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B randy can be produced from all types of fruit that contain sugar, from which alcohol is produced during alcoholic fermentation. The most suitable fruit varieties for the production of brandy are apple (apples and pears) and stone fruits (plums, cherries, sour cherries, apricots and peaches).
In some countries, brandy is also made from berries (raspberries, currants, blackberries, etc.). Lozovača and komovica are produced from overheated grape pomace or grape pomace left behind in wine production.
F ruits for the production of brandy are harvested at full physiological maturity because at that stage the fruit contains the maximum amount of sugar and the most pronounced varietal aroma, which is very important for any fruit brandy. For the production of fruit brandy, fruit that is not suitable for long-term preservation and storage, overripe, damaged is mainly used.
Brandy produced from unripe fruit is of second-rate quality, especially in terms of aroma. For the production of premium brandy, only physiologically ripe, undamaged and well-preserved fruit should be taken.