Fermentation is a crucial process in the production of alcoholic beverages such as spirits,
which produces a number of volatile compounds due to the metabolic activities of yeast …

Ethnic foods and beverages are cultural heritage. This review summarizes the available
data about the manufacturing, flavouring, and colouring of the homemade Bulgarian ethnic …

The aim of this study was to investigate the potential of traditional apple cultivars from
Bosnia and Herzegovina to improve the aroma of the less aromatic international cultivar …

Chemometric evaluation of potentially harmful volatile compound and toxic metal (loid)
distribution patterns in fruit spirits relating to distinct fruit classes most commonly used in …

Fruit spirits must have an aroma of the raw material, which is balanced by ethanol. Since
many aroma compounds are more soluble in ethanol than in water, ethanol is the most …

Volatile compounds of plum spirit have a decisive influence on its quality and are closely
related to the method of production. In this paper, minor and major volatile of plum spirits …

Sažetak Jaka alkoholna pića sadrže, uz etilni alkohol, i brojne druge sastojke koji doprinose
aromi i cjelokupnoj kvaliteti pića, ali i mnoge koji u previsokim koncentracijama mogu biti …

This is the first study on the tradition and cultural heritage of the rakija market based on
consumer behavior analysis. The primary objective is to investigate the impact of cultural …

Some of the specific characteristics of quince fruits, such as the high content of pectin
substances and relatively low content of fermentable sugars, lead to certain challenges …

The aim of this research was to determine the physical and chemical characteristics of
quince fruit brandy" quince" produced by" Distillery Janjic" PR Vranje. In addition to sensory …