Grape brandy, known as Lozovaa', 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 C-8-C-18 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.
TY - JOUR
AU - Matijašević, Saša
AU - Popović-Djordjević, Jelena
AU - Ristić, Renata
AU - Cirković, Dušica
AU - Cirković, Bratislav
AU - Popović-Djordjević, Jelena
PY - 2019
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4938
AB - Grape brandy, known as Lozovaa', 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 C-8-C-18 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.
PB - MDPI, BASEL
T2 - Molecules
T1 - Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)
IS - 13
VL - 24
DO - 10.3390/molecules24132485
ER -
@article{
author = "Matijašević, Saša and Popović-Djordjević, Jelena and Ristić, Renata and Cirković, Dušica and Cirković, Bratislav and Popović-Djordjević, Jelena",
year = "2019",
abstract = "Grape brandy, known as Lozovaa', 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 C-8-C-18 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.",
publisher = "MDPI, BASEL",
journal = "Molecules",
title = "Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)",
number = "13",
volume = "24",
doi = "10.3390/molecules24132485"
}
Matijašević, S., Popović-Djordjević, J., Ristić, R., Cirković, D., Cirković, B.,& Popović-Djordjević, J.. (2019). Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). in Molecules
MDPI, BASEL., 24(13).
https://doi.org/10.3390/molecules24132485
Matijašević S, Popović-Djordjević J, Ristić R, Cirković D, Cirković B, Popović-Djordjević J. Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). in Molecules. 2019;24(13).
doi:10.3390/molecules24132485 .
Matijašević, Saša, Popović-Djordjević, Jelena, Ristić, Renata, Cirković, Dušica, Cirković, Bratislav, Popović-Djordjević, Jelena, "Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)" in Molecules, 24, no. 13 (2019),
https://doi.org/10.3390/molecules24132485 . .
