| Title: | Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars |
| Author(s): | Januszek M; Satora P; Tarko T; |
| Address: | "Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland" |
| ISSN/ISBN: | 2218-273X (Electronic) 2218-273X (Linking) |
| Abstract: | "Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin-beta-citronellol and isopropyl acetate, Elise-limonene, myrcene benzyl acetate and isopropyl acetate, Szampion-beta-citronellol, Idared-1,1-diethoxy-propane and Jonagored-ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina" |
| Keywords: | Alcoholic Beverages/*analysis Fermentation Gas Chromatography-Mass Spectrometry Malus/*chemistry/metabolism Solid Phase Microextraction Sugars/*analysis Volatile Organic Compounds/*chemistry/metabolism apple brandies esters sensory analysis terpenes volat; |
| Notes: | "MedlineJanuszek, Magdalena Satora, Pawel Tarko, Tomasz eng 2015/19/B/NZ9/01352/Narodowym Centrum Nauki/International Research Support, Non-U.S. Gov't Switzerland 2020/06/07 Biomolecules. 2020 Jun 3; 10(6):853. doi: 10.3390/biom10060853" |
