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3 results on '"IVAN UROŠEVIĆ"'

1. The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy

Author

NINOSLAV NIKIĆEVIĆ, MILOVAN VELIČKOVIĆ, MILKA JADRANIN, IVAN VUČKOVIĆ, MIROSLAV NOVAKOVIĆ, LJUBODRAG VUJISIĆ, MIROSLAVA STANKOVIĆ, IVAN UROŠEVIĆ, and VELE TEŠEVIĆ

Subjects
aroma, benzaldehyde, cherry brandy, GC/MS, cherry varieties, Chemistry, QD1-999
Abstract

The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery’s 16, Rexle, Heiman’s Ruby and Heiman’s Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography–mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8–C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery’s 16 variety receiving the highest score (18.05).

Published
2011

2. Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars

Author

Todor Vulić, Ninoslav Nikićević, Ljubiša Stanković, Milovan Veličković, Marina Todosijević, Branko Popović, Ivan Urošević, Miroslava Stanković, Isidora Beraha, and Vele V Tešević

Subjects
black currant, red currant, cultivar, fruit spirit, gas chromatography, Chemical engineering, TP155-156, Biochemistry, QD415-436
Abstract

Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, 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 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.

Published
2012
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3. Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods

Author

Branko Popović, Olga Mitrović, Ninoslav Nikićević, Vele Tešević, Ivan Urošević, Nemanja Miletić, and Svetomir Milojević

Subjects
stone removing, alcoholic fermentation, aroma compounds, plum processing, fermented mash storage, Process Chemistry and Technology, crushing, Chemical Engineering (miscellaneous), pulping, Bioengineering, fruit mashing
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.

Published
2023
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