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  - Ljekocević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5065
AB  - Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
EP  - 151
IS  - 2
SP  - 141
VL  - 84
DO  - 10.2298/JSC180710096L
ER  - 

@article{
author = "Ljekocević, Marko and Jadranin, Milka and Stanković, Jovana and Popović, Branko and Nikićević, Ninoslav and Petrović, Aleksandar and Tešević, Vele",
year = "2019",
abstract = "Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars",
pages = "151-141",
number = "2",
volume = "84",
doi = "10.2298/JSC180710096L"
}

Ljekocević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L

Ljekocević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(2):141-151.
doi:10.2298/JSC180710096L .

Ljekocević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L . .

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  - Vulić, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Veličković, Milovan
AU  - Todosijević, Marina
AU  - Popović, Branko
AU  - Urošević, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2802
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars
EP  - 227
IS  - 2
SP  - 217
VL  - 31
DO  - 10.20450/mjcce.2012.17
ER  - 

@article{
author = "Vulić, Todor and Nikićević, Ninoslav and Stanković, Ljubiša and Veličković, Milovan and Todosijević, Marina and Popović, Branko and Urošević, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars",
pages = "227-217",
number = "2",
volume = "31",
doi = "10.20450/mjcce.2012.17"
}

Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering, 31(2), 217-227.
https://doi.org/10.20450/mjcce.2012.17

Vulić T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
doi:10.20450/mjcce.2012.17 .

Vulić, Todor, Nikićević, Ninoslav, Stanković, Ljubiša, Veličković, Milovan, Todosijević, Marina, Popović, Branko, Urošević, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://doi.org/10.20450/mjcce.2012.17 . .

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 .