Abstract
Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time and method of distillation, storage methods and other distillates. The grapevine variety 'Neoplanta' grown in the experimental field of the PD 'Center for Viticulture and Enology' in Nis was used in the experiment. Tests were performed in the laboratory of the Centre. Healthy grapes of harvest maturity were squashed by a stalk-removing electric crusher. Fermentation was performed in plastic containers in the presence of the indigenous microflora of wine yeasts. This paper presents the influence of pH and inorganic nitrogen added to the fermentation medium on the content of volatile components and concentrations of higher alcohols.
Highlights
Grape brandy is a product made by fermentation and distillation of grape pomace of cultivated grapevine Vittis vinifera (Lučić 1986; Paunović and ĐurišićReceived: 5 August 2015 / Accepted: 19 November 2015Acta Agriculturae Serbica, Vol XX, 40 (2015); 117-1251981)
It is believed that the relationship between the amount of amino acids and higher alcohols in wine is strongly determined by varietal specificity
The experimental results confirm that the addition of inorganic nitrogen led to a reduction in the concentration of higher alcohols compared to the control (Puškaš 2002)
Summary
Grape brandy is a product made by fermentation and distillation of grape pomace of cultivated grapevine Vittis vinifera (Lučić 1986; Paunović and ĐurišićReceived: 5 August 2015 / Accepted: 19 November 2015Acta Agriculturae Serbica, Vol XX, 40 (2015); 117-1251981). Grape brandy is a product made by fermentation and distillation of grape pomace of cultivated grapevine Vittis vinifera Grape brandy quality depends on many factors: grapevine variety, climate, land, agricultural practices, yield, fermentation characteristics, timing and methods of distillation, storage methods and other distillates (Nikićević et al 2000; Paunović and Nikičević 1986; Petkov et al 1998; Stanković et al 1998). Water and ethanol are the main volatile ingredients of alcoholic beverages, followed by methanol and higher alcohols (Paunović 2000). Higher alcohols are formed during fermentation, and they affect the quality of a beverage and its sensory properties. Higher alcohols contribute to the formation of flavor. Problems arising due to excessive consumption of beverages are partially attributed to higher alcohols which, considering their action, belong to drugs
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