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 . .