During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

The purpose of this investigation was to determinate effects of distillation cuts on the distributions of higher alcohols (1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 1-butanol, 2-butanol, 1-hexanol and 1-pentanol) and esters (ethyl acetate, isopentyl acetate + ethyl lactate, isobutyl acetate, ethyl propionate and ethyl butyrate) in plum brandy. The volatiles were determined by gas chromatography-flame ionization detection. The three most popular plum varieties used in plum brandy (Sljivovica) production, Stanley, Pozegaca and Bilska rana (Buhler), were distilled using a traditional distilling pot and fraction distillation. Three distillation cuts were considered. After separating the head fraction, in the amount of 1.7% of the distilling pot volume, heart fractions were cut at 40, 45 and 50% (v/v) ethanol and tail fractions, analogous to the heart fraction, were collected up to 10% (v/v) ethanol. The ratio of the content of 2-methyl-1-propanol and 3-methyl-1-butanol was 1:1 in the plum brandy produced from Stanley and Pozegaca and the ratio was 2:1 in the plum brandy produced from Bilska rana. This ratio can be used as a 'mark' of variety recognition in plum brandy production. The main differences in the heart fraction were accounted for by the content of the higher alcohols and esters for the distilling cut at 40 and 50% (v/v) ethanol.

Purpose – The purpose of this paper is to set out to define lifestyle pattern framing behavior shared by traditional food products (TFP) and organic foods (OF) consumers to identify, if possible, a generic way to facilitate development of TFP and OF production in order to pave the road for more sustainable food production and consumption. Design/methodology/approach – A convenience, non-probabilistic sample (n=800) was designed and customer survey was conducted in December 2013 in Bosnia and Herzegovina. Exploratory factor analysis and cluster analysis were performed to identify common lifestyle pattern shaping consumption of both products’ groups. Findings – TFP and OF consumption patterns are driven by common lifestyle pattern defined by concern for welfare of all people, social equality and nature; and by consumers’ belief that food is a basis of their health, while food and cooking make an important part of family life. Practical implications – This study shows that public and private promotion/marketing policies for OF and TFP need to be designed in a way that strongly emphasizes their symbolic meaning that elicits in consumers feeling of belonging to both local community and their family, and at the same time highlights the level of social responsibility of their producers. In addition, this study contributes to the body of knowledge in this area. Originality/value – No similar study has been done to date that was focussed on identifying common combination of lifestyle factors that frame and drive customers’ tendency to purchase either TFP or OF products. This study offers a unique and valuable insight into topics and values around which a generic public or private promotional strategy for the two product groups would evolve, and which will decide effectiveness of any such strategy.

Three commercial apple cultivars ('Jonagold', 'Granny Smith' and 'Idared') and the local apple cultivar ('Prijedorska Zelenika') from Bosnia and Herzegovina were analysed by HPLC-MS for the content of phenolic compounds in peel and pulp as well content of individual sugars and organic acids. Catechin, (-)-epicatechin, chlorogenic acid, caffeic acid, quercetin 3-<em>O</em>-xyloside, quercetin 3-<em>O</em>-arabinoside, quercetin 3-<em>O</em>-rhamnoside, quercetin 3-<em>O</em>-rutinoside, quercetin 3-<em>O</em>-galactoside and quercetin 3-<em>O</em>-glucoside were identified in apple peel and (-)-epicatechin, chlorogenic acid and caffeic acid in apple pulp at all observed cultivars. The total sugars content of analysed apple cultivars ranged between 91.61 and 105.45 g kg^-1FM, while the total organic acids content was from 5.70 to 15.05 g kg^-1FM. The levels of total organic acids and sugars, glucoce/fructose ratio and sugar/acid ratio were affected by cultivars. The mean content of total phenolic compounds was between 427.92 and 1457.95 mg kg^-1FM in peel and from 113.58 to 439.83 mg kg^-1FM in pulp and depending upon the cultivars. The presented data clearly demonstrated that traditional apple cultivar ('Prijedorska Zelenika') had significantly higher individual phenolic compounds in pulp in comparison to the commercial cultivars, i.e., 'Idared', 'Jonagold' and 'Granny Smith' and with respect of that 'Prijedorska Zelenika' is recommended as raw material for cloudy juice processing.

SummaryConcentrations of seven metals indicated as hazardous to human health (Pb, Cu, Zn, Mn, Ni, V, and Cr) were determined in 24 Hezegovinian white and red wines originating from four viticultural localities (Čitluk, Ljubuški, Stolac, and Trebinje). The concentrations of Pb, Cu, Mn, Ni, V, and Cr were determined by the ET AAS, and Zn concentrations were determined by the FAAS technique. Among seven measured metals, Zn and Mn were found in all analysed wines, while Ni was found in only four, and Cr in only five wines. Some wines contained metals at levels above the regulated maximum acceptable limits (Cu in four, Cr in three, Ni in two, and Pb in one wine). White wines from the Stolac locality were characterized by higher concentrations of Cu, Pb, and Zn. However, it was not possible to establish a firm link between the concentrations of the analysed metals and localities where grapes for wine production were grown for other wines.