HEMIJSKI SASTAV I SENZORNE KARAKTERISTIKE RAKIJA OD VOĆA

In addition to the main ingredients, ethanol and water, fruit brandies contain a small amount of a large number of secondary ingredients, which give these drinks specific organoleptic characteristics. Among these ingredients, there are also those that are harmful and undesirable, so the goal of the producer is to reduce their content as much as possible. In order to examine the quality of brandy, a chemical analysis and sensory evaluation of brandy obtained from different fruit species were performed. The content of ethanol and other parameters was within the limits expected for the tested brandies, and in accordance with the applicable law.