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Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs
Author(s) -
Lukić Igor,
Tomas Srećko,
Miličević Borislav,
Radeka Sanja,
Peršurić Đordano
Publication year - 2011
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2011.tb00491.x
Subject(s) - chemistry , distillation , fraction (chemistry) , raw material , terpene , steam distillation , chromatography , food science , fermentation , aroma , organic chemistry
To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers of important volatile compounds were identified and quantified by GC/MS and GC/FID analysis in different fractions of grape marc distillates made from two Muscat varieties. Generally, concentrations of terpenes, C 13 ‐norisoprenoids, acids and particular waxy esters and aldehydes were found to increase, while concentrations of higher alcohols and the majority of fruity and flowery esters were found to decrease during distillation. Because of the abundance in odoriferous monoterpenes, utilization of the tail fraction as a raw material for re‐distillation was considered appropriate.