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Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars
The chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
Keywords:
Black currant / Cultivar / Fruit spirit / Gas chromatography / Red currant
Source:
Macedonian Journal of Chemistry and Chemical Engineering, 2012, 31, 2, 217-227
TY - JOUR
AU - Vulić, T.
AU - Nikićević, Ninoslav
AU - Stanković, L.
AU - Veličković, M.
AU - Todosijević, M.
AU - Popović, Branko
AU - Urošević, I.
AU - Stanković, Miroslav
AU - Beraha, I.
AU - Tešević, Vele
PY - 2012
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1147
AB - The chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
PB - Soc Chemists Technologists Madeconia, Skopje
T2 - Macedonian Journal of Chemistry and Chemical Engineering
T1 - Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars
VL - 31
IS - 2
SP - 217
EP - 227
UR - https://hdl.handle.net/21.15107/rcub_cherry_1580
ER -
@article{
author = "Vulić, T. and Nikićević, Ninoslav and Stanković, L. and Veličković, M. and Todosijević, M. and Popović, Branko and Urošević, I. and Stanković, Miroslav and Beraha, I. and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
publisher = "Soc Chemists Technologists Madeconia, Skopje",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars",
volume = "31",
number = "2",
pages = "217-227",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1580"
}
Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars. in Macedonian Journal of Chemistry and Chemical Engineering
Soc Chemists Technologists Madeconia, Skopje., 31(2), 217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580
Vulić T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580 .
Vulić, T., Nikićević, Ninoslav, Stanković, L., Veličković, M., Todosijević, M., Popović, Branko, Urošević, I., Stanković, Miroslav, Beraha, I., Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://hdl.handle.net/21.15107/rcub_cherry_1580 .
