The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2014-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/194588 |
| _version_ | 1819262045044867072 |
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| author | R. Miličević I. Klarić J. Babić A. Jozinović B. Miličević Đurđica Ačkar D. Šubarić |
| author_facet | R. Miličević I. Klarić J. Babić A. Jozinović B. Miličević Đurđica Ačkar D. Šubarić |
| author_sort | R. Miličević |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T19:51:27Z |
| format | Article |
| id | doaj.art-8f7f1c0ef975432494282a335be1897b |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-12-23T19:51:27Z |
| publishDate | 2014-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-8f7f1c0ef975432494282a335be1897b2022-12-21T17:33:22ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232014-01-0162104109131743The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandyR. Miličević0I. Klarić1J. Babić2A. Jozinović3B. Miličević4Đurđica Ačkar5D. Šubarić6University of Tuzla, Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and HerzegovinaDepartment of Public Health, R. Dz. Causevica 1, 76000 Brcko DC, Bosnia and HerzegovinaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, CroatiaThe 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.http://hrcak.srce.hr/file/194588 |
| spellingShingle | R. Miličević I. Klarić J. Babić A. Jozinović B. Miličević Đurđica Ačkar D. Šubarić The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy Croatian Journal of Food Science and Technology |
| title | The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy |
| title_full | The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy |
| title_fullStr | The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy |
| title_full_unstemmed | The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy |
| title_short | The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy |
| title_sort | effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy |
| url | http://hrcak.srce.hr/file/194588 |
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