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Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)

1
Department of Horticulture, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
2
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
3
ARC Training Centre for Innovative Wine Production, School of Agriculture, Food and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
4
College of Agriculture and Food Technology, Ćirila i Metodija 1, 18400 Prokuplje, Serbia
5
Faculty of Agriculture, University of Priština, Kopaonička bb, 38219 Lešak, Serbia
6
Faculty of Biotechnology, University of Montenegro, Mihaila Lalića 1, 81000 Podgorica, Montenegro
*
Authors to whom correspondence should be addressed.
Molecules 2019, 24(13), 2485; https://doi.org/10.3390/molecules24132485
Received: 7 June 2019 / Revised: 27 June 2019 / Accepted: 2 July 2019 / Published: 6 July 2019
(This article belongs to the Special Issue Bioactives and Functional Ingredients in Foods and Beverages)
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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). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 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. View Full-Text
Keywords: grape brandy ‘Lozovača′; Radmilovac Muscat; Banat Muscat; pectolytic enzymes; terpenes; esters; PCA; AHC; GC/MS. grape brandy ‘Lozovača′; Radmilovac Muscat; Banat Muscat; pectolytic enzymes; terpenes; esters; PCA; AHC; GC/MS.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Matijašević, S.; Popović-Djordjević, J.; Ristić, R.; Ćirković, D.; Ćirković, B.; Popović, T. Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). Molecules 2019, 24, 2485.

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