Pomace Brandy Quality of Cultivar Riesling White from Kutjevo Vinegrowing Region

1 Croatian Academy of Sciences and Arts, Institute for Scientific and Artistic Work, Pozega, 34000 Požega,Croatia
2 Polytechnic in Pozega, 34000 Pozega, Croatia


JAKOBOVIĆ, S. and M. JAKOBOVIĆ, 2015. Pomace brandy quality of cultivar Riesling White from Kutjevo vinegrowing region. Bulg. J. Agric. Sci., 21: 917–925

The research on pomace brandy from grape pomace cultivar Riesling White from Kutjevo vinegrowing region was conducted in the year 2004. The experiment with pomace obtained after pressing mash (pomace K) was set in five variants with three repetitions (pomace fermentation with epiphyt microflora, fermentation of pomace supplemented with yeast, treatment of pomace before boiling with commercial preparation of pectolitic enzymes – three different enzymes). Two series of experiments were carried out in the year 2005: pomace obtained after pressing mash (series K) and pomace remaining after separation of the free-run juice (series J). In that year with two main variants (pomace fermentation with epiphyt microflora and fermentation of pomace supplemented with yeast), the experiment of pomace treatment with one of the applied preparations of pectolitic enzymes was repeated. The analysis of the chemical composition of pomace brandy comprised the determination of the alcohol, the total titratable acidity, the share of ester and the share of total aldehydes, the concentration of methanol, n-propanol, isobutanol, 2-butanol, isoamyl alcohol, n-hexanol, ethyl acetate and ethyl lactate. Based on the average values of basic chemical compounds, pomace brandies of all experimental variants obtained from Riesling White pomace in the year 2004 and 2005 satisfied the criteria of quality according to the Pravilnik o jakim alkoholnim i alkoholnim pićima and regulatory rules, Definition, Description and Presentation of Spirit Drinks: Council Regulation No 1576/89, with the exception of pomace brandies produced in the year 2005 from pressed pomace fermented with epiphytic yeasts, as well as brandies of the same pomace treated with pectolitic enzyme before fermentation conducted with epiphyt yeasts. In these pomace brandies methanol concentration was above the allowed marginal values. The chemical composition of pomace brandies differed significantly in particular years as well as in relation to the experimental series.

Key words: pomace brandy, pomace, pectolitic enzymes, distillation, methanol

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