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In the production of some alcoholic beverages one of the most important practices is the ageing process in a presence of wood. This process contributes to improved sensory characteristics such as aroma, color, taste and astringency. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, and mulberry can be also considered. Currently, limited published data are available on the mineral content of the wood extract from cooperage industry, although some research was done to investigate the content of heavy metals in alcoholic beverages1, especially in wine2. Daily consumption of the wine and brandy with an elevated content of heavy metals might cause chronical poisoning. To avoid this issue, the maximum allowable concentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium, and copper.1 The aim of this research was to investigate elemental composition of ethanolic extracts, obtained from alternative wood species used in Balkan cooperage, such as mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined by inductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicated that the elemental composition of wild cherry extract was much lower than in other nonoak wood extracts, and all investigated wood extracts have lower content of trace elements than maximum allowable concentration in fruit brandies.

In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.

In the production of some alcoholic beverages one of the most important practices is the ageing process in a presence of wood. This process contributes to improved sensory characteristics such as aroma, color, taste and astringency. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, and mulberry can be also considered. Currently, limited published data are available on the mineral content of the wood extract from cooperage industry, although some research was done to investigate the content of heavy metals in alcoholic beverages1, especially in wine2. Daily consumption of the wine and brandy with an elevated content of heavy metals might cause chronical poisoning. To avoid this issue, the maximum allowable concentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium, and copper.1 The aim of this research was to investigate elemental composition of ethanolic extracts, obtained from alternative wood species used in Balkan cooperage, such as mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined by inductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicated that the elemental composition of wild cherry extract was much lower than in other nonoak wood extracts, and all investigated wood extracts have lower content of trace elements than maximum allowable concentration in fruit brandies.

In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.

In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.

In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.

In this version 13 new plots of White elder and 13 new plots of Sitka spruce were added, both from the collection of the former Stichting Industriehout. This database is part of the FEM growth and yield database, a collection of growth and yield data from even-aged monocultures.

[EN] Cherry leaf spot (Blumeriella jaapii (Rehm) Arx.) is a very serious disease of wild cherry (Prunus avium L.), which produces premature leaf defoliation and vigor decrease. In two clonal seed orchards of P. avium naturally infected by B. jaapii, spatial heterogeneity and autocorrelation of neighbor damage caused by cherry leaf spot impeded proper analysis of the fungus incidence. The iterative spatial analysis (ISA), based on variography and kriging, was successfully used to eliminate the effect of this spatial heterogeneity in analysis of genetic variation in susceptibility to B. jaapii. Significant differences among P. avium clones were found, with moderate to high broad-sense heritability estimates. Genetic by environment interactions, although significant, were not quantitatively important. A strong relationship between leaf spot susceptibility and bud burst was found. However, other factors must be affecting the genetic variation in leaf spot susceptibility, as differences among clones remained highly significant when considering the bud burst as a covariate in the genetic model., [FR] Blumeriella jaapii (Rehm) Arx. est une des causes principales du dépérissement du merisier (Prunus avium L.) : il produit une défoliation prématurée et réduit la vigueur des arbres. Dans deux vergers à graines de clones de merisier naturellement infectés par B. jaapii, l’hétérogénité spatiale des dégâts et l’autocorrélation entre voisins empêchent une analyse correcte de l’incidence du champignon. Afin d’éliminer ces effets et d’étudier correctement la variabilité génétique de la susceptibilité au champignon, on a utilisé avec succès l’analyse itérative spatiale (ISA), basée sur la variographie et le krigeage. Des différences significatives entre clones existent pour la sensibilité au champignon. L’héritabilité clonale pour ce caractère est modérée à forte. Bien que l’interaction clone × site soit significative, elle n’est pas quantitativement importante. Par ailleurs, on a trouvé une relation étroite entre la susceptibilité au champignon et le débourrement végétatif. Néanmoins, d’autres facteurs doivent affecter la variabilité génétique à la susceptibilité, car les différences entre clones restent très significatives même quand on utilise le débourrement comme covariable dans le modèle statistique

Shoot cultures of chestnut, oak and wild cherry have been stored at low temperature (2°C) for 3, 6, 9 and 12 months. Cultures were stored immediately after the last subculture or 10 d later. Survival and morphogenetic parameters have been recorded at the end of each period of storage. Both survival and proliferation capacity of the explants were influenced by the timing of the transfer. When the explants were stored 10 d after the subculture, higher percentages of survival and multiplication rates were obtained. The 4 species studied may be maintained at 2°C for up to 1 year without subculturing.