1. Influence of Oak Wood on the Quality of Apple Brandy
- Author
-
Širić, Franjo, Lončarić, Ante, and Miličević, Borislav
- Subjects
aroma substances ,odležavanje destilata ,rakija ,distillate aging ,fractional distillation ,tvari arome ,BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija ,BIOTECHNICAL SCIENCES. Food Technology ,fermentation ,brandy ,fermentacija ,frakcijska destilacija - Abstract
Rakija od voća je jako alkoholno piće proizvedeno isključivo alkoholnom fermentacijom i destilacijom mesnatih plodova voća ili mošta od voća, bobica ili zelenih dijelova, destilirano na manje od 86 % vol. alkohola tako da ima miris i okus destilirane sirovine. Rakija od voća mora sadržavati količinu hlapivih tvari od najmanje 200 grama po hektolitru preračunato na 100 % vol. alkohola. Na temelju dobivenih fizikalnih i kemijskih parametara, koji u potpunosti zadovoljavju kriterije Pravilnika o jakim alkoholnim pićima, zaključuje se da je za proizvodnju destilata korištena kvalitetna sirovina u odgovarajućem stadiju zrelosti, te da je proces ukomljavanja, fermentacije i destilacije pravilno vođen. Odležavanjem rakije od jabuka kroz šest mjeseci došlo je do smanjenja udjela metanola i etil-acetata, dok je udio ostalih hlapive komponenata rastao, što je u konačnici utjecalo i na veći udio ukupnih hlapivih komponenti u finalnom proizvodu. Nadalje, praćenjem utjecaja šestomjesečnog dozrijevanja rakije u hrastovoj bačvi te na temelju analiza, zaključujemo da se odležavanjem dobiva kvalitetan finalni proizvod. Fruit brandy is a strong alcoholic drink produced exclusively by alcoholic fermentation and distillation of fleshy fruits or most of fruit, berry or green parts, distillled to less than 86 % alcohol by volume so that it has the smell and taste of the distilled raw material. Fruit brandy must contain a quantity of volatile substances of at least 200 grams per hectoliter converted to 100 % alcohol by volume.Based on the obtained physical and chemical parameters, wich fully meet the criteria of the Ordinance on strong alcoholic beverages, it is concluded that high-quality raw material at the appropriate stage of maturity were used for the production of distillate, and that the process of chopping and storing fruit, fermentation and distillation was properly managed. Ageing the apple brandy for six months resulted in a decrease in the proportion of methanol and ethyl acetate, while the proportion of other volatile components increased, which ultimately had an effect on the higher proportion of total volatile components in the final product. Furthermore, by monitoring the influence of the six-month maturation of brandy in an oak barrel and based on analyses, we conclude that ageing results in a high-quality final product.
- Published
- 2022