Search

Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However, wines destined for the elaboration of wine spirits also come from different white grape varieties; ‘Colombard’, ‘Folle Blanche’, ‘Montils’, and ‘Semillon’. In this study, the possibility of using the red grape varieties ‘Cabernet Sauvignon’ and ‘Syrah’ was investigated with an emphasis on the change of volatile compounds during the production process. During production, some specific volatile compounds such as 2-hexenal, 3-octanone, isopropyl myristate, ethyl palmitate, ethyl oleate, phenethyl acetate, 1-hexanol, and β-damascenone could be attributed to the primary aroma generated from the grape varieties. During the vinification and fermentation process, the development of ethyl hexanoate, ethyl octanoate, 3-methylbutanol, acetic acid, and octanoic acid occurred. Finally, 3-methylbutanol and predominant esters, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate, were generated during the distillation and maturation process. The composition and concentration of determined predominant esters in produced brandies suggest that both brandies have volatile profiles comparable to some of the world’s most popular brandies.

This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and 2013. The brandies were prepared by the distillation of crushed grapes, from the autochthonous varieties of Vranac and Kratošija, and Muscat grapes, in a traditional copper alembic, under the same conditions. The gas chromatographic-mass spectrometric (GC/MS) method of 82 volatile aroma compounds that belong to the group (alcohols, volatile acids, volatile esters, terpenes, volatile aldehydes, acetals, ethers, ketones, and alkanes) and an evaluation of the sensory properties of brandies were carried out to determine the typical characteristics of the examined brandies. Alcohols, fatty acid esters, and terpene compound contents were significantly more abundant in all Muscat grape brandies compared to the brandies from the Vranac and Kratošija wine varieties (Standard brandy). Research results revealed that variety had a significant impact on the volatile aroma compound and sensory properties of brandy. The varietal effect was also confirmed, by multivariate analysis, based on the aroma volatile composition, which showed a grouping by type of grape brandy (varietal origin). Sensory analyses showed that all the brandies belonged to the category of high-quality brandies.

Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However, wines destined for the elaboration of wine spirits also come from different white grape varieties; ‘Colombard’, ‘Folle Blanche’, ‘Montils’, and ‘Semillon’. In this study, the possibility of using the red grape varieties ‘Cabernet Sauvignon’ and ‘Syrah’ was investigated with an emphasis on the change of volatile compounds during the production process. During production, some specific volatile compounds such as 2-hexenal, 3-octanone, isopropyl myristate, ethyl palmitate, ethyl oleate, phenethyl acetate, 1-hexanol, and β-damascenone could be attributed to the primary aroma generated from the grape varieties. During the vinification and fermentation process, the development of ethyl hexanoate, ethyl octanoate, 3-methylbutanol, acetic acid, and octanoic acid occurred. Finally, 3-methylbutanol and predominant esters, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate, were generated during the distillation and maturation process. The composition and concentration of determined predominant esters in produced brandies suggest that both brandies have volatile profiles comparable to some of the world’s most popular brandies.

Grape brandies are one of the most popular alcoholic beverages in the world, and the most popular are Cognac and Armagnac. Besides these two brandies, which are subject to stricter regulations, grape brandy is produced all over the world, Spanish brandy from the Jeres region, South American brandy Pisco from Peru and Chile, German brandy called Weinbrand and so on.. According to the European Union legislation, brandy is a spirit drink (alcoholic beverage) produced from wine spirit and aged for at least six months in oak casks smaller than 1000 litres in capacity or twelve months with oak receptacles. Esters represents one of the most important group of volatile compounds influencing brandy aroma. During ageing, the content of esters increases as a consequence of the slow esterification of different organic acids with ethanol. The predominant esters in Cognac and Armagnac are isoamyl acetate, hexyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate. Accordingly, the aim of this study was to investigate the effect of 3 L barrique oak barrel on the predominant esters during six months of ageing of Cabernet Sauvignon grape brandy. The esters were analysed by gas chromatography with a mass spectrometer (GC/MS). The highest concentration of investigated predominant esters during ageing is determined for ethyl octanoate (95.41 - 135.67 mg/L), followed by ethyl decanoate (51.61 - 106.86 mg/L) and ethyl hexanoate (38.99 - 104.39 mg/L). Together these three esters accounted for 78.36 - 82.55 % of investigated esters.

The aim of the thesis was to process grapes of several vine varieties by two different methods and to prepare microsamples of distillates. Then by using chemical, physical and sensory methods evaluate and compare used varieties, technology of spirits production and selected quality parameters. The diploma thesis was developed in the years 2018 – 2020 at the Institute of Postharvest Technology of Horticultural products, at the Faculty of Horticulture in Lednice of Mendel University in Brno. Thesis describes the production technology, quality parameters and legislation of spirits from grapes and wines. The experimental part of the thesis is devoted to the production of these distillates and compares two methods of processing grapes for distillation. First method was preparing wine by traditional way, which is then distilled. Second method was an alternative approach, where the grapes was processed similar to fruits distillates, where the grapes are not pressed, but ferment on skins and distilled with them also.

Cilj ovog završnog rada je istražiti kako različite količine biljnog materijala od kadulje utječu na senzorna svojstva dobivenih travarica. Kao temeljna rakija koristila se lozovača. Nakon završene maceracije obavili smo ocjenjivanje senzornih svojstava prema DLG metodi. Ocjenjivanje su obavili studenti Veleučilištu u Požegi. Analiza dobivenih podataka pokazala je da postoje određene razlike u senzornim svojstvima između tri uzorka travarica The aim of this work is to explore how the different amount of sage herbal material affects the sensory characteristics of grape brandy. As the basic brandy we used grape brandy. After the maceration we did the sensory characteristics evaluation using the DLG method. Evaluation was made by the students of Polytechnic in Pozega. Analysis of the data showed that there are some differences in charactericstics between three herbal brandy samples.

Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time and method of distillation, storage methods and other distillates. The grapevine variety 'Neoplanta' grown in the experimental field of the PD 'Center for Viticulture and Enology' in Niš was used in the experiment. Tests were performed in the laboratory of the Centre. Healthy grapes of harvest maturity were squashed by a stalk-removing electric crusher. Fermentation was performed in plastic containers in the presence of the indigenous microflora of wine yeasts. This paper presents the influence of pH and inorganic nitrogen added to the fermentation medium on the content of volatile components and concentrations of higher alcohols. Lozovača ili lozova rakija predstavlja proizvod koji se dobija fermentacijom i destilacijom celog kljuka grožđa plemenite vinove loze Vitis vinifera. Kvalitet rakije lozovače zavisi od velikog broja faktora: sorte vinove loze, klime, zemljišta, vremena i načina destilacije, načina čuvanja destilata i dr. Za realizaciju ovog eksperimenta korišćeno je grožđe sorte vinove loze 'Neoplanta' koja se gaji na oglednom imanju PD 'Centar za vinogradarstvo i vinarstvo' u Nišu. Ispitivanja su izvedena u laboratorijskim uslovima Centra. Zdravo i tehnološki zrelo grožđe je izmuljano električnom muljačom koja odvaja peteljke. Fermentacija celokupnog kljuka grožđa je izvršena u plastičnim vrionim posudama u prisustvu autohtone mikroflore vinskih kvasaca. U radu je prikazan uticaj pH vrednosti i neorganskog azota dodatog u fermentacionu smešu na sadržaj isparljivih komponenti i koncentraciju viših alkohola.

Pisco is a brandy made from selected grapes, restricted as Appellation of Origin (AO) in 1931 in Chile by executive order number 181 of May 15, and also legally protected by Peru in 1991 by executive resolution of December 12 and executive order 001-91-ICTI/IND of January 16. This AO has given rise to a commercial controversy between producers of both countries, who claim it as their own. This article proposes a new thesis: The AO of pisco is actually bi-national, belonging to Chile as well as to Peru. The reason is that the producers of the two countries contributed to the origin and consolidation of this product. Pisco would not exist without the participation of both of them. Therefore, the two countries have co-ownership rights since they are co-founders.

The paper is concerned with investigations on the possibility of producing grape-based alcoholic drinks from newly created grapevine varieties, such as Riesling Italian, Seedling 14660, Muscat Hamburg and Godominka. All chemical parameters for produced grape brandies, marc brandies and wine distillates complied with standards of quality as prescribed by the Regulations for quality of alcoholic drinks. Organoleptic evaluation proved that Seedling 14660 produced best scored wine distillate (17.85), Muscat Hamburg and Godominka gave best scored grape brandy (18.25) and Godominka yielded best scored marc brandy (18.40). Sensory properties of assessed brandies and wine distillate indicate that aroma and quality are gaining in intensity and level of improvement, starting from wine distillate to marc brandies. Also, intensive fruity-floral aroma reminding of lily-of-the-valley and iris fragrance is evident. U radu su obavljena istraživanja vezana za mogućnost proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze, i to: Rizling italijanski, Sejanac 1466, Muskat hamburg i Godominka. Kvantitativna hemijska analiza dobijenih lozovača, komovica i vinskih destilata pokazala je uklapanje svih parametara u norme kvaliteta, koje su predviđene i propisane Pravilnikom o kvalitetu i drugim zahtevima za alkoholnih pića, Sl.list SCG br.4/2003. Najbolje ocenjeni vinski destilat dao je sejanac 1466 (17,85), najbolju lozovaču sorte Muskat hamburg i Godominka (18,25), a najbolju komovicu sorta Godominka (18,40). Senzorne karakteristike ocenjenih rakija i vinskog destilata ukazuju na pojavu intenziviranja i oplemenjivanja mirisa i kvaliteta u smeru od vinskog destilata ka komovicama, kao i pojavu prisustva jednog intenzivnog voćno-cvetnog karaktera mirisa, koji je dosta podsećao na miris đurđevka i irisa.

El pisco es un aguardiente de uva, elaborado en las regiones de Atacama y Coquimbo, en Chile. Fue delimitado como Denominación de Origen en 1931 y representa la más exitosa DO del Cono Sur de América, con positivos efectos sociales y territoriales. Este artículo examina algunos aspectos sobre el surgimiento de este producto, sus problemas locales y externos. Pisco is a grape brandy, elaborated in Atacama and Coquimbo regions, in Chile. Delimited as Appellation of Origin in 1931, it represents the most successful AO of the South Cone of America, with positive social and territorial effects. This paper examines some aspects about the sprouting of this product, its local and external problems.

This paper analyzes the historical antecedents of pisco (grape brandy) in Chile from unpublished original documents of the Archivo Nacional (National Archives) from the end of the 17th century to the beginning of the 18th century. This work also shows that during Spanish domination in the 17th century, the tradition of making brandy from grape wine using stills was consolidated in the northern Kingdom of Chile. In addition, a flow of brandy exports from the very early 18th century is demonstrated. Este articulo examina los antecedentes historicos del pisco (aguardiente de uva), en Chile, a partir de documentos originales ineditos del Archivo Nacional, entre fines del siglo XVII y comienzos del XVIII. Se demuestra que, durante la dominacion espanola, se consolido la tradicion de elaborar aguardiente a partir de vino de uva en el norte del Reino de Chile con el uso de alambiques en el siglo XVII. Ademas, se demuestra un flujo exportador de aguardiente desde comienzos del siglo XVIII.

This paper analyzes the historical antecedents of pisco (grape brandy) in Chile from unpublished original documents of the Archivo Nacional (National Archives) from the end of the 17th century to the beginning of the 18th century. This work also shows that during Spanish domination in the 17th century, the tradition of making brandy from grape wine using stills was consolidated in the northern Kingdom of Chile. In addition, a flow of brandy exports from the very early 18th century is demonstrated. Este artículo examina los antecedentes históricos del pisco (aguardiente de uva), en Chile, a partir de documentos originales inéditos del Archivo Nacional, entre fines del siglo XVII y comienzos del XVIII. Se demuestra que, durante la dominación española, se consolidó la tradición de elaborar aguardiente a partir de vino de uva en el norte del Reino de Chile con el uso de alambiques en el siglo XVII. Además, se demuestra un flujo exportador de aguardiente desde comienzos del siglo XVIII.

Ganoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.