engleski

The influence of variety and amount of sugar in the fruit on the quantity and quality of fig brandy

The fig (Ficus carica L.) is one of the oldest domesticated fruit species. The interest for its cultivation in Croatian region Istria is growing, due to the wish to achieve the diversity of agricultural activities. Together with olives and grapevine, fig is a recognizable symbol of the Mediterranean region. It is important ingredient used for culinary and cosmetic purposes. Fig fruit can be consumed fresh or dried, or it can be used processed in many ways. One of them is a brandy prepared from fresh figs. Quality of fig brandy is influenced by many factors, namely, climate and soil characteristics, fig varieties and technological characteristics of manufacturing process. The aim of this work was to study the influence of fig variety and the amount of sugar in the fruit on the quantity and the quality of the fig brandy. The brandy was produced using seven different fresh fig varieties (Bružetka bijela, Bružetka crna, Fico della Madonna, Grčka crna, Petrovača crna, Šaraguja and Zimica). The quality of fig brandy was assessed by laboratory (densitometry, titrimetry and gas chromatography) and sensory (DLG, positive number method) analysis. Fig variety had a significant influence on quality of brandy.

fig; brandy; quality; quantity

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