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 flavour of the final 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 different 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 different quantity of the flavour compounds of the final spirits is produced by using different distillation equipment. The main difference was shown in different distributions of the methanol, n-propanol, higher alcohols and fatty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of different fruit varieties has a different requirement for distilling. Alembic stills yield better 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.

Concentrations 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.

Tahini halvah is specific confectionery product known in Bosnia and Herzegovina over centuries. It is made of sesame-seed paste (tahini), sugar and soapwort (Saponaria officinalis) extract by certain technological process, with creating needle-like particles which give a specific fiber structure to halvah. Production of tahini halvah in Bosnia and Herzegovina mostly was placed under artisanal conditions by poorly trained staff and was based on experiences and established practice. There is a very few scientific papers deal with ways of production and specific properties of this product in Bosnia and Herzegovina. Main objective of this paper was focused on studying technological process of 4 different samples of tahini halvah (standard tahini halvah, tahini halvah with pistachios, tahini halvah with cacao and black halvah with wheat grits, cacao and nuts). All samples were produced under industrial conditions. Chemical and sensory quality parameters of investigated samples were presented in this paper. Significant differences between samples were found and influenced by different ingredients and technological process.