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  - 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, 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 .