How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Quality of plum jerkum is significantly associated to the profile volatile compounds. Therefore, we decided assess impact various fermentation types on selected properties jerkums, especially compounds which contribute aroma finished product. We used following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, considered spontaneous fermentation. strains were isolated during Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for type, H2 provided best results. It could be fact that juices fermented with presented highest concentration terpenoids, esters, some higher alcohols. In current paper, application indigenous yeasts resulted in required oenological characteristics, e.g., efficiency ethanol was determined cerevisiae) also S1. Our results suggested present plums demonstrate great potential production jerkums high quality.