2.4. Sensory analysis
Sensory analysis of apricot brandy samples (before and after cold stabilisation and filtration) was carried out according to the Buxbaum model of positive ranking which is described in the paper of Satora and Tuszyn ́ski (2010). Sensory eval- uation was performed by a panel of 5 qualified testers who rated up 4 sensorial experiences to a maximum of 20 points.
2.5. Statistical analysis
Statistical analyses in the present study were performed using STATISTICA 10.0 (Statsoft, 2011). The statistical difference between the pre and post filtration analyses was estimated by analyses of variance (ANOVA) at the 95% confidence level. Values detected as significantly different were marked with different letters (a, b, c, etc.).