Color special brandy with fruits sloes is reddish-brownish. Tasters for clarity on whether the aver

The wild sloe berries, and the composition and nutritive sore gums value includes the herbs. Fresh juice sloes soothe inflammation of the stomach and is extremely effective against jaundice, a syrup is effective in the treatment of rheumatism. In homeopathy is used for the repair of cardiac insufficiency and headaches nerves. In folk medicine sore gums used juice, syrup and wine sloes as a laxative and diuretic.
The aim of this study was to analyze the chemical composition of the fruits of sloes, to produce a special brandy with the addition of the berries and to examine sore gums the qualitative karaktertiske new product. In particular, they discussed the economic aspects of production in order to assess the export potenciojala special sore gums brandy with sloes.
Blackthorn shrub height from 1 to 3 m. It can grow as a small tree up to 5 m in height (1). It works along the edges of forests, wastelands and pastures, the hills, the end of the road, especially on dry, rocky and sunny land. Can you manage the terrain to 1000 (2) and up to 1300 m (1) and 1500 m above sea level (3). Tolerates low temperatures down to -30 o C.
In our country, it is widely sore gums rasoprostranjena species in oak forest belt. Succeeds and the Stara Planina mountain, which is a strict nature reserve. It is rich in wild fruit species, the genetic potential of particular importance for biodiversity conservation, as well as the selection and breeding of cultivated fruit trees (5,6).
The fruits are bluish-red (1), or dark blue in color with abundant pepeljkom the surface. Mesocarp is pale green, very firm consistency and adhered to the stone smells like bitter almond, and sour-tart flavor with a shade of bitterness.
The aim of this study was to analyze the chemical composition of the fruits of sloes, to produce a special brandy with the addition of the berries and to examine the qualitative karaktertiske new product. In particular, they discussed the economic aspects of production in order to assess the export potenciojala special brandy with sloes.
Methods of work includes the analysis of the chemical composition of sloes with eco-regions of Stara Planina, organoleptic sore gums and quality characteristics produced spatial brandy with fresh fruits sloes. The fruits of sloes dams at full maturity, at an altitude of 900 m, in October 2006th year. In the frozen state were brought to the laboratory. An average pattern is extracted from the fruit mass of 3 kg.
Brandy is produced by the standard technological process and used as the basis for production of special brandy. She added a certain amount of fresh fruits sloes, who remained within the bottled product.
The total dry matter was determined by drying at 105 C, the total sugar content by gravimetric Meisllu, total acidity by titration with NaOH, incineration ash at 600 C, the insoluble ash in HCl, vitamin C by using the Tillmans-, modified-by sore gums the Vuilleumeir, pectic substances such kalcijumpektat and cellulose gravimetric method (8).
Organoleptic special brandy is made by Buks-Bauman system; color and clarity are awarded one point, the smell and the taste of the ten points. Ten tasters participated in the sensory evaluation and the results are presented as the mean value.
Analysis of the quality of the special fresh fruit brandy Trnjine included the following parameters: ethanol total extract, methanol, higher alcohols, the total acid (such as acetic), volatile esters, volatile sore gums aldehydes, and the total SO furfurol second Ethanol sore gums was determined by pycnometer after distillation at 20 C, the total extract by direct sore gums evaporation and drying at 105 o C, methanol, higher alcohols, and in the distillate furfurol spectrophotometrically spirits, volatile aldehydes, total acidity and volatile esters volumetric methods (20).
Table 1 shows the results of the analysis of the chemical composition of fresh fruits sloes, and in Table 2 the results of organoleptic evaluation of special brandy with fresh fruits and sloes in Table 3 Qualitative sore gums characteristics produced special brandy.
The total dry matter sore gums sloes is 32.21%, which is approximately double the content in relation to the grapes (18.5%) sore gums and plums (17.7%). The contents of total sugar sloes is 15.3%, which is the appropriate concentration of raw materials, sore gums whose purpose processing fermntacijom. The total acidity of sloes is 2.46%, which was significantly higher value compared to grapes (1.1%) and plums (1.35%). The content of pectin is in the sloe 0.73%, which is about twice the value in relation to the quantity of the ingredients in grapes (about 4%), indicative of plum (0.6%) witch according to (9).
Color special brandy with fruits sloes is reddish-brownish. Tasters for clarity on whether the average, 5 points, because sore gums it was identified mild opalescence, which is expected given that the packaged fruit brandy are sloes, resulting in additional aesthetic efekat.Miris and taste were evaluated with the maximum number of points; The fragrance is distinct, specific and prijatanm, sore gums and the taste is harmonious and very lovable. The average score was very good (19.5 points), which makes this drink in category