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Original scientific paper

The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy

B. Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
J. Babić orcid id orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
D. Šubarić orcid id orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Đurđica Ačkar orcid id orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
A. Jozinović orcid id orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
R. Miličević ; University of Tuzla, Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
I. Klarić ; Department of Public Health, R. Dz. Causevica 1, 76000 Brcko DC, Bosnia and Herzegovina


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Abstract

The aim of this research was to investigate influence of different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial characteristics of cherry brandies. Cherry brandies were analyzed to determine chemical composition, aroma profile and sensory properties. Cherry brandies produced by immobilized yeast cells had a higher content of aldehydes, but lower content of total acids, total extract, higher alcohols and esters compared to the samples produced by classical fermentation process. Furfural was not detected in cherry distillates produced by immobilized yeast cells, while distillates produced by classical fermentation process had very low content. Cherry brandies produced by classical fermentation process had significantly higher content of benzaldehyde which has great influence on aroma of cherry brandies. Ethyl octanoate which is considered one of the most important contributors to the aroma of alcoholic distillates was found in the highest concentrations in Maraska distillates. The best evaluated sample was brandy produced from Maraska cherry variety fermented by immobilized yeast cells followed by brandy produced also from Maraska cherry variety, but by classical fermentation process.

Keywords

cherry brandy; fermentation; quality

Hrčak ID:

131743

URI

https://hrcak.srce.hr/131743

Publication date:

29.12.2014.

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