iY't'-ffit REPORT ON ANALYSIS N" O1-41I9|Iil

': Page/

i Pages:

, ll2:

:

Institute of Public Health of VojvodinaCenter of Hygene and Human EcologyUnit of Laboratory Services

Applicant:SZPR,,RAJAL"Vrbas, Sivd Jovgena bb

Protocol NoDate of acceptanceDate of issued reportName of the sampleProducerWay of package

Sample originDelivered byPlace of samplingOwnerAnalysis to be paid byNoteDescription of sample

Declaration

01-41191.9.2014.4.9.2014.QUINCE BRANDYSZPR,,RAJAL", Vrbas, Sivd Jovgena bbOriginal package

ManufactureSZPR,,RAJAL", Vrbas, Sivd Jovgena bbSZPR,,RAJAL", Vrbas, Sivd Jovgena bbMilo3 Mijatovi6, Vrbas, Sivd Jovgena bbMilo5 Mijatovi6, Vrbas, Sivd Jovgena bbSample delivered by applicant, 01.09.2014.Without noticed sample damage. "

Sample is delivered in original package, in glass bottle with metal screw cap, net volumelL. Declaration contains following data: Quince Brandy, Rajal distilery, Since 1999, Net volume 1 L. Alcohol 42.00%filv.Best before: unlimited. Fruit brandy from high quality production in owners manufacture. Recommendation: for fullquality consume chilled. From diluted quantity of 20401. Produced and filled by: Milo5 Mijatovi6, Rajal, Sivd Jovgena bb,Vrbas, Serbia. Importer for Montenegro: "VELETEX" D.O.O., Cijevna bb, 81000 Podgorica, Montenegro +3BZ 20 606260. L-l 5 .12.20 12. Y ear of production : 20 12. Since I 999.

REPORT ON ANALYSIS N" O1.41I9|H

Instituti "i

F"Uiir tti"tth;iifi"diti;Center of Hygene and Human EcologyUnit of Laboratory Services

Protocol No: 01-4119

RESULTS OF PHYSICAL AND CHEMICAL ANALYSIS

Sensory analysis (Q3.HI.3aa):Sample is clear colourless liquid, without sediment, with characteristic scent and flavour.

Name of parameter

I Content of ethanol:j

o/o v/v

I *Content of methanol:

1812.98

873.37

Pape/ l

. Pases:

;212:i::::;

Limit value/reaction

min. 37.5 t

....---*-".^.' "--'"-"-imax. 13500.0r

4346.35

Evaluation of the result:Based on the above findings, controlled parameters in the received sample QUINCE BRANDY ARE

IN COMPLIAI\CE with the requirements of Regulation on categories, quality and labelling of brandy andother alcoholic beverages (Official Gazette of the Republic of Serbia, No 7412010,7012011) article 11,paragraphs 3 and4.

Responsible analystVera HornjakEnc.tew.

tfibief of the Unit of laborE{ory servicesdipl. hem.Biser{{ n4iiraltovic

Special ist in Saufrftem i stry

(.J

11

Aft'ta

'non"

3AP4\

J't€'9l*, 1iwt1^rclI *,ii,11"*^I nA6otAToPnJA I

I lAilcnrlHSAbt I

I'r""1rlr1*rl

ffiffi\ ffi'\q$g%/ qw4/\s$l \url

?HHHS'% ffi'.trilffis

Republic of SerbiaThe Autonomous Province of Voivodina

INSTITUTE OF PUBLIC HEALTH OF VOJVODINA121 Futoska st., 21000 Novi Sad

Tel.: +381 21 422-255; +381214897-800+381 21 6622-784

Fax: +381 21 6613-989E-mail : izizv @i4zv . org.rs

www.izjzv.org.rs'q

2019

CENTER OF HYGIENE AND HUMAN BCOLOGYFOOD SAFETY UNIT

SZPR >RAJAL(VRBAS, SM JOVGENA BB

Protocol No :

Date of sampling :

Date of issued report of SPecial

Name of the sample

Producer

Sample originControlSampling conducted in

Owner

Note

Analysis

0t-41200U0912014

ist on Hygiene : 0410912014

APRICOT BRANDYSZPR )RAJAL(, VRBAS, SIVC JOVGENA BB

ManufactureRegularSZPR )RAJAL(, VRBAS, SIVC JOVGENA BB

Milos Mijatovic, Vrbas, Sivc Jovgena bb

Sample delivered by applicant, on0ll0912014

Chemical, Microbiological

EVALUATION OF FOOD SAFETY

Based on the above findings controlled parameters in the received sample 01-4119 / QUINCE BRANDY'

ARE IN COMPLIANCE with tG requiremenis of Regulation on categories, quality and labelling of brandy and

"rrr* "i""tt"ric beverages ("official Gazette of the Republic of Serbia, No 741201 0, 7012010, 7012011") article I 1,

paragraphs 3,4 and6.

Milka Popovi6, MD PhDSpecialist in Hygiene

Head of the Center

REPORT ON ANALYSIS NO O1.412OIH

Pagel

Pages:

112

Institute of Public Health of VojvodinaCenter of Hygene and Human EcologY

Unit of Laboratory Services

Applicant:SZPR,,RAJAL", Vrbaso Sivd Jovgena bb

Protocol NoDate of acceptanceDate of issued reportName of the sampleProducerWay of package

Sample originDelivered byPlace of samplingOwnerAnalysis to be paid byNoteDescription of sample

Declaration

0t-4120t.9.2014.4.9.2014.APRICOT BRANDYSZPR ,,RAJAL", Vrbas, Sivd Jovgena bb

Original package

ManufactureSZPR,,RAJAL", Vrbas, Sivd Jovgena bb

SZPR,,RAJAL", Vrbas, Sivd Jovgena bb

Milo5 Mijatovi6, Vrbas, Sivd Jovgena bb

Milo5 Mijatovi6, Vrbas, Sivd Jovgena bb

Sample delivered by applicant, 01.09'2014'Without noticed sample damage'.

Sample is delivered in original package, in glass bottle, net volume lL. Declaration

contains following data: Apricot Brandy, Rajal distilery, Since 1999, Net volume I L. Alcohol 42.00% viv' Best be&re:

unlimited. Fruit brandy from high quality production in owners manufacture. Recommendation: for full quality consume

chilled. From diluted quantity it Z+ZO l. Produced and filled by: Milo5 Mijatovii, Rajal, Sivd Jovgena bb, Vrbas, Serbia.

Tel +381 217g0 088, +381 65 90 08S. Made in Serbia. L-23.07.2013. Year of production: 2012. Since 1999.

REPORT ON ANALYSIS NO O1.412OIH

Pagel

Pages:

112

Institute of Public Health of VojvodinaCenter of Hygene and Human EcologY

Unit of Laboratory Services

Applicant:SZPR,,RAJAL", Vrbaso Sivd Jovgena bb

Protocol NoDate of acceptanceDate of issued reportName of the sampleProducerWay of package

Sample originDelivered byPlace of samplingOwnerAnalysis to be paid byNoteDescription of sample

Declaration

0t-4120t.9.2014.4.9.2014.APRICOT BRANDYSZPR ,,RAJAL", Vrbas, Sivd Jovgena bb

Original package

ManufactureSZPR,,RAJAL", Vrbas, Sivd Jovgena bb

SZPR,,RAJAL", Vrbas, Sivd Jovgena bb

Milo5 Mijatovi6, Vrbas, Sivd Jovgena bb

Milo5 Mijatovi6, Vrbas, Sivd Jovgena bb

Sample delivered by applicant, 01.09'2014'Without noticed sample damage'.

Sample is delivered in original package, in glass bottle, net volume lL. Declaration

contains following data: Apricot Brandy, Rajal distilery, Since 1999, Net volume I L. Alcohol 42.00% viv' Best be&re:

unlimited. Fruit brandy from high quality production in owners manufacture. Recommendation: for full quality consume

chilled. From diluted quantity it Z+ZO l. Produced and filled by: Milo5 Mijatovii, Rajal, Sivd Jovgena bb, Vrbas, Serbia.

Tel +381 217g0 088, +381 65 90 08S. Made in Serbia. L-23.07.2013. Year of production: 2012. Since 1999.

Page/

Pages:

212REPORT ON ANALYSIS N' O1.412O|H

Protocol No: 01-4120

RESULTS OF PHYSICAL AND CHEMICAL ANALYSIS

Sensory analysis (Q3.HI.3aa):Sample is clear colourless liquid, without sediment, with characteristic scent and flavour.

Name of parameter

j Content of ethanol:

3"---..*-*-".--.-I *Content of methanol:

as acetic acid:!.- ---.".-.-....*--"---'...--.,- ,.-,"*-*- --".",,---!.-..

tContent of volatile esters,

iSIPI-9::9,{"?f_9$vf9--et4e_i, " l

t i yj !- y g !119.try;v. 9 (!,o,( - . .

min.37.5

i exprcsseo as emyl aceBle: i a | : I

; *Content of volatile aldehydes, 1 mgll a.a. ; : lZl4.0B , l

i expressed as acetaldehvde: : a : 1iexpressedasacetaldehyde: : a , , i t

i *content of volatile components i mgll a.a. : : 4s92.7 , -;-*** -*ri*-iooo.ol(except ethyl and methyl alcohol

17.0 .

I. . - ' . ' .'. ' . '- '.. - - .. ..,-. .. ' . - -.. ' '. '

j

<0.01 :

a

,

!I

:

l

max. 130.0

max. 70.0m{l a.a. i

:

Regulation on methods of sampling and methods of chemical and physical analysis of alcoholic beverages(Offrcial Gazette SFRI No. 7 0l 1987)

Evaluation of the result:Based on the above findings, controlled parameters in the received sample APRICOT BRANDY ARE

IN COMPLIANCE with the requirements of Regulation on categories, quality and labelling of brandy andother alcoholic beverages (Official Gazette of the Republic of Serbia, No 7412010,70/2011) article ll,paragraphs 3,4 and 6.

Responsible analystVera HomjakEns, tffinol.

I I Chief of the Unit of laboratory servicesl-\ dipl. hem.BfterkarMihajlovicSpecialist t" tffiahemistry

and total acids)

i * Content ofbenzaldehyde:

\ o?.3EloDb

ilr$

tvlI o.nr I

I o*runtorono I

I tl utnrrhsAbr I

L$5s^K ro'5 4nj

Republic of SerbiaThe Autonomous Province of Vojvodina

INSTITUTE OF PUBLIC HEALTH OF VOJVODINA121 Futoska st., 21000 Novi Sad

Tel.: +381 21 422-255', +381214897-800+381 21 6622-784

Fax: +381 21 6613-989E-mail: izjzv@izjzv. orq. rs

www.izjzv.org.rs

CENTER OF ITYGIENE AND HUMAN ECOLOGYFOOD SAFETY LINIT

SZPR )RAJAL(VRBAS, SIVC JOVGENA BB

Date of issued report of Specia list on Hygiene :0410912014

QUINCE BRANDY

ProtocolNoDate of sampling

Name of the sample

Producer

Sample originControlSampling conducted in

Owner

Note

Analysis

: 01-4119

: 0110912014

SZPR )RAJAL(, VRBAS, SIVC JOVGENA BB

ManufactureRegularSZPR )RAJAL(, VRBAS, SIVC JOVGENA BB

Milos Mijatovic, Vrbas, Sivc Jovgena bb

Sample delivered by applicant, on 0110912014

Chemical, Microbiological

EVALUATION OF FOOD SAFETY

Based on the above findings controlled parameters in the received sample 01-4119 / QUINCE BRANDY'

ARE IN COMpLIANCE with G requiremenis of Regulation on categories, quality and labelling of brandy and

oitr.1. ut"ot olic beverages ("Official Gazette of the Republic of Serbia, No 74120 I 0 , 7 012010 , 7 012011 ") article 1 1 ,

paragraphs 3 and4.

Popovi6, MD PhD

i ispecialist in Hygiene

r-.o€^,i Head of the Center

Quince - Quince brandy variety Leskovcanka (only female fruit)

Quinces contain a small percentage of sugar so they need to leave it longer on the tree until fully ripe or

even a slight ripeness. Picking is usually done manually where it is desirable to remove the stem.

Be sure to wash the dirt and microorganisms.

Prepared food must be good to move around because otherwise the fermentation process will take too

long.

Fermenter vessels are filled so that there is about20% of free space. Then it is done pour warm water of 70

degrees C. When the temperature drops to 28 degrees C the courts are closed, but not sealed, The mass is

stirred for two times per day for 20 days.

ln the process of fermentation occurs alkoholone carbon dioxide which is then you need to draw. This is

accomplished by placing a valve which thereby does not allow the substitution of oxygen and

microorganisms.

The fermentation lasts mase quince about 3 weeks. Fermentation is complete when the filtrate fermented

mass shows values of 4-6'" Oe measured at Ekslovom SIROMER'

Destilacja is done blazen camera that has reftikacionu column that performs amplification and purification.

passing through deflagmatore gives pure distillate brandy and quince to: 100kg mass of 5.2 I spirits volume

50%

Brandy then after cooling stains with distilled water and the final product of quince brandy conlains 42%

alcohol

SZPR RAJAL

T.R. 160-327539-69 Banka Intesa

Pi b: 106321 15 1 Maticni broi:6L4467 29

Sifra delatnosti:1101

Tel/fax. +381 21 790088 mob. +381 65 87900

QUTTEMOTION DOO

SERBIA

WI nAW477 Trsdemad{ lndlvidual 01fi4f2014 12:52 MILICAT

3AXTEB 3A nPil3HAFbE Xt4rA ff-1)3aeogy 3a rHrereKryanHy ceojnxy, Krernrse lby6raqe s, 11000 EeorpaA

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SZPR RAJAL, UIiCA SIVd JOVGENA BB, 21460 VRBAS

Tene$on: 021 790088 u-uejn : m ijatovicrajko@yahoo. com Qaxc: 02'1 790088z. llyHoMohHl,tK (HMe, oAHocHo nocnoBHo ,tMe r aaoeca):

RAJKO MIJATOVIC, PALIH BORACA 24,21460 VRBAS

TeneQox: 06373'19158 n-uejn:mijatovicrajko@yahoo.com lOaxc:J, I Iogaqx o 3aJegH[r{KoM npeAcraBHhKV axo nocroiu Bntue nonHoat nettl nnuia

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Braon podzadina i zlatna slova

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Pravougaono polje sa braon podlogom i zlatnimslovima ispisano RAJAL DISTILLERy

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