prikaz prve stranice dokumenta The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy
  Preuzmi
PDF 338.23 KB
Znanstveni rad - Izvorni znanstveni rad
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

Citirajte ovaj rad

Miličević, B., Babić, J., Šubarić, D., Ačkar, Đ., Jozinović, A., Miličević, R. i 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. Preuzeto s 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, br. 2, 2014, str. 104-109. https://urn.nsk.hr/urn:nbn:hr:109:033646

Miličević, Borislav, Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Antun Jozinović, Radoslav Miličević i 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, br. 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), str. 104-109. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:033646 (Datum pristupa: 01.04.2025.)

Miličević B, Babić J, Šubarić D, Ačkar Đ, Jozinović A, Miličević R, i 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]. 29.12.2014. [pristupljeno 01.04.2025.];6(2):104-109. Dostupno na: 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, br. 2, str. 104-109, Prosinac 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:033646. [Citirano: 01.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:033646
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy
AutorBorislav Miličević
AutorJurislav Babić
AutorDrago Šubarić
AutorĐurđica Ačkar
AutorAntun Jozinović
AutorRadoslav Miličević
AutorIlija Klarić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 6, br. 2, str. 104-109
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:033646
Datum objave publikacije2014-12-29
URL dokumentahttps://hrcak.srce.hr/131743
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 13:31:53