Affiliation:
1. University of Belgrade, Faculty of Agriculture, Zemun, Serbia
2. University of Belgrade, Faculty of Chemistry, Belgrade, Serbia
Abstract
Five yeast strains Saccharomyces cerevisiae and Saccharomyces bayanus (SB,
Top Floral, Top 15, Aroma White, Red Fruit) and two nutrients, diammonium
phosphate and Nutrifermarom, examined for their influence on young apricot
brandies, with a special emphasis on chemical, volatile and sensory
characteristics. Analysis major and minor volatile and sensory analysis of
the apricot brandy shows the important difference between samples. Total
sensory scores of apricot brandies ranged between 16.88 for control sample
to 18.35 for sample produced with SB yeast strain and diamonium phosphate as
nutrient. All the samples of apricot brandies fulfilled EU requirements as
regards their content of methanol and other components such as acetaldehyde,
ethyl acetate, and higher alcohols.
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
National Library of Serbia