Effect of volatile components and methanol on sensory characteristics of plum brandies produced in traditional and industrial way

Provedena su usporedna istraživanja senzorskih karakteristika rakija proizvedenih od šljiva dobivenih klasičnim postupkom destilacije i rakija proizvednih u suvremenim destilacijskim postrojenjima. U istraživanju je sudjelovalo osam certificiranih senzorskih analitičara. Usporedno se analitičkim metodama određivala koncentracija hlapljivih komponenti (kiseline, esteri i viši alkoholi) i metanola koji znatno utječu na senzorska svojstva pića. Istraživanje je obuhvatilo razdoblje od tri godine, a od svake godine ocjenjivano je po 10 uzoraka od svake tehnologije destilacije. Dobivene više senzorske ocjene rakija proizvedenih na industrijski način ukazuju na veći stupanj kvalitete proizvoda od rakija proizvedenih na tradicionalan način.Comparative studies of sensory characteristics of plum brandy obtained by a conventional distillation and plum brandy produced in modern distillation plants were carried out. The study included eight certified sensory analysts. The concentration of volatile components (acids, esters and higher alcohols) and methanol that significantly affect the sensory properties of beverages were determined parallel using analytical methods. The research covered a period of three years, and every year 10 samples from each distillation technology were evaluated. Industrially produced brandy show higher sensory marks than brandy produced in a traditional way, drawing a conclusion that industrially produced brandy show a higher level of product quality than brandy produced in a traditional way