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Article

Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties

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Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, HR 31000 Osijek, Croatia
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Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, HR 31000 Osijek, Croatia
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Author to whom correspondence should be addressed.
Academic Editor: Jasna Čanadanović-Brunet
Processes 2022, 10(5), 988; https://doi.org/10.3390/pr10050988
Received: 28 April 2022 / Revised: 11 May 2022 / Accepted: 13 May 2022 / Published: 16 May 2022
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. View Full-Text
Keywords: grape brandy; ‘Cabernet Sauvignon’; ‘Syrah’; volatile profile; GC-MS grape brandy; Cabernet Sauvignon; Syrah; volatile profile; GC-MS
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MDPI and ACS Style

Lončarić, A.; Patljak, M.; Blažević, A.; Jozinović, A.; Babić, J.; Šubarić, D.; Pichler, A.; Flanjak, I.; Kujundžić, T.; Miličević, B. Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties. Processes 2022, 10, 988. https://doi.org/10.3390/pr10050988

AMA Style

Lončarić A, Patljak M, Blažević A, Jozinović A, Babić J, Šubarić D, Pichler A, Flanjak I, Kujundžić T, Miličević B. Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties. Processes. 2022; 10(5):988. https://doi.org/10.3390/pr10050988

Chicago/Turabian Style

Lončarić, Ante, Mićo Patljak, Ante Blažević, Antun Jozinović, Jurislav Babić, Drago Šubarić, Anita Pichler, Ivana Flanjak, Toni Kujundžić, and Borislav Miličević. 2022. "Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties" Processes 10, no. 5: 988. https://doi.org/10.3390/pr10050988

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