Popović et al., 2022 - Google Patents
Quality of plum brandy as influenced by specific fermentation and storage conditions of plum mashPopović et al., 2022
View PDF- Document ID
- 13698211506229973431
- Author
- Popović B
- Nikićević N
- Tešević V
- Mitrović O
- Urošević I
- Miletić N
- Korićanac A
- Publication year
- Publication venue
- Journal of Mountain Agriculture on the Balkans
External Links
Snippet
The quality of plum brandy depends on all technological operations used in the plum processing into brandy. The most common way of plum brandy production in small, rural, artisan distilleries in Serbia involves fermentation of whole uncrushed fruits and double …
- 238000000855 fermentation 0 title abstract 6
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by straight fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by other methods for varying the composition of fermented solutions, e.g. by reducing the alcohol content
- C12G3/10—Increasing the alcohol content
- C12G3/12—Increasing the alcohol content by distillation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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