Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties | Zendy

Ninoslav Nikićević | Zendy; Slobodan Jović | Zendy; Aleksandar Petrović | Zendy

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Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties

Author(s) -

Ninoslav Nikićević,

Slobodan Jović,

Aleksandar Petrović

Publication year - 2005

Publication title -

journal of agricultural sciences belgrade

Language(s) - English

Resource type - Journals

eISSN - 2406-0968

pISSN - 1450-8109

DOI - 10.2298/jas0502183n

Subject(s) - aroma , wine , organoleptic , food science , aroma of wine , distillation , aging of wine , horticulture , wine tasting , grape wine , vitis vinifera , mathematics , chemistry , biology , chromatography

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

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