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Tradicionalne i inovativne tehnologije sazrevanja destilata - uticaj na njihov kvalitet i sklonost potrošača prema sazrevanim alkoholnim pićima
Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks
dc.creator | Krstić, Jelena | |
dc.creator | Kostić-Stanković, Milica | |
dc.creator | Veljović, Sonja P. | |
dc.date.accessioned | 2023-05-12T11:37:15Z | |
dc.date.available | 2023-05-12T11:37:15Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 1450-8109 | |
dc.identifier.uri | https://rfos.fon.bg.ac.rs/handle/123456789/2233 | |
dc.description.abstract | Sazrevanje je jedan od najvažnijih procesa proizvodnje visokokvalitetnih alkoholnih pića, uključujući viski, rakiju i konjak. Kontakt drveta i destilata je presudan korak za migraciju hemijskih jedinjenja koja evociraju nova senzorna svojstva konačnih proizvoda. Novi ukus je ugodan za vrlo široku grupu potrošača i zavisi od kulturološki uslovljenih preferencija. Da bi se demistifikovala glavna hemijska jedinjenja, koja doprinose aromi, njihovo povezivanje sa senzornim profilom alkoholnih pića, koja su starila u buradima je presudan korak za ubrzanje vrlo dugotrajnog procesa, bez smanjenja kvaliteta. Na obrasce konzumiranja alkoholnih pića uticali su promenjene sklonosti potrošača i povećana dostupnost različitih vrsta alkoholnih pića na tržištu. Izbor jedne vrste alkoholnih pića u odnosu na druge značajno je oblikovan spoljašnjim atributima pića i faktorima koji zavise od samih potrošača, ali izbor između različitih dostupnih opcija jedne vrste alkoholnog pića može se zasnivati na potrošačkoj percepciji njegovih specifičnih senzornih atributa. Stoga, kombinacija ukusa, arome, boje i drugih senzornih atributa alkoholnih pića može da oblikuje percipirani kvalitet od strane potrošača i generalno utiče na potencijal njihovog tržišnog uspeha. | sr |
dc.description.abstract | Aging is one of the most important processes in the production of high-quality spirits, including whisky, brandy and cognac. The contact between wood and distillates is a crucial step for the migration of chemical compounds, which evoke the novel sensory properties of the final products. Novel taste is pleasurable for a vast group of consumers and depends on cultural preferences. In order to demystify the main chemical compounds for aroma contribution, connecting them with a sensory profile of aged spirits is a crucial step in hastening the very timeless process without decreasing the quality. Consumption patterns of spirit drinks have been influenced by changed consumers' preferences and increased availability of different types of spirits on the market. Consumers' choice of one type of spirit drinks over others is significantly shaped by extrinsic attributes and consumer-based factors, but the choice among different available options of the single type of spirit may be based on consumers' perception of its specific sensory attributes. Therefore, the combination of taste, aroma, color and other sensory attributes of a spirit drink can shape consumers' perceived quality of the spirit and impact the potential of its market success in general. | en |
dc.publisher | Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd | |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200051/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-sa/4.0/ | |
dc.source | Journal of Agricultural Sciences (Belgrade) | |
dc.subject | viski | sr |
dc.subject | senzorni atributi | sr |
dc.subject | sazrevanje | sr |
dc.subject | rakije | sr |
dc.subject | preferencije potrošača | sr |
dc.subject | percepirani kvalitet | sr |
dc.subject | konjak | sr |
dc.subject | drvena burad | sr |
dc.subject | destilati | sr |
dc.subject | wood cask | en |
dc.subject | whisky | en |
dc.subject | sensory attributes | en |
dc.subject | perceived quality | en |
dc.subject | distilled beverages | en |
dc.subject | consumer preferences | en |
dc.subject | cognac | en |
dc.subject | brandy | en |
dc.subject | aging | en |
dc.title | Tradicionalne i inovativne tehnologije sazrevanja destilata - uticaj na njihov kvalitet i sklonost potrošača prema sazrevanim alkoholnim pićima | sr |
dc.title | Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks | en |
dc.type | article | |
dc.rights.license | BY-SA | |
dc.citation.epage | 230 | |
dc.citation.issue | 3 | |
dc.citation.other | 66(3): 209-230 | |
dc.citation.rank | M24 | |
dc.citation.spage | 209 | |
dc.citation.volume | 66 | |
dc.identifier.doi | 10.2298/JAS2103209K | |
dc.identifier.fulltext | http://prototype2.rcub.bg.ac.rs/bitstream/id/789/2229.pdf | |
dc.identifier.rcub | conv_524 | |
dc.identifier.scopus | 2-s2.0-85118719783 | |
dc.type.version | publishedVersion |