Brandy Production Research Articles

Genetic and phenotypic variability of cherry plum (Prunus cerasifera Ehrh) pomological characteristics

Cherry plum (Prunus cerasifera Ehrh) is one of the most widely spread fruit species in our country. The fruits are mostly used for brandy production and the seed is used for rootstock production in fruit culture. As cherry plum is resistant to plant diseases and pests, chemical protection is not required. Concerning that, cherry plum is reach and cheap source for the production of healthy food. The objective of this research was the analysis of genetic and phenotypic variability, as well as study on correlation of pomological traits of 49 cherry plum genotypes selected from the native population in Serbia. It was measured mat the highest genetic variance in total phenotypic variance was for the fruit height and total sugar content. The lowest genetic variance in total phenotypic variance was for the length of the stalk and dry matter content. The highest genetic variance coefficient (CVg = 22.93%) was calculated for the total acid content although the lowest value of genetic and phenotypic variance was for the fruit width (CVg = 0.69%; CVf = 0.80%). The highest coefficient of phenotypic and genetic correlation was calculated between the weight and height of the fruit. Native population of cherry plum in Serbia and Montenegro is specific because of the extensive variability of the forms which is highly important for the selection of raw material in breeding process.

STUDY OF SOME LOCAL VARIETIES IN THE CENTRAL BALKAN REGION IN BULGARIA

The experiment included the following seven local varieties: 'Byala razgradska', 'Zimna karadzheyka', 'Tarkulka', 'Kraslanka', 'Sakarka' 'Drebna byala rakiynitsa' and 'Klestachka', grafted on Myrobalan seedlings (Prunus cerasifera Ehrh.). Trees of 'Drebna byala rakiynitsa' and 'Byala razgradska' have highest growth intensity. They form a larger crown and when plant in the orchards it is necessary to determine adequate distances. 'Byala razgradska' is fruitful and have moderate large fruits with very good taste. 'Drebna byala rakiynitsa' and 'Zimna karadzheyka' are fruitful, but their fruits are small and are suitable mainly for brandy production. The investigated seven local plum varieties can use in the breeding programme for resistant plums to Plum Pox Virus, Monilinia laxa and Monilinia fructigena.

Implementation of HACCP to large scale production line of Greek ouzo and brandy: a case study

The advanced technology of high speed operations and the large scale of incoming materials and components used for food and drink production often cause hazards for the product safety. These hazards can hardly be controlled by the use of classical quality control methods. The most secure and cost-effective method for controlling the possible product contamination or cross contamination, due to physical or chemical hazard during the production is the implementation of the Hazard Analysis of Critical Control Points (HACCP system), particularly, if the latter is a part of a total quality system (TQS). The following case study on the application of HACCP to ouzo and brandy production demonstrates how the hazards at the 6 Critical Control Points (CCPs) of the process are easily and effectively controlled through the implementation of HACCP.

The Brandy Trade under the Ancien Regime: Regional Specialisation in the Charente

Preface Abbreviations Glossary 1. The emergence of brandy spirits 2. Brandy and the French economy 3. Brandy: the distilling process, the product and the industry 4. Brandy production and internal trade in France 5. Competing markets: Parisian and foreign demand 6. The merchants of the brandy regions 7. The Cognac brandy trade: 1720s-60s 8. External challenge in the 1760s: vicissitudes of old and new houses 1762-78 9. Brandy business in Bordeaux and Cognac in the 1780s Sources Bibliography.

The History and Current Status of the Mexican Wine Industry

Mexico has a long history of wine production beginning with the Spanish nearly 500 years ago. The alcohol beverage industry in Mexico is still largely dominated by the production and consumption of brandy, rum and tequila. However, there has been some recent interest in wine production and several large wineries are now producing quality products. Consumer interest in purchasing wine is still relatively low however, although there is growing interest in table wine. Most of the imported wine is from Europe and South America and these producers dominate the market.

Influence of yeast strain on the composition of wines for the production of brandy

FifteenSaccharomyces strains used in the production of Trebbiano wine for brandy were examined. The chemical analysis of the wine showed significant differences depending on the yeast strain used. In particular,Sacch. bayanus strains produced many compounds desirable for flavour effects (i.e. 2‐phenethyl alcohol) and few undesirable compounds, such as acetic acid and sulphur anhydride.

Wine and Brandy Production in Colonial Peru: A Historical and Archaeological Investigation

Wine and Brandy Production in Colonial Peru: A Historical and Archaeological Investigation Peru's colonial wine industry was born of necessity in the late sixteenth century, when it became increasingly apparent-in Spain and its New World colonies alike-that the homeland was incapable of supplying the colonies with adequate wine for both sacramental and secular use. At first, Spain had encouraged the planting of vines (Vitis vinfera) in Peru as it had elsewhere throughout its empire. But with growing recognition of the economic threat that these thriving vineyards posed to the home wine industry, the crown reversed its stand. Scores of ineffectual decrees were issued prohibiting the planting of new vineyards and sale of Peruvian wine in the colonies. Finally, however, bowing to the inevitable, Spain resorted to slapping exorbitant taxes on the colonial product. Despite these negative royal sanctions-together with natural disasters (earthquakes and volcanic eruptions), economic boom and bust cycles, and a product of dubious quality-colonial Peruvian viticulture was hugely successful. Wine has been described as second in importance to silver ... as a motor of the Peruvian economy. 1 Most studies of Peru's colonial viticulture are histories of trade

The Archaeology of Wine: The Wine and Brandy Haciendas of Moquegua, Peru

Spanish colonial settlement of the Moquegua valley of far southern Peru was oriented economically toward production of wine and brandy. A total of 130 wine hacienda sites (bodegas) can be identified there, primarily on the basis of adobe structures on hills bordering the valley. These sites had both residential and “industrial” functions, and their arrangements can be described by four site plans or layouts. This article describes the “industrial” sectors of the sites, particularly the facilities for wine and brandy making (crushing tanks) rooms holding earthenware fermentation jars, distillery apparatus, and the functionally “specialized” site plan. Facilities were arranged spatially to incorporate gravity flow in moving liquids. The technology and organization of wine-making at the Moquegua sites evince similarities not only with Spanish models, but also with much earlier Roman wine-making.

The Spanish colonial wineries of Moquegua, Peru

The Moquegua Bodegas Project is an ongoing archaeological and historical research project focused on the bodegas (wineries) established by Spanish colonial settlers in the Moquegua valley of far southern Peru. During two seasons of survey, 130 bodega locations were identified in this small valley, testifying to the economic importance of wine and brandy production, chiefly for transport to the mining areas of “Upper Peru.” The 1987 season included shovel testing at 27 sites, mapping of the adobe ruins of 20 bodegas, and excavations at one bodega, Locumbilla, which confirmed an early 17th century date for the site and yielded evidence of a buried kiln. Continuing excavations are planned for Locumbilla and additional bodegas.

Phenolic compounds in oak wood extracts used in the ageing of brandies

AbstractThe oak wood extracts used in brandy production are extremely varied because of the different ways in which they are made: by infusion, by boiling or by maceration, with or without prior physical or chemical treatment of the wood. Such extracts release a large quantity of phenolic compounds and a very small amount of partially degraded lignin into the brandy, unlike spirits aged in oak barrels. Among monomer compounds derived from lignin, the presence of vanillic and syringic acids, vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde can be noted. In the wood extracts, phenolic compounds and aromatic acids frequently dominate the ligno‐complex and aromatic aldehydes respectively, which is not the case in brandies. Two samples of liquid extracts of oak wood displayed statistically aberrant vanillin contents.

OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS‐2,6,6‐TRIMETHYL‐l‐CROTONYL‐CYCLOHEXA‐1,3‐DIENE, IN ALCOHOLIC BEVERAGES

ABSTRACTThe aroma compound, damascenone, was found in many alcoholic beverages such as whiskey, brandy, rum, wine, and beer, and was considered to be significant to flavor. Damascenone in whiskey was formed from its precursor that came from barley during distillation. Beer contained none or very little, but it was formed by heating. In brandy production damascenone was present in grape and wine together with its precursor, and the precursor changed to it during distillation. It was also found in cane molasses.

The 16 per cent Solution and other Mysteries concerning the Accuracy of Alcohol Consumption Estimates based on Sales Data *

SummaryWhether based on production, tax or sales statistics, estimates of alcohol consumption are subject to bias arising from record keeping procedures and from unrecorded consumption. Based on an analysis of the accuracy of consumption estimates derived from sales statistics in Ontario, two significant biases are identified. The first problem concerns the use of 16 per cent as the conversion factor for wine. As the consumption of 12 per cent table wines has increased, this figure is no longer appropriate and results in an over estimation of total alcohol consumption by about 2 per cent. The second major problem is the unrecorded home production of wine and wine brandy, which results in an underestimation of consumption by about 6 to 7 per cent. The available evidence concerning other types of unrecorded production indicates that they are not significant. It is concluded that sales data underestimate ‘true’ alcohol consumption in Ontario by about 4 to 6 per cent at this time.

Changes in the composition of neutral volatile components during the production of apple brandy

AbstractThe changes in aroma composition during apple‐brandy production have been investigated by gas chromatography and coupled gas chromatography‐mass spectrometry. Quantitative determinations of 97 aroma components have shown that the aroma of unaged apple brandy is characterised by components produced as a result of the yeast fermentation and technological steps such as mashing and heating rather than by the genuine apple‐aroma components. Genuine apple‐aroma constituents, predominantly esters, are degraded during the mashing process and can be detected only in traces after the distillation. Distillation enhanced the concentration of ethyl esters and many of the higher alcohols, producing acetals and furane derivatives as well as damascenone, 2‐methylhept‐2‐hepten‐6‐one and β‐cyclocitral.

Application HTST-heating of the mash and its influence on the aroma composition during the production of apple brandy (author's transl)

The influence of HTST-heating of the mash aroma composition during production of apply brandy has been investigated by means of gas chromatography and coupled gas chromatography--mass spectrometry. Starting from the apple aroma the changes in aroma components were studied quantitatively during the conventional production (without enzyme inhibition) as well as after HTST-heating (enzyme inactivation) of the mash. For this purpose 98 aroma compounds were determined in the course of mash production, fermentation and distillation. When employing HTST-heating the original aroma components of the apple particularly the fruit esters were present in appreciably higher concentrations in the mash as well as in the distillate than with the conventional production method. Simultaneously HTST-heating reduced the secondary aroma substances in mash and distillate which are formed with the conventional method by enzymatic-oxidative processes. In the unaged apple brandy obtained from HTST-treated mash lower amounts of lactates and higher concentrations of acetals were found compared with the conventionally produced distillate.

Comparative Composition of Brandies from Thompson Seedless and Three White-Wine Grape Varieties

Wines prepared from Thompson Seedless grapes and three white-wine grape varieties (French Colombard, Sauvignon blanc, and Peverella) were distilled into brandies in a small copper pot still by the "Charente" method, i.e., by two successive simple distillations. The low wines or first distillates from all four varieties, plus the heads, brandy, tails, and residue fractions obtained by redistillation of the Thompson Seedless and French Colombard low wines, were analyzed comparatively by gas chromatography. Samples of distillates, after adjustment to equal ethyl alcohol strengths, were extracted four times with successive portions of ether-pentane (2:1) and concentrated to small volume for gas-chromatographic analyses on a Carbowax 20M column. Concentrations of 21 minor compounds or congeners were determined by comparing peak areas with that of l-decanol, an internal standard. Relatively small differences in congener levels were found in comparative fractions of the four grape varieties, and the results do not provide a substantive basis for recommending one variety over the others for brandy production. The brandy fractions of French Colombard tended to contain slightly higher levels of the various alcohol and ester congeners and were most often preferred by a small but experienced sensory panel as having a more pleasant and distinct aroma than those of Thompson Seedless. The differences were considered too slight and subtle, however, to be detected with a high level of significance. Most of the alcohols and esters present in distilling wines and in low wines are recovered in the pot-still heads and brandy fractions. The β-phenethyl alcohol, however, is so weakly volatile that it is more abundant in the tails fraction, and, in fact, about one-half remains in the pot liquid residue and so is not recovered.

Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies

AbstractGas‐chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home‐made natural plum brandy samples as well as 14 samples of industrially‐produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L.Eighteen alcohols, 23 esters and 21 organic acids were determined qualitatively and quantitatively. Eight aldehydes and nine ketones were only qualitatively determined.Apart from other components, the plum brandies analysed contained approximately 0.30 to 4.39 g of methanol/1; 0.40 g of 1‐propanol/1; 0.19 g of 2‐methyl‐1‐propanol/1; 0.05 g of 1‐butanol/1; 0.10 g of 2‐methyl‐1‐butanol/1; and 0.28 g of 3‐methyl‐1‐butanol/1. The plum brandies also contained approximately 0.50 g of ethyl acetate/1 and about 0.03 g of acetaldehyde/1. The concentration of the free carboxylic acids present was about 1.50 g/1. Acetic acid constituted about 90% v/v of the total acid concentration.

Recent advances in enology

This article is intended to be a comprehensive review of the published scientific material on enology for the years 1969 and 1970. The material is organized into six general parts: grapes and fermentation, wine handling and finishing, production of special wines and brandies, wine composition, methods of analyses, and sensory, legal and public health considerations.

Refermentation of High-Alcohol High-Sugar Blending Wine into Distilling Material for Beverage Brandy

A 24.0-volume-percent-alcohol x 10.1° Brix sweet blending wine diluted 1 to 3 required about 8 days at 75°F and 12 days at 65°F for complete fermentation of the sugar, yielding 0.657 proof gallons per gallon of blending wine. At 1 to 4 and higher dilutions, fermentation was successfully completed in 8 days or less. No added ammonia or phosphate nutrients proved necessary. Approximately 27% of the alcohol yield was derived from fermentation, leaving 73% from the wine spirits originally added. Use of this type of blending wine for production of distilling material for brandy production is compared with sherry material, grape concentrate, and beverage brandy distillate with respect to potential proof-gallon yields per wine gallon and per unit weight.

ブランデー製造試験

The studies was made here on the experimental production of garpe brandies from various wines and marc of grapes.We can expect a compromise method in which a distillate was made by a simple column still and then redistilled with a pot-still is better than other methods.The undesirable flavor of brandies obtained from the diseased wines may be eliminated by distilling with a simple column still.