| Title: | Volatile Aroma Compounds of Brandy 'Lozovaca' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.) |
| Author(s): | Matijasevic S; Popovic-Djordjevic J; Ristic R; Cirkovic D; Cirkovic B; Popovic T; |
| Address: | "Department of Horticulture, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia. sasam@agrif.bg.ac.rs. Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia. jelenadj@agrif.bg.ac.rs. ARC Training Centre for Innovative Wine Production, School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia. College of Agriculture and Food Technology, Cirila i Metodija 1, 18400 Prokuplje, Serbia. Faculty of Agriculture, University of Pristina, Kopaonicka bb, 38219 Lesak, Serbia. Faculty of Biotechnology, University of Montenegro, Mihaila Lalica 1, 81000 Podgorica, Montenegro" |
| DOI: | 10.3390/molecules24132485 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Grape brandy, known as 'Lozovaca', 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" |
| Keywords: | Alcoholic Beverages/*analysis Cluster Analysis Gas Chromatography-Mass Spectrometry Odorants/*analysis Principal Component Analysis Vitis/*chemistry Volatile Organic Compounds/*analysis Ahc Banat Muscat Gc/ms.Pca Radmilovac Muscat esters grape brandy 'Lo; |
| Notes: | "MedlineMatijasevic, Sasa Popovic-Djordjevic, Jelena Ristic, Renata Cirkovic, Dusica Cirkovic, Bratislav Popovic, Tatjana eng Switzerland 2019/07/10 Molecules. 2019 Jul 6; 24(13):2485. doi: 10.3390/molecules24132485" |
