The effects of the fermentation with immobilized yeast and
different cherry varieties on the quality of cherry brandy
B. Miličević1, J. Babić1*, D. Šubarić1, Đurđica Ačkar1, A. Jozinović1, R. Miličević2, I. Klarić3
1Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
2University of Tuzla, Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
3Department of Public Health, R. Dz. Causevica 1, 76000 Brcko DC, Bosnia and Herzegovina
The aim of this research was to investigate influenceof different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial characteristics of cherry brandies.Cherry brandieswere analyzed to determine chemical composition, aroma profile andsensory properties. Cherry brandies produced by immobilized yeast cells had a higher content of aldehydes, but lower content of total acids, total extract, higher alcohols and esters compared to the samples produced by classical fermentation process. Furfural was not detected in cherry distillates produced by immobilized yeast cells, while distillates produced by classical fermentation process had very low content. Cherry brandies produced by classical fermentation process had significantly higher content of benzaldehyde which has great influence on aroma of cherry brandies. Ethyl octanoate which is considered one of the most important contributors to the aroma of alcoholic distillates was found in the highest concentrations in Maraska distillates. The best evaluated sample was brandy produced from Maraska cherry varietyfermented by immobilized yeast cells followed by brandy produced also from Maraska cherry variety,but by classical fermentation process.
Keywords: cherry brandy, fermentation, quality