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  - 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 .