Volatile components of grape brandies produced from Muscat table grapevine (Vitis vinifera L.) cultivars

V. Vukosavljevic, D. Zunic, Z. Beslic, S. Matijasevic, B. Cirkovic, Z. Atanackovic, Z. Rankovic Vasic, S. Todic

Abstract: A combined gas chromatographic-mass spectrometric (GC/MS) method was used in this study to detect volatile components of eight samples of grape brandy produced from Muscat table grapevine (Vitis vinifera L.) cultivars. The gas chromatographic-mass spectrometric analysis of the extracts resulted in the identification of 155 components including 64 esters, 35 terpenes, 17 acids, 8 alcohols, 3 aldehydes, 8 ketones, 14 hydrocarbons (alkanes, alkenes and alkenols), 5 acetals and 1 heptanoic acid anhydride. Ethyl esters of C8 - C18 fatty acids and terpenic compounds were considerably more abundant in all grape brandy samples as compared to the other volatile compounds identified.

Keywords: aroma; ethyl esters; GC/MS; grape brandy; higher alcohols; terpenes

Date published: 2019-02-20