‘Čačanska Rodna’ - plum cultivar for spirit production

Abstract

During the five year period, technological characteristics of fully ripen fruits of ‘Cacanska Rodna’, ‘Stanley’ and ‘Pozegaca’ grown in the same locality were comparatively studied, as well as the chemical composition and sensory characteristics of plum spirits obtained by their processing. The plums were processed traditionally, which included fruit crushing (without stone removing), spontaneous fermentation of the mash and double distillation in alembic. All examined characteristics of fruits and monovarietal plum spirits varied significantly depending on the year of the harvest, and their ranges of variation during the five-year period were shown accordingly. The possibilities of using cultivar ‘Cacanska Rodna’ for production of plum spirit according to the traditional procedure in comparison with the parent cultivars have been considered.