Influence of various distillation techniques on quality of plum brandy (CROSBI ID 520156)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Miličević, Borislav ; Šubarić, Drago ; Mađar, Stjepan ; Kovačević, Dragan ; Babić, Jurislav
engleski
Influence of various distillation techniques on quality of plum brandy
Quality of plum brandy is influenced by many factors ; climate and soil characteristics, plum varieties and technological characteristics of manufacturing process. The aim of this work was to study influence of various distillation techniques ; distillation in column and authentic distillation process from Croatian region Slavonija, on quality of plum brandy. Detection of volatile flavour components and quality of plum brandy were assessed by gas chromatography, physicochemical and sensory analysis. Results showed that distillation technique had a significant influence on quality of plum brandy. Samples produced by column distillation process had a higher amount of main volatile flavor substances and more expressive flavour. In addition, mentioned samples had the best organoleptic properties.
plum brandy; quality; flavor; distillation techniques
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Podaci o prilogu
184-184.
2006.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts - 3rd Central European Congress on Food
Iotzev, Alexander ; Fikiin, Konstantin ; Shivarov, Georgi
Sofija: CEFood
Podaci o skupu
3rd Central European Congress on Food
poster
22.05.2006-24.05.2006
Sofija, Bugarska