Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

Magdalena Januszek , Paweł Satora , Tomasz Tarko

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—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-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.
Author Magdalena Januszek (FoFT / DoFTaTM)
Magdalena Januszek,,
- Department of Fermentation Technology and Microbiology
, Paweł Satora (FoFT / DoFTaTM)
Paweł Satora,,
- Department of Fermentation Technology and Microbiology
, Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Microbiology
Journal seriesBiomolecules, ISSN 2218-273X, e-ISSN 2218-273X, (N/A 100 pkt)
Issue year2020
Vol10
No6
Pages1-16
Publication size in sheets0.75
Keywords in Englishapple brandies; volatile compounds; terpenes; esters; sensory analysis
ASJC Classification1303 Biochemistry; 1312 Molecular Biology
DOIDOI:10.3390/biom10060853
URL https://www.mdpi.com/2218-273X/10/6/853
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars of 18-06-2020
474,56 KB
Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.641; WoS Impact Factor: 2018 = 4.694 (2)
Citation count*
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FinansowanieThis research was funded by the National Science Center, Poland (Project 2015/19/B/NZ9/01352).
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