Naslov
The Effect of Barrique Oak Barrel on the Esters Concentration during Ageing of Cabernet Sauvignon Grape Brandy

Autori
Lončarić, Ante ; Jozinović, Antun ; Ačkar, Đurđica ; Flanjak, Ivana ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Borislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
11th Central European Congress on Food and Nutrition: Food, technology and nutrition for healthy people in a healthy environment: CEFood Congress Book / Raspor, Peter ; Vovk, Irena ; Ovca, Andrej ; Smole Možina, Sonja ; Butinar, Bojan ; Jevšnik, Mojca - Ljubljana, 2022, 204-204

ISBN
978-961-95942-0-9

Skup
11th Central European Congress on Food and Nutrition (CEFood)

Mjesto i datum
Čatež ob Savi, Slovenija, 27.09.2022. - 30.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
grape brandy ; oak barrel ; Cabernet Sauvignon ; esters ; GC/MS

Sažetak
Grape brandies are one of the most popular alcoholic beverages in the world, and the most popular are Cognac and Armagnac. Besides these two brandies, which are subject to stricter regulations, grape brandy is produced all over the world, Spanish brandy from the Jeres region, South American brandy Pisco from Peru and Chile, German brandy called Weinbrand and so on.. According to the European Union legislation, brandy is a spirit drink (alcoholic beverage) produced from wine spirit and aged for at least six months in oak casks smaller than 1000 litres in capacity or twelve months with oak receptacles. Esters represents one of the most important group of volatile compounds influencing brandy aroma. During ageing, the content of esters increases as a consequence of the slow esterification of different organic acids with ethanol. The predominant esters in Cognac and Armagnac are isoamyl acetate, hexyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate. Accordingly, the aim of this study was to investigate the effect of 3 L barrique oak barrel on the predominant esters during six months of ageing of Cabernet Sauvignon grape brandy. The esters were analysed by gas chromatography with a mass spectrometer (GC/MS). The highest concentration of investigated predominant esters during ageing is determined for ethyl octanoate (95.41 - 135.67 mg/L), followed by ethyl decanoate (51.61 - 106.86 mg/L) and ethyl hexanoate (38.99 - 104.39 mg/L). Together these three esters accounted for 78.36 - 82.55 % of investigated esters.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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