COMPRASION OF THE QUALITY OF PLUM BRANDIES FROM THE REPUBLIC OF SRPSKA

<p>Fruit brandy is an agricultural and food product obtained by alcoholic fermentation and distillation of fermented fruit pulp. Plum as a fruit, is a raw material which is suitable for the production of brandy and the most commonly used variety of fruit. The aim of this study was to analyze physico-chemical properties od 12 brandies produced in the Republic of Srpska, during the 2020 year. Content of methanol, ethanol and HCN were in accordance with the current legislation, with significant mutual differences between the samples. The results of experiment show that there are significant differences in the quality of brandy, depending on the technological production process. To achieve more uniform quality it would be necessary to standardize brandy production.</p>