Professor Spaho: Quality of brandies in BiH is getting better

At the scientific-professional consultation held in Krušik as part of the 42nd International Agricultural and Food Industry Fair in Gradačac, a lecture was also given by Professor Nermina Spaho from the Faculty of Agriculture and Food in Sarajevo, reports the Patria news agency.

Professor Spaho focused on mistakes in brandy production, highlighting possible consequences in its taste, smell, and appearance.

- The most common mistakes in brandy production are the use of inadequate raw materials, as well as errors in crushing, fermentation, distillation, and storage of the distillate. Because of this, we have taste and smell defects such as vinegariness, mustiness, acidity, bitterness, burnt flavor, tails flavor, cooked flavor, and the like. There are also color defects that occur as a result of dilution with hard water, storage of brandy in poor containers, and excessive ammonia concentration - she stated.

Nevertheless, Professor Spaho notes that recently, traditional producers are making fewer mistakes in brandy production.

- Producers engaged in traditional brandy production have certainly heeded the advice and suggestions of experts and corrected previous mistakes. First of all, the heads and tails fractions are now separated to a much greater extent, and ripe, undamaged, and non-moldy plums are used for fermentation. Because of this, it is noticeable that the quality of brandy in Bosnia and Herzegovina has significantly improved in the last ten years - said the professor.

In the brandy production process, it is recommended to use good raw materials, as well as cleaning the fruit, adding pure yeast, and timely double distillation with separation of heads and tails. However, for producers to know the correct production procedure, it is necessary for them to attend such events.

- This type of consultation and lecture can have a great impact on brandy production itself. Producers need to come to hear what experts recommend to them and be ready to apply it in order to improve the quality of the brandy they produce - concluded Spaho.

Professor Spaho also served as chair of the expert commission for evaluating the quality of brandies, liqueurs, and other strong alcoholic beverages. In this regard, the distillery "Krušik" from Donji Skugrić, Modriča municipality, awarded eight large gold medals, 35 gold, 63 silver, and 9 bronze medals.