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Scientific paper - Original scientific paper
The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy
Croatian journal of food science and technology, 6 (2014), 2; 104-109. urn:nbn:hr:109:033646
Miličević, Borislav; Babić, Jurislav; Šubarić, Drago; Ačkar, Đurđica; Jozinović, Antun; Miličević, Radoslav; Klarić, Ilija

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Miličević, B., Babić, J., Šubarić, D., Ačkar, Đ., Jozinović, A., Miličević, R. & Klarić, I. (2014). The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy. Croatian journal of food science and technology, 6. (2), 104-109. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:033646

Miličević, Borislav, et al. "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy." Croatian journal of food science and technology, vol. 6, no. 2, 2014, pp. 104-109. https://urn.nsk.hr/urn:nbn:hr:109:033646

Miličević, Borislav, Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Antun Jozinović, Radoslav Miličević and Ilija Klarić. "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy." Croatian journal of food science and technology 6, no. 2 (2014): 104-109. https://urn.nsk.hr/urn:nbn:hr:109:033646

Miličević, B., et al. (2014) 'The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy', Croatian journal of food science and technology, 6(2), pp. 104-109. Available at: https://urn.nsk.hr/urn:nbn:hr:109:033646 (Accessed 25 April 2025)

Miličević B, Babić J, Šubarić D, Ačkar Đ, Jozinović A, Miličević R, and sur.. The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy. Croatian journal of food science and technology [Internet]. 2014 December 29 [cited 2025 April 25];6(2):104-109. Available at: https://urn.nsk.hr/urn:nbn:hr:109:033646

B. Miličević, et al., "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy", Croatian journal of food science and technology, vol. 6, no. 2, pp. 104-109, December 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:033646. [Accessed: 25 April 2025]

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Metadata
Title (english)The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy
AuthorBorislav Miličević
AuthorJurislav Babić
AuthorDrago Šubarić
AuthorĐurđica Ačkar
AuthorAntun Jozinović
AuthorRadoslav Miličević
AuthorIlija Klarić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim of this research was to investigate influence of different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial characteristics of cherry brandies. Cherry brandies were analyzed to determine chemical composition, aroma profile and sensory properties. Cherry brandies produced by immobilized yeast cells had a higher content of aldehydes, but lower content of total acids, total extract, higher alcohols and esters compared to the samples produced by classical fermentation process. Furfural was not detected in cherry distillates produced by immobilized yeast cells, while distillates produced by classical fermentation process had very low content. Cherry brandies produced by classical fermentation process had significantly higher content of benzaldehyde which has great influence on aroma of cherry brandies. Ethyl octanoate which is considered one of the most important contributors to the aroma of alcoholic distillates was found in the highest concentrations in Maraska distillates. The best evaluated sample was brandy produced from Maraska cherry variety fermented by immobilized yeast cells followed by brandy produced also from Maraska cherry variety, but by classical fermentation process.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 6, no. 2, pp. 104-109
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:033646
Publication2014-12-29
Document URLhttps://hrcak.srce.hr/131743
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 13:31:53