Volatile Aroma Compounds of Brandy 'Lozovača' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.).

Saša Matijašević,Bratislav Ćirković,Tatjana Popović,Jelena Popović-Djordjević,Dušica Ćirković,Renata Ristić

doi:10.3390/molecules24132485

Saša Matijašević, Bratislav Ćirković + Show 4 more

Open Access

https://doi.org/10.3390/molecules24132485

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Abstract

Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

Highlights

Brandy is a popular spirit which is produced in a few regions worldwide and it falls into the fifth biggest category of spirit drinks (1.2 billion liters of brandy out of 20.0 billion liters in total)
The increase in the intensity of the prefermentative aroma is attributed to the effect of the pectolytic enzyme on the pomace, and its contribution to the hydrolysis of terpenic glycosides from which the compounds contributing to the aromas are released [4,5]
In the individual samples of Early Muscat (EM), Radmilovac Muscat (RM), Banat Muscat (BM), Italia Muscat (IM) and Muscat Hamburg (MH) a total of 37, 35, 25, 32, and 27 aromatic compounds, respectively were identified that belong to different groups including acetals, alcohols, acids, esters, terpenes, ketones, and amides

Summary

Introduction

Brandy is a popular spirit which is produced in a few regions worldwide and it falls into the fifth biggest category of spirit drinks (1.2 billion liters of brandy out of 20.0 billion liters in total). They contribute directly to the aromatic profile of beverages, whereas when linked to sugars in the form of glycosides, such as β-d-glycosides; α-l-rhamnopyranosyl-β-d-glycosides; α-l-arabinofuranosyl-β-d-glycosides and β-d-apo-furanosyl-β-d-glycosides, these compounds have no smell [1,2]. The release of bound volatile compounds can be achieved by physical (temperature), chemical agents (acidification), and biochemical methods (enzymes) which are the most effective. Enzymes break the glycosidic bond without disturbing the aromatic profile which occurs during acid hydrolysis. The increase in the intensity of the prefermentative aroma is attributed to the effect of the pectolytic enzyme on the pomace, and its contribution to the hydrolysis of terpenic glycosides from which the compounds contributing to the aromas are released [4,5]. Certain aromatic precursors that are present in the must cannot be transformed without the presence of the appropriate yeast set of enzymes

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