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Quality of plum brandies produced from plum cultivars with combined properties

Kvalitet šljivovica od sorata šljive kombinovanih svojstava

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2012
173.pdf (89.03Kb)
Authors
Popović, Branko
Nikićević, Ninoslav
Tešević, Vele
Mitrović, Olga
Kandić, Miodrag
Miletić, Nemanja
Article (Published version)
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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 va...rieties 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.
Keywords:
plum / fruit characteristics / fruit maturity / chemical composition of plum brandy / sensory characteristics of plum brandy / šljiva / stadijum zrelosti šljive / hemijski sastav šljivovice / senzorne karakteristike šljivovice
Source:
Voćarstvo, 2012, 46, 177-178, 23-31
Funding / projects:
  • Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-31093)

ISSN: 1820-5054

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_cherry_175
URI
https://cherry.chem.bg.ac.rs/handle/123456789/175
Collections
  • Publikacije
Institution/Community
Hemijski fakultet
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  - Kon_598
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 = "Kon_598, 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.
Kon_598
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.
Kon_598 .
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,
Kon_598 .

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