Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars

Authors

  • Todor Vulić Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun
  • Ninoslav Nikićević Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun
  • Ljubiša Stanković Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun
  • Milovan Veličković Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun
  • Marina Todosijević Faculty of Chemistry, University of Belgrade, Studentski trg 16, Belgrade
  • Branko Popović Fruit Research Institute, Kralja Petra I br.9, Čačak
  • Ivan Urošević Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun
  • Miroslava Stanković Institute for Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, Belgrade, Serbia
  • Isidora Beraha Institute of Economic Sciences, Zmaj Jovina 12, Belgrade, Serbia
  • Vele V Tešević Faculty of Chemistry, University of Belgrade, Studentski trg 16, Belgrade

DOI:

https://doi.org/10.20450/mjcce.2012.17

Keywords:

black currant, red currant, cultivar, fruit spirit, gas chromatography

Abstract

Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, 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 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.

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Published

2012-12-20

How to Cite

Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I., & Tešević, V. V. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars. Macedonian Journal of Chemistry and Chemical Engineering, 31(2), 217–227. https://doi.org/10.20450/mjcce.2012.17

Issue

Vol. 31 No. 2 (2012)

Section

Analytical Chemistry

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