{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T19:26:15Z","timestamp":1791228375748,"version":"4.1.0"},"reference-count":21,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2013,3,27]],"date-time":"2013-03-27T00:00:00Z","timestamp":1364342400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2013,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    In this study, an evaluation of intermediate products of plum processing as potential raw materials for distillates production was performed. Effects of composition of mashes on ethanol yield, chemical composition and taste, and flavor of the obtained spirits were determined. The obtained results showed that spontaneous fermentations of the tested products of plum processing with native microflora of raisins resulted in lower ethanol yields, compared to the ones fermented with wine yeast\n                    <jats:italic>Saccharomyces bayanus<\/jats:italic>\n                    . The supplementation of mashes with 120 g\/L of sucrose caused an increase in ethanol contents from 6.2 \u00b1 0.2 \u00f7 6.5 \u00b1 0.2% v\/v in reference mashes (without sucrose addition, fermented with\n                    <jats:italic>S. bayanus<\/jats:italic>\n                    ) to ca. 10.3 \u00b1 0.3% v\/v, where its highest yields amounted to 94.7 \u00b1 2.9 \u00f7 95.6 \u00b1 2.9% of theoretical capacity, without negative changes in raw material originality of distillates. The concentrations of volatile compounds in the obtained distillates exceeding 2000 mg\/L alcohol 100% v\/v and low content of methanol and hydrocyanic acid, as well as their good taste and aroma make the examined products of plum processing be very attractive raw materials for the plum distillates production.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12097","type":"journal-article","created":{"date-parts":[[2013,3,27]],"date-time":"2013-03-27T10:49:36Z","timestamp":1364381376000},"source":"Crossref","is-referenced-by-count":11,"title":["The Usefulness of Intermediate Products of Plum Processing for Alcoholic Fermentation and Chemical Composition of the Obtained Distillates"],"prefix":"10.1111","volume":"78","author":[{"given":"Maria","family":"Balcerek","sequence":"first","affiliation":[{"name":"Dept. of Spirit and Yeast Technology Inst. of Fermentation Technology and Microbiology Lodz Univ. of Technology  Wolczanska 171\/173, Lodz 90\u2010924 Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katarzyna","family":"Pielech\u2010Przybylska","sequence":"additional","affiliation":[{"name":"Dept. of Spirit and Yeast Technology Inst. of Fermentation Technology and Microbiology Lodz Univ. of Technology  Wolczanska 171\/173, Lodz 90\u2010924 Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Piotr","family":"Patelski","sequence":"additional","affiliation":[{"name":"Dept. of Spirit and Yeast Technology Inst. of Fermentation Technology and Microbiology Lodz Univ. of Technology  Wolczanska 171\/173, Lodz 90\u2010924 Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ewelina","family":"Sapi\u0144ska","sequence":"additional","affiliation":[{"name":"Dept. of Spirit and Yeast Technology Inst. of Fermentation Technology and Microbiology Lodz Univ. of Technology  Wolczanska 171\/173, Lodz 90\u2010924 Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miros\u0142awa","family":"Ksi\u0119\u017copolska","sequence":"additional","affiliation":[{"name":"Dept. of Spirit and Yeast Technology Inst. of Fermentation Technology and Microbiology Lodz Univ. of Technology  Wolczanska 171\/173, Lodz 90\u2010924 Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2013,3,27]]},"reference":[{"key":"e_1_2_5_2_1","volume-title":"Official methods of analysis of AOAC International. 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