Components determining the quality of alcoholic drinks and the chemical, physical and microbiological process in their development. Part 2.
1989
Pandi, F. | Bikfalvi, I. (Szeszipari Kutato Intezet, Budapest (Hungary))
In fruit brandies the aroma and fragrance depends on the fruit they are made od and are formed of methylalcohol, alcohols of higher order, carbonyls, terpenes and esters. The terpence content of fruit brandies originates entirely from the fruit processed. The methyl alcohol depends also on the fruit and in the case of stone-fruits on the cyanhydrogen coming from amygdalyn. Taste and fragrance defects may originate from the pectin content of the fibres. The esters present are almost entirely the derivates of organic acids. The aroma of brandies is affected partly by alcohols of higher carbon number, and partly by ester and other carbon copounds. Good sensory value of brandies depends mainly on the optimum concentration of fusel-oil. Of the production technologies the development of the flavour, fragrance and colour substances are most affected by the chemical, physical and microbiological parameters of mashing, the boiling-refining process and mellowing /components of the oak barrel extracted.
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