745
ER  - 

@article{
author = "Tešević, Vele and Nikićević, Ninoslav and Jovanovic, A and Đoković, Dejan and Vujisić, Ljubodrag V. and Vučković, Ivan and Bonic, M",
year = "2005",
abstract = "Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C-8-C-18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols (C-3-C-5) was determined.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile components from old plum brandies",
volume = "43",
number = "4",
pages = "367-372",
url = "https://hdl.handle.net/21.15107/rcub_cherry_745"
}

Tešević, V., Nikićević, N., Jovanovic, A., Đoković, D., Vujisić, L. V., Vučković, I.,& Bonic, M.. (2005). Volatile components from old plum brandies. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 43(4), 367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745

Tešević V, Nikićević N, Jovanovic A, Đoković D, Vujisić LV, Vučković I, Bonic M. Volatile components from old plum brandies. in Food Technology and Biotechnology. 2005;43(4):367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745 .

Tešević, Vele, Nikićević, Ninoslav, Jovanovic, A, Đoković, Dejan, Vujisić, Ljubodrag V., Vučković, Ivan, Bonic, M, "Volatile components from old plum brandies" in Food Technology and Biotechnology, 43, no. 4 (2005):367-372,
https://hdl.handle.net/21.15107/rcub_cherry_745 .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
PY  - 2005
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/212
AB  - Several methods for reducing the methanol content of plum brandies were tried: possibilities for its reduced forming during fruit must alcohol fermentation, and employing effective and rational methods in order to decrease the already existing amount of methanol by applying demethanolization column. Apart from numerous valued components, plum brandy also contains some undesirable ingredients, among which methanol has a special place. It appears during hydrolysis of pectin substances under the influence of the specific pectolytic enzymes, pectyn-methyl-esterasis in particular. A certain amount still has to be present in natural brandies in order to maintain the authentic fruit origin. Reduction of the existing methanol amounts by applying demethanolization column was most effective and came to 43-77% in comparison to the starting amount.
AB  - Predmet ovog istraživanja bio je pronalaženje različitih mogućnosti za smanjivanje količine metanola u rakiji šljivovici. Pored velikog broja drugih komponenti rakija šljivovica sadrži i neke neželjene sastojke, među kojima metanol zauzima specijalno mesto. Metanol nastaje tokom hidrolize jedinjenja pektinskog tipa, a pod uticajem pektolitičkog enzima pektin-metil-esteraze. Određeno prisustvo metanola predstavlja dokaz autentičnog voćnog porekla rakije. Istraživanja u ovom radu su se odnosila na mogućnosti snižavanja sadržaja metanola u rakijama šljivovicama od sorti požegače, stenli i džanarika a tekla su u dva pravca: 1. Na iznalaženju najpogodnijeg postupka za manje nastajanje metanola tokom alkoholne fermentacije kljuka šljive (uticaj pH kljuka, uticaj vremena čekanja pre destilacije i uticaj različitih izazivača vrenja). 2. Ispitivanje i pronalaženje najracionalnijeg načina za smanjivanje već postojećih količina metanola u šljivovici tokom izvođenja demetanolizacione rektifikacije. Eksperimenti vezani za smanjenje formiranja metanola tokom alkoholne fermentacije su rađeni sa tri sorte šljiva: požegača, stenli i džanarika dobijenih od preduzeća "Srbijanka" Co.-Valjevo i "Podgorka" Co.-Osečina, dok su eksperimenti redukcije metanola pomoću demetanolizacione kolone izvođeni sa rakijom šljivovicom iz "Podgorka" Co.-Osečina, region Ostružanj-Podgorina. Količina metanola je određivana metodom gasne hromatografije uz primenu kapilarne kolone. Dobijeni rezultati pokazuju da je najveće smanjenje u formiranju metanola tokom fermentacije kljuka pri pH 2,5. Povećanje sadržaja metanola u sve tri sorte i svim varijantama je u direktnoj korelaciji sa vremenom koje protekne pre destilacije kljuka. Ovo je dokaz više da se hidroliza pektinskih supstanci nastavlja sa smanjenim intenzitetom tokom vremena čekanja pre destilacije. Odabrani tipovi kvasaca koji ne proizvode pektinesterze mogu biti odabrani za smanjenje količine metanola. Eksperimentalni rezultati sa kolonom za demetanolizaciju pokazuju da je smanjenje zavisno od eksperimentalne varijante moguće od 45%-75% u odnosu na količinu u kontrolnom uzorku.
T2  - Journal of Agricultural Sciences
T1  - Possibilities for methanol content reduction in plum brandy
T1  - Mogućnosti smanjivanja sadržaja metanola u rakiji šljivovici
VL  - 50
IS  - 1
SP  - 49
EP  - 60
DO  - 10.2298/JAS0501049N
ER  - 

@article{
author = "Nikićević, Ninoslav and Tešević, Vele",
year = "2005",
abstract = "Several methods for reducing the methanol content of plum brandies were tried: possibilities for its reduced forming during fruit must alcohol fermentation, and employing effective and rational methods in order to decrease the already existing amount of methanol by applying demethanolization column. Apart from numerous valued components, plum brandy also contains some undesirable ingredients, among which methanol has a special place. It appears during hydrolysis of pectin substances under the influence of the specific pectolytic enzymes, pectyn-methyl-esterasis in particular. A certain amount still has to be present in natural brandies in order to maintain the authentic fruit origin. Reduction of the existing methanol amounts by applying demethanolization column was most effective and came to 43-77% in comparison to the starting amount., Predmet ovog istraživanja bio je pronalaženje različitih mogućnosti za smanjivanje količine metanola u rakiji šljivovici. Pored velikog broja drugih komponenti rakija šljivovica sadrži i neke neželjene sastojke, među kojima metanol zauzima specijalno mesto. Metanol nastaje tokom hidrolize jedinjenja pektinskog tipa, a pod uticajem pektolitičkog enzima pektin-metil-esteraze. Određeno prisustvo metanola predstavlja dokaz autentičnog voćnog porekla rakije. Istraživanja u ovom radu su se odnosila na mogućnosti snižavanja sadržaja metanola u rakijama šljivovicama od sorti požegače, stenli i džanarika a tekla su u dva pravca: 1. Na iznalaženju najpogodnijeg postupka za manje nastajanje metanola tokom alkoholne fermentacije kljuka šljive (uticaj pH kljuka, uticaj vremena čekanja pre destilacije i uticaj različitih izazivača vrenja). 2. Ispitivanje i pronalaženje najracionalnijeg načina za smanjivanje već postojećih količina metanola u šljivovici tokom izvođenja demetanolizacione rektifikacije. Eksperimenti vezani za smanjenje formiranja metanola tokom alkoholne fermentacije su rađeni sa tri sorte šljiva: požegača, stenli i džanarika dobijenih od preduzeća "Srbijanka" Co.-Valjevo i "Podgorka" Co.-Osečina, dok su eksperimenti redukcije metanola pomoću demetanolizacione kolone izvođeni sa rakijom šljivovicom iz "Podgorka" Co.-Osečina, region Ostružanj-Podgorina. Količina metanola je određivana metodom gasne hromatografije uz primenu kapilarne kolone. Dobijeni rezultati pokazuju da je najveće smanjenje u formiranju metanola tokom fermentacije kljuka pri pH 2,5. Povećanje sadržaja metanola u sve tri sorte i svim varijantama je u direktnoj korelaciji sa vremenom koje protekne pre destilacije kljuka. Ovo je dokaz više da se hidroliza pektinskih supstanci nastavlja sa smanjenim intenzitetom tokom vremena čekanja pre destilacije. Odabrani tipovi kvasaca koji ne proizvode pektinesterze mogu biti odabrani za smanjenje količine metanola. Eksperimentalni rezultati sa kolonom za demetanolizaciju pokazuju da je smanjenje zavisno od eksperimentalne varijante moguće od 45%-75% u odnosu na količinu u kontrolnom uzorku.",
journal = "Journal of Agricultural Sciences",
title = "Possibilities for methanol content reduction in plum brandy, Mogućnosti smanjivanja sadržaja metanola u rakiji šljivovici",
volume = "50",
number = "1",
pages = "49-60",
doi = "10.2298/JAS0501049N"
}

Nikićević, N.,& Tešević, V.. (2005). Possibilities for methanol content reduction in plum brandy. in Journal of Agricultural Sciences, 50(1), 49-60.
https://doi.org/10.2298/JAS0501049N

Nikićević N, Tešević V. Possibilities for methanol content reduction in plum brandy. in Journal of Agricultural Sciences. 2005;50(1):49-60.
doi:10.2298/JAS0501049N .

Nikićević, Ninoslav, Tešević, Vele, "Possibilities for methanol content reduction in plum brandy" in Journal of Agricultural Sciences, 50, no. 1 (2005):49-60,
https://doi.org/10.2298/JAS0501049N . .

TY  - CONF
AU  - Cvejic, J
AU  - Bonic, M
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Mikov, M
PY  - 2005
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/734
PB  - Taylor & Francis Inc, Philadelphia
C3  - Drug Metabolism Reviews
T1  - Study of the antioxidant power of Serbian plum brandies and correlation with their content in total fenolic compounds
VL  - 37
SP  - 32
EP  - 33
UR  - https://hdl.handle.net/21.15107/rcub_cherry_734
ER  - 

@conference{
author = "Cvejic, J and Bonic, M and Tešević, Vele and Nikićević, Ninoslav and Mikov, M",
year = "2005",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "Drug Metabolism Reviews",
title = "Study of the antioxidant power of Serbian plum brandies and correlation with their content in total fenolic compounds",
volume = "37",
pages = "32-33",
url = "https://hdl.handle.net/21.15107/rcub_cherry_734"
}

Cvejic, J., Bonic, M., Tešević, V., Nikićević, N.,& Mikov, M.. (2005). Study of the antioxidant power of Serbian plum brandies and correlation with their content in total fenolic compounds. in Drug Metabolism Reviews
Taylor & Francis Inc, Philadelphia., 37, 32-33.
https://hdl.handle.net/21.15107/rcub_cherry_734

Cvejic J, Bonic M, Tešević V, Nikićević N, Mikov M. Study of the antioxidant power of Serbian plum brandies and correlation with their content in total fenolic compounds. in Drug Metabolism Reviews. 2005;37:32-33.
https://hdl.handle.net/21.15107/rcub_cherry_734 .

Cvejic, J, Bonic, M, Tešević, Vele, Nikićević, Ninoslav, Mikov, M, "Study of the antioxidant power of Serbian plum brandies and correlation with their content in total fenolic compounds" in Drug Metabolism Reviews, 37 (2005):32-33,
https://hdl.handle.net/21.15107/rcub_cherry_734 .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Jovanović, Anka
AU  - Vučković, Ivan M.
PY  - 2004
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/228
AB  - Raspberry brandy was obtained via classical distillation upon the fermentation of fresh berries of cv Willamette. The content of ethyl alcohol in the sample of the brandy was decreased to 42%vol. Aromatic ingredients were extracted by classical watery extraction with pentane, and then assessed by GC/MS method. The study revealed the presence of 74 ingredients. In terms of chemical aspects, the ingredients were as follows: Ethyl esters (25), terpenes (21), organic acids (9), aldehydes (8), alcohols (3), acetyls (3), carbon-hydrogens (2) and aromatic alcohols (2). The following ingredients should be singled out as major in terms of raspberry aroma alpha and beta ionon, alpha-ionol, dihydro-beta-ionon, dihydro-beta-ionol alpha-ionon acetate which present the trait of the stated brandy.
AB  - U ovom radu opisano je ispitivanje aromatičnih komponenti delikatesne rakije malinovače dobijene fermentacijom svežih plodova maline sorte Willamette. Rakija je dobijena klasičnom destilacijom i svedena na jačinu od 42% vol alkohola. Nakon ekstrakcije aromatične komponente su ispitivane metodom GC/MS. Na ovaj način je identifikovano preko 70 komponenti. Po hemijskoj prirodi to su: etil estri, terpeni, organske kiseline, aldehidi, alkoholi acetali, ugljovodonici i aromatični alkoholi. Kao važne komponente arome maline treba izdvojiti: alfa i beta-jonon, alfa-jonol, dihidro-beta-jonon dihidro-beta-jonol, alfa-jonol acetat koje predstavljaju karakteristiku ove rakije.
T2  - Jugoslovensko voćarstvo
T1  - Evaluation of aromatic ingredients in raspberry brandy
T1  - Ispitivanje aromatičnih sastojaka rakije malinovače
VL  - 38
IS  - 147-148
SP  - 239
EP  - 244
UR  - https://hdl.handle.net/21.15107/rcub_cherry_228
ER  - 

@article{
author = "Nikićević, Ninoslav and Tešević, Vele and Jovanović, Anka and Vučković, Ivan M.",
year = "2004",
abstract = "Raspberry brandy was obtained via classical distillation upon the fermentation of fresh berries of cv Willamette. The content of ethyl alcohol in the sample of the brandy was decreased to 42%vol. Aromatic ingredients were extracted by classical watery extraction with pentane, and then assessed by GC/MS method. The study revealed the presence of 74 ingredients. In terms of chemical aspects, the ingredients were as follows: Ethyl esters (25), terpenes (21), organic acids (9), aldehydes (8), alcohols (3), acetyls (3), carbon-hydrogens (2) and aromatic alcohols (2). The following ingredients should be singled out as major in terms of raspberry aroma alpha and beta ionon, alpha-ionol, dihydro-beta-ionon, dihydro-beta-ionol alpha-ionon acetate which present the trait of the stated brandy., U ovom radu opisano je ispitivanje aromatičnih komponenti delikatesne rakije malinovače dobijene fermentacijom svežih plodova maline sorte Willamette. Rakija je dobijena klasičnom destilacijom i svedena na jačinu od 42% vol alkohola. Nakon ekstrakcije aromatične komponente su ispitivane metodom GC/MS. Na ovaj način je identifikovano preko 70 komponenti. Po hemijskoj prirodi to su: etil estri, terpeni, organske kiseline, aldehidi, alkoholi acetali, ugljovodonici i aromatični alkoholi. Kao važne komponente arome maline treba izdvojiti: alfa i beta-jonon, alfa-jonol, dihidro-beta-jonon dihidro-beta-jonol, alfa-jonol acetat koje predstavljaju karakteristiku ove rakije.",
journal = "Jugoslovensko voćarstvo",
title = "Evaluation of aromatic ingredients in raspberry brandy, Ispitivanje aromatičnih sastojaka rakije malinovače",
volume = "38",
number = "147-148",
pages = "239-244",
url = "https://hdl.handle.net/21.15107/rcub_cherry_228"
}

Nikićević, N., Tešević, V., Jovanović, A.,& Vučković, I. M.. (2004). Evaluation of aromatic ingredients in raspberry brandy. in Jugoslovensko voćarstvo, 38(147-148), 239-244.
https://hdl.handle.net/21.15107/rcub_cherry_228

Nikićević N, Tešević V, Jovanović A, Vučković IM. Evaluation of aromatic ingredients in raspberry brandy. in Jugoslovensko voćarstvo. 2004;38(147-148):239-244.
https://hdl.handle.net/21.15107/rcub_cherry_228 .

Nikićević, Ninoslav, Tešević, Vele, Jovanović, Anka, Vučković, Ivan M., "Evaluation of aromatic ingredients in raspberry brandy" in Jugoslovensko voćarstvo, 38, no. 147-148 (2004):239-244,
https://hdl.handle.net/21.15107/rcub_cherry_228 .