Physical, chemical and sensory properties of fruit brandies from Lika

Voćne rakije se mogu proizvoditi od svih vrsta voća koje sadrže šećer iz kojeg kvasci sintetiziraju etanol tijekom alkoholne fermentacije. Najpogodnije vrste voća za proizvodnju rakije su jabučaste (jabuke i kruške) i koštičave vrste (šljive, trešnje, višnje, marelice i breskve). U nekim zemljama rakija se proizvodi i od bobičastog voća (maline, ribizl, kupine itd.). Cilj ovog rada bio je odrediti fizikalno – kemijske parametre: koncentraciju ukupnih kiselina i estera, volumne udjele etanola i metanola, pH vrijednosti i senzorska svojstva voćnih rakija te usporediti kako fizikalno – kemijski parametri utječu na senzorska svojstva uzoraka.Fruit brandies can be made from all fruit species that have their own sugar which is converted to alcohol during the alcoholic fermentation. The most suitable fruit species for the production of brandy are apple (apples and pears) and stone fruits (plums, cherries, apricots and peaches). In some countries brandy is also made from berries (raspberries, currants, blackberries, etc.). The aim of this study was to determine the physical and chemical properties of fruit brandies and liquors, which are: concentration of total acids and esters, volume of ethanol and methanol, pH. Also, the goal was to determine sensory properties of fruit brandies and compare how physical and chemical properties affect sensory characteristics