The purpose of this investigation was to determinate effects of distillation cuts on the
distributions of higher alcohols (1‐propanol, 2‐methyl‐1‐propanol, 3‐methyl‐1‐butanol, 2‐methyl‐1…

Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional
method) or by using natural starter cultures from kefir (backslopping method). The …

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. These …

The major fermentation and maturation related congeners in apple distillates from two
different distillation techniques (alembic and column), matured in oak for 18 months, were …

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous)
apple and pear cultivars that can be attractive to both consumers and producers. …

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 “Idared” in …

Vinogradarstvo i vinarstvo su u mnogim dijelovima svijeta važne poljoprivredne djelatnosti,
ali i djelatnosti koje su isprepletene sa kulturom i tradicijom, pri čemu su jedni na druge …

Accepted: December, 09, 2022 Abstract: In Bosnia and Herzegovina plum spirits are often
made in small quantity production batches, involving pot still alembic vessels. In many cases …

Five free volatile monoterpenes (linalool, α-terpineol, citronellol, nerol, and geraniol; FVmT)
in free-run musts obtained from crushed grapes of white cv. Zilavka in two consecutive …

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 …