Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods

The aim of this study was to compare the aromatic profile plum spirits, obtained from Požegača and Stanley varieties, as affected by different combinations pre-distillation steps used in traditional six modified production methods that are common Serbian distilleries. Traditional spirits (produced spontaneously fermented mashes crushed plums with stones distilled after two months storage) had highest contents ethyl acetate, benzaldehyde, total acids, which resulted occurrence an unpleasant solvent-like stone-like odour acidic taste. These sensory defects were overcome distillation immediately completion alcoholic fermentation. Depending on combination steps, fermentation characterized profiles: closer (from with/without stones) or a more pronounced fruity character pulped without regardless way fermentation). differences aroma profiles have arisen mostly because significantly OAVs esters volatile fatty acids. appropriate is adapted variety, can improve quality spirit compared traditionally produced spirit.