Chemical characteristics of wine distillates from grapevine varieties ‘Kraljevina’ and ‘Ranfol’
2019
Mihaljević Žulj, Marin | Maslov Bandić, Luna | Perić, Filip
The grapevine varieties used in the production of high quality brandy, are determined by specific characteristics such as high total acidity, low sugar content and low pH. Several Croatian autochthonous varieties, like 'Kraljevina' and 'Ranfol', can be classified in the mentioned category. These varieties can be called potentially suitable for the production of wine brandies. The main aim of this research is to evaluate the characteristics of wine distillates obtained by ‘Kraljevina’ and ‘Ranfol’ varieties and to estimate their suitability for the production of wine brandies in Republic of Croatia. Grape harvest and alcoholic fermentation were carried out on the experimental vineyard "Jazbina", and distillation in the laboratory at Faculty of Agriculture, Department for Viticulture and Enology in 2017. The chemical analysis of the wine, and analysis of the chemical composition of ‘the heart’ of distillates were performed according to O.I.V. methods. Determination of the volatile compounds of distillates like higher alcohols, esters, methanol and acetaldehyde were performed by gas chromatographic method with flame ionization detector. Conclusion is that the grapevine varieties 'Kraljevina' and 'Ranfol' contain the necessary characteristics that make them suitable for the production of wine brandies, according to the chemical parameters determined in ‘the heart’ of the distillates. The given goal and obtained results have great importance to encourage the widespread use of these varieties for this purpose.
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