Effect of alcoholic fermentation on the quality of grape brandies
Vukosavljević, Vera (Faculty of Agronomy, Čačak (Serbia)) | Ranković, Vesna (Centre of Viticulture and Viniculture, Niš (Serbia)) | Žunić, Dragoljub (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Matijašević, Saša (Faculty of Agriculture, Belgrade-Zemun (Serbia))
Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time and method of distillation, storage methods and other distillates. The grapevine variety 'Neoplanta' grown in the experimental field of the PD "Center for Viticulture and Enology" in Niš was used in the experiment. Tests were performed in the laboratory of the Centre. Healthy grapes of harvest maturity were squashed by a stalk-removing electric crusher. Fermentation was performed in plastic containers in the presence of the indigenous microflora of wine yeasts. This paper presents the influence of pH and inorganic nitrogen added to the fermentation medium on the content of volatile components and concentrations of higher alcohols.
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