Naslov
Production of Wine Distillates From Different Grapes Sortes

Autori
Ježek, Damir ; Tripalo, Branko ; Miličević, Borislav ; Brnčić, Mladen ; Boras, S.

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 7th World Congress of Chemical Engineering-Congress Manuscripts / - , 2005

ISBN
0-85295-494-8

Skup
7th World Congress of Chemical Engineering

Mjesto i datum
Glasgow, Ujedinjeno Kraljevstvo, 10.06.2005. - 14.06.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
aroma ; wine distillates ; distillation

Sažetak
Wine distillate is a product of wine distillation with or without its residue. Flavour is complete and unique experience erected incentive caused by interaction of few hundreds different substances of the flavor with human sense organ receptors. In forming wine distillate flavor profile, a number of elements is taking part, such as: grape varieties, climate characteristics, soil characteristics, technological characteristics, among which measurable differences in significances of each individual factor occurs. The main issue of this research was to create an objective different assessment of influence for different distillation procedures (rectification and double distillation in alambic) on aroma of wine distillates. Physical and chemical, sensorical and gas chromatography analysis methods were applied for changes in aroma profiles and quality of wine distillates monitoring. On the base of achieved results, a conclusion about influence of different distillation procedures on aroma quality of wine distillates is presented. It can be concluded that technological procedure of production of wine distillates in alambic, compared to rectification, significantly influences on aroma and quality on wine distillates. Due to large number of reactions and longer period of thermical treatment in double distillation in alambic compared to rectification, larger ammount of esters (reaction of present acids and alcohols was twice longer) and high molecular alcohols was found which results in enriched arome. Esters and high molecular alcohols are main and the most important substances responsible for formation of aroma profile. However, it needs to be stressed that esters are more important in aroma formation than high molecular alcohols. Results on sensoric analysis show that the best samples are gained by double distillation procedure, alambic method. The most significant sample has volume share of ethanol of 68, 34%, share of esters of 885 mg/L a.a., and share of aldehids of 460 mg/L a.a., and share of alcohol of 2869 mg/L a.a.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA