Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies von Pecić, Sonja, Veljović, M., Despotović, S., Leskošek-Čukalović, I., Jadranin, M., Tešević, V., Nikšić, M., Nikićević, N.

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Effects of some production factors on chemical composition and sensory qualities of Williams pear brandy von Nikicevic, N.(Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro))

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Terminology used in sensory evaluation of plum brandy Sljivovica quality von Nikicevic, N.(Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro))

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Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties von Nikicevic, N, Jovic, S, Petrovic, A.(Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro))

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Possibilities for methanol content reduction in plum brandy von Nikicevic, N.(Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro)), Tesevic, V.(Faculty of Chemistry, Belgrade (Serbia and Montenegro))

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Volatile Components from Old Plum Brandies von Ninoslav Nikićević, Anka Jovanović, Dejan Djoković, Ljubodrag Vujisić, Ivan Vučković, Mirjana Bonić, Vele Tešević

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The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy von Nikicevic, N., Velickovic, M., Jadranin, M., Vuckovic, I., Novakovic, M., Vujisic, Lj, Stankovic, M., Urosevic, I., Tesevic, V.

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The yield of plum brandy as influenced by different plum cultivars von Popovic, B., Institut za vocarstvo, Cacak (Serbia), Nikicevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia), Gavrilovic-Damnjanovic, J, Mitrovic, O, Sreckovic, M, Ogasanovic, D., Institut za vocarstvo, Cacak (Serbia)

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Quality of plum brandy as affected by the timing of distillation of fermented plum mash von Popovic, B., Institut za vocarstvo, Cacak (Serbia), Nikicevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia), Gavrilovic-Damnjanovic, J., Institut za vocarstvo, Cacak (Serbia), Mitrovic, O., Institut za vocarstvo, Cacak (Serbia), Sreckovic, M., Institut za vocarstvo, Cacak (Serbia), Ogasanovic, D., Institut za vocarstvo, Cacak (Serbia)

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Suitability of autochthonous plum cultivars (Prunus insititia L.) for brandy production von Nenadovic-Mratinic, E., Poljoprivredni fakultet, Beograd - Zemun (Serbia), Nikicevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia), Milatovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia), Djurovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia)

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Impact of alcoholic fermentation agents in stone-free plum mash on the quality of plum brandy von Popovic, B., Institut za vocarstvo, Cacak (Serbia), Nikicevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia), Gavrilovic-Damnjanovic, J., Institut za vocarstvo, Cacak (Serbia), Mitrovic, O., Institut za vocarstvo, Cacak (Serbia), Ogasanovic, D., Institut za vocarstvo, Cacak (Serbia)

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Characteristics of plum brandies produced from plum cultivars developed in Cacak [Serbia] von Popovic, B.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo, Nikicevic, N.,Poljoprivredni fakultet, Beograd - Zemun (Serbia), Gavrilovic-Damnjanovic, J.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo, Mitrovic, O.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo, Ogasanovic, D.,Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo

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