“Poljoprivredni fakultet, Univerzitet u Beogradu, Zemun
NAUČNI RAD
…
- U voćnim rakijama etil-karbamat pretežno nastaje od cijanovodonične kiseline tokom alkoholnog vrenja kljuka i njegovog čuvanja, zatim tokom destilacije, kao i za vreme odležavanja rakije.
- In fruit brandies ethylcarbamate mainly originates from hydrocyanic acid during the processes of alcohol fermentation of crushed fruit and its preservation, distillation and ripening of the brandy.”
( http://www.doiserbia.nb.rs/img/doi/0367-598X/2005/0367-598X0... )


“Fruit juice
…
Fruit juice consists on one hundred per cent pressed or mechanically crushed fruit which, as a rule, is preserved by being heated briefly to a temperature of roughly eighty degrees Celsius. It also is allowed to produce fruit juice from a concentrate upon the addition of an equal quantity of water, provided that this corresponds with freshly pressed juice.”
( http://www.gmo-compass.org/eng/database/food/235.fruit_juice... )


kljuk – izgnječeno, izmuljano grožđe – crushed grape
[Veličkov Lj, Poljoprivredni rečnik en-sr/sr-en]