Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars

Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Čačanska Rodna and its parent cultivars – Stanley...

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Bibliographic Details
Main Authors: Popović Branko T., Mitrović Olga V., Leposavić Aleksandar P., Paunović Svetlana A., Jevremović Darko R., Nikićević Ninoslav J., Tešević Vele V.
Format: Article
Language:English
Published: Serbian Chemical Society 2019-01-01
Series:Journal of the Serbian Chemical Society
Subjects:
plum cultivars
destoning
spontaneous fermentation
spirits
volatile compounds
sensory characteristics
Online Access:http://www.doiserbia.nb.rs/img/doi/0352-5139/2019/0352-51391900061P.pdf

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