Volatile Aroma Compounds of Brandy 'Lozovaca' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.).

ABSTRACT: Grape brandy, known as 'Lozovača', 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).

SUBMITTER: Matijasevic S 

PROVIDER: S-EPMC6650811 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature