Utjecaj uvjeta vrenja na kakvoću rakije od šljive cv Elena (Prunus domestica L.)

Autor:	Pavica Tupajić, Zlatko Čmelik, Marko Boljat, Jasmina Družić
Jazyk:	chorvatština
Rok vydání:	2007
Předmět:	šljivovica metanol vrenje viši alkoholi plum brandy methanol fermentation higher alcohols
Zdroj:	Pomologia Croatica : Glasilo Hrvatskog agronomskog društva Volume 13 Issue 1
ISSN:	1848-9028 1330-6626
Popis:	Provedena su usporedna istraživanja kemijskog sastava i senzornih svojstva šljivovica proizvedenih klasičnim postupkom destilacije od masulja šljive kultivara Elena prevrelog uz epifitnu mikrofloru i uz dodatak selekcioniranog kvasca. Analizirane su koncentracije alkohola, metanola, viših alkohola, ukupnih hlapivih estera, etil-acetata, etil-laktata, acetaldehida i ukupna kiselost destilata i rakija. Među usporednim rakijama utvrđene su značajne (p The study on comparison of the chemical composition and sensory properties of plum brandies derived by classical procedure from crushed plum fruits cv Elena (Prunus domestica) fermented by indigenous yeasts and by the addition of selected yeasts was carried out. The samples of crude distillates and brandies were analyzed for alcohol, methanol, total acidity, total volatile esters, ethyl acetate, ethyl lactate, acetaldehyde, and higher alcohols content. Significant differences (P
Databáze:	OpenAIRE
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