TY  - JOUR
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Miletić, Nemanja
AU  - Milojević, Svetomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6329
AB  - The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two months of storage) had the highest contents of ethyl acetate, benzaldehyde, and total acids, which resulted in the occurrence of an unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by the distillation of fermented mashes immediately after the completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from spontaneously fermented crushed plums with/without stones) or with a more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of the pre-distillation steps, which is adapted to the variety, can significantly improve the quality of the plum spirit compared to the traditionally produced spirit. © 2023 by the authors.
T2  - Processes
T2  - Processes
T1  - Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods
IS  - 3
VL  - 11
DO  - 10.3390/pr11030863
ER  - 

@article{
author = "Popović, Branko and Mitrović, Olga and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Miletić, Nemanja and Milojević, Svetomir",
year = "2023",
abstract = "The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two months of storage) had the highest contents of ethyl acetate, benzaldehyde, and total acids, which resulted in the occurrence of an unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by the distillation of fermented mashes immediately after the completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from spontaneously fermented crushed plums with/without stones) or with a more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of the pre-distillation steps, which is adapted to the variety, can significantly improve the quality of the plum spirit compared to the traditionally produced spirit. © 2023 by the authors.",
journal = "Processes, Processes",
title = "Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods",
number = "3",
volume = "11",
doi = "10.3390/pr11030863"
}

Popović, B., Mitrović, O., Nikićević, N., Tešević, V., Urošević, I., Miletić, N.,& Milojević, S.. (2023). Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods. in Processes, 11(3).
https://doi.org/10.3390/pr11030863

Popović B, Mitrović O, Nikićević N, Tešević V, Urošević I, Miletić N, Milojević S. Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods. in Processes. 2023;11(3).
doi:10.3390/pr11030863 .

Popović, Branko, Mitrović, Olga, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Miletić, Nemanja, Milojević, Svetomir, "Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods" in Processes, 11, no. 3 (2023),
https://doi.org/10.3390/pr11030863 . .

TY  - JOUR
AU  - Miletić, Nemanja
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Nedović, Viktor
AU  - Zlatković, Branislav
AU  - Kandić, Miodrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3328
AB  - Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.
PB  - Wiley-Hindawi, London
T2  - Journal of Food Quality
T1  - Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying
EP  - 237
IS  - 4
SP  - 229
VL  - 36
DO  - 10.1111/jfq.12035
ER  - 

@article{
author = "Miletić, Nemanja and Mitrović, Olga and Popović, Branko and Nedović, Viktor and Zlatković, Branislav and Kandić, Miodrag",
year = "2013",
abstract = "Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.",
publisher = "Wiley-Hindawi, London",
journal = "Journal of Food Quality",
title = "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying",
pages = "237-229",
number = "4",
volume = "36",
doi = "10.1111/jfq.12035"
}

Miletić, N., Mitrović, O., Popović, B., Nedović, V., Zlatković, B.,& Kandić, M.. (2013). Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality
Wiley-Hindawi, London., 36(4), 229-237.
https://doi.org/10.1111/jfq.12035

Miletić N, Mitrović O, Popović B, Nedović V, Zlatković B, Kandić M. Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality. 2013;36(4):229-237.
doi:10.1111/jfq.12035 .

Miletić, Nemanja, Mitrović, Olga, Popović, Branko, Nedović, Viktor, Zlatković, Branislav, Kandić, Miodrag, "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying" in Journal of Food Quality, 36, no. 4 (2013):229-237,
https://doi.org/10.1111/jfq.12035 . .

TY  - JOUR
AU  - Leposavić, Aleksandar
AU  - Janković, M.
AU  - Djurović, Dejan
AU  - Veljković, Biljana
AU  - Keserović, Zoran
AU  - Popović, B.
AU  - Mitrović, Olga
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3116
AB  - Biological and chemical properties of cv. Willamette were contrasted with those of cvs Tulameen, Latham, Meeker and K81-6 grown under agro-environmental conditions of Western Serbia. The following parameters were examined: yield per unit land area, total dry matter content, soluble solids content, total reducing sugars, total acids content, pH value, total pectines and total anthocyanins. The obtained results showed that cvs Willamette and Meeker had exceptional yield potential and highest quality fruits, which renders them suitable for both fresh use and various forms of processing, whereas cv. Tulameen can be recommended for fresh consumption only. K81-6 is recommended for processing and fast freezing after harvesting.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Horticultural Science
T1  - Fruit quality of red raspberry cultivars and selections grown in Western Serbia
EP  - 161
IS  - 4
SP  - 154
VL  - 40
DO  - 10.17221/267/2012-HORTSCI
ER  - 

@article{
author = "Leposavić, Aleksandar and Janković, M. and Djurović, Dejan and Veljković, Biljana and Keserović, Zoran and Popović, B. and Mitrović, Olga",
year = "2013",
abstract = "Biological and chemical properties of cv. Willamette were contrasted with those of cvs Tulameen, Latham, Meeker and K81-6 grown under agro-environmental conditions of Western Serbia. The following parameters were examined: yield per unit land area, total dry matter content, soluble solids content, total reducing sugars, total acids content, pH value, total pectines and total anthocyanins. The obtained results showed that cvs Willamette and Meeker had exceptional yield potential and highest quality fruits, which renders them suitable for both fresh use and various forms of processing, whereas cv. Tulameen can be recommended for fresh consumption only. K81-6 is recommended for processing and fast freezing after harvesting.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Horticultural Science",
title = "Fruit quality of red raspberry cultivars and selections grown in Western Serbia",
pages = "161-154",
number = "4",
volume = "40",
doi = "10.17221/267/2012-HORTSCI"
}

Leposavić, A., Janković, M., Djurović, D., Veljković, B., Keserović, Z., Popović, B.,& Mitrović, O.. (2013). Fruit quality of red raspberry cultivars and selections grown in Western Serbia. in Horticultural Science
Czech Academy Agricultural Sciences, Prague., 40(4), 154-161.
https://doi.org/10.17221/267/2012-HORTSCI

Leposavić A, Janković M, Djurović D, Veljković B, Keserović Z, Popović B, Mitrović O. Fruit quality of red raspberry cultivars and selections grown in Western Serbia. in Horticultural Science. 2013;40(4):154-161.
doi:10.17221/267/2012-HORTSCI .

Leposavić, Aleksandar, Janković, M., Djurović, Dejan, Veljković, Biljana, Keserović, Zoran, Popović, B., Mitrović, Olga, "Fruit quality of red raspberry cultivars and selections grown in Western Serbia" in Horticultural Science, 40, no. 4 (2013):154-161,
https://doi.org/10.17221/267/2012-HORTSCI . .

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Gavrilović-Damnjanović, Jelica
AU  - Mitrović, Olga
AU  - Petrović, Aleksandar
AU  - Ogašanović, Dobrivoje
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1293
AB  - Two-year studies included three major plum cultivars grown in Serbia: Požegača, Stanley and Čačanska rodna, the third, developed at the Fruit Research Institute in Čačak, originating from the cross of two former cultivars. With regard to total sugars and mechanical contents of the cultivars it can be inferred that processing of Čačanska rodna may give potentially highest yield of plum brandy, whereas Stanley and Požegača result in lower yields respectively. The comparison of sugar and pectin contents, as well as, their ratio in fruits of the evaluated cultivars showed the lowest methanol content in brandy made from cv Čačanska rodna. Cv Stanley brandy displayed a slightly higher rate of methanol, whereas brandy produced from Požegača showed the highest percentage of this adverse component. The highest prussic acid potential, i.e. cyanogenic glycoside content, determined on the basis of benzaldehyde and HCN originating from different fruit parts, was recorded in the fruits of cv Čačanska rodna, and the lowest in cv Požegača. In all three cultivars the major quantity of benzaldehyde and HCN originates from the stone component - amygdalin. Therefore, by stone pitting during processing of plum into brandy, the reduction of the potential content of these adverse substances is enabled.
AB  - Pored najzastupljenijih sorata u šljivicima Srbije - Požegače i Stenleja, za proizvodnju rakije koristi se sve više i Čačanska rodna, stvorena ukrštanjem ovih sorata u Institutu za voćarstvo u Čačku. Dvogodišnjim istraživanjima utvrđeno je da se plodovi Požegače, Stenleja i Čačanske rodne razlikuju po tehnološkim svojstvima: mehaničkom sastavu, sadržaju ukupnih šećera, pektinskih materija i cijanogenih glikozida (amigdalina i prunazina). Na osnovu dobijenih vrednosti ovih pokazatelja, razmotrena je pogodnost svake sorte šljive za proizvodnju šljivovice, sa stanovišta ekonomičnosti prerade - prinosi rakije, i sa stanovišta zdravstvene vrednosti dobijenih rakija - sadržaji metanola, cijanovodonične kiseline (HCN) i benzaldehida.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production
T1  - Tehnološka svojstva plodova važnijih sorata šljive kao sirovine za proizvodnju rakije šljivovice
EP  - 82
IS  - 2
SP  - 73
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1293
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Gavrilović-Damnjanović, Jelica and Mitrović, Olga and Petrović, Aleksandar and Ogašanović, Dobrivoje",
year = "2006",
abstract = "Two-year studies included three major plum cultivars grown in Serbia: Požegača, Stanley and Čačanska rodna, the third, developed at the Fruit Research Institute in Čačak, originating from the cross of two former cultivars. With regard to total sugars and mechanical contents of the cultivars it can be inferred that processing of Čačanska rodna may give potentially highest yield of plum brandy, whereas Stanley and Požegača result in lower yields respectively. The comparison of sugar and pectin contents, as well as, their ratio in fruits of the evaluated cultivars showed the lowest methanol content in brandy made from cv Čačanska rodna. Cv Stanley brandy displayed a slightly higher rate of methanol, whereas brandy produced from Požegača showed the highest percentage of this adverse component. The highest prussic acid potential, i.e. cyanogenic glycoside content, determined on the basis of benzaldehyde and HCN originating from different fruit parts, was recorded in the fruits of cv Čačanska rodna, and the lowest in cv Požegača. In all three cultivars the major quantity of benzaldehyde and HCN originates from the stone component - amygdalin. Therefore, by stone pitting during processing of plum into brandy, the reduction of the potential content of these adverse substances is enabled., Pored najzastupljenijih sorata u šljivicima Srbije - Požegače i Stenleja, za proizvodnju rakije koristi se sve više i Čačanska rodna, stvorena ukrštanjem ovih sorata u Institutu za voćarstvo u Čačku. Dvogodišnjim istraživanjima utvrđeno je da se plodovi Požegače, Stenleja i Čačanske rodne razlikuju po tehnološkim svojstvima: mehaničkom sastavu, sadržaju ukupnih šećera, pektinskih materija i cijanogenih glikozida (amigdalina i prunazina). Na osnovu dobijenih vrednosti ovih pokazatelja, razmotrena je pogodnost svake sorte šljive za proizvodnju šljivovice, sa stanovišta ekonomičnosti prerade - prinosi rakije, i sa stanovišta zdravstvene vrednosti dobijenih rakija - sadržaji metanola, cijanovodonične kiseline (HCN) i benzaldehida.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production, Tehnološka svojstva plodova važnijih sorata šljive kao sirovine za proizvodnju rakije šljivovice",
pages = "82-73",
number = "2",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1293"
}

Popović, B., Nikićević, N., Gavrilović-Damnjanović, J., Mitrović, O., Petrović, A.,& Ogašanović, D.. (2006). Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 67(2), 73-82.
https://hdl.handle.net/21.15107/rcub_agrospace_1293

Popović B, Nikićević N, Gavrilović-Damnjanović J, Mitrović O, Petrović A, Ogašanović D. Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production. in Journal of Scientific Agricultural Research. 2006;67(2):73-82.
https://hdl.handle.net/21.15107/rcub_agrospace_1293 .

Popović, Branko, Nikićević, Ninoslav, Gavrilović-Damnjanović, Jelica, Mitrović, Olga, Petrović, Aleksandar, Ogašanović, Dobrivoje, "Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production" in Journal of Scientific Agricultural Research, 67, no. 2 (2006):73-82,
https://hdl.handle.net/21.15107/rcub_agrospace_1293 .