Influence of yeast and nutrients on the quality of apricot brandy
2014
Preuzimanje 🢃
Autori
Urošević, IvanNikićević, Ninoslav
Stanković, Ljubiša
Andjelković, Boban
Urošević, Tijana
Krstić, Gordana
Tešević, Vele
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.
Ključne reči:
apricot brandy / yeast strain / nutrients / volatile compoundsIzvor:
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 2014, 79, 10, 1223-1234Izdavač:
- Srpsko hemijsko društvo, Beograd
Finansiranje / projekti:
- Bioaktivni prirodni proizvodi samoniklih, gajenih i jestivih biljaka: određivanje struktura i aktivnosti (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.2298/JSC140125024U
ISSN: 0352-5139
WoS: 000344444800004
Scopus: 2-s2.0-84920742477
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Urošević, Ivan AU - Nikićević, Ninoslav AU - Stanković, Ljubiša AU - Andjelković, Boban AU - Urošević, Tijana AU - Krstić, Gordana AU - Tešević, Vele PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3468 AB - Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols. PB - Srpsko hemijsko društvo, Beograd T2 - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY T1 - Influence of yeast and nutrients on the quality of apricot brandy EP - 1234 IS - 10 SP - 1223 VL - 79 DO - 10.2298/JSC140125024U ER -
@article{ author = "Urošević, Ivan and Nikićević, Ninoslav and Stanković, Ljubiša and Andjelković, Boban and Urošević, Tijana and Krstić, Gordana and Tešević, Vele", year = "2014", abstract = "Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.", publisher = "Srpsko hemijsko društvo, Beograd", journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY", title = "Influence of yeast and nutrients on the quality of apricot brandy", pages = "1234-1223", number = "10", volume = "79", doi = "10.2298/JSC140125024U" }
Urošević, I., Nikićević, N., Stanković, L., Andjelković, B., Urošević, T., Krstić, G.,& Tešević, V.. (2014). Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY Srpsko hemijsko društvo, Beograd., 79(10), 1223-1234. https://doi.org/10.2298/JSC140125024U
Urošević I, Nikićević N, Stanković L, Andjelković B, Urošević T, Krstić G, Tešević V. Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2014;79(10):1223-1234. doi:10.2298/JSC140125024U .
Urošević, Ivan, Nikićević, Ninoslav, Stanković, Ljubiša, Andjelković, Boban, Urošević, Tijana, Krstić, Gordana, Tešević, Vele, "Influence of yeast and nutrients on the quality of apricot brandy" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 79, no. 10 (2014):1223-1234, https://doi.org/10.2298/JSC140125024U . .