Influence of yeast and nutrients on quality of apricot brandy

Abstract

Five yeast strains Saccharomyces cerevisiae and Saccharomyces bayanus (SB, Top Floral, Top 15, Aroma White, Red Fruit) and two nutrients, diammonium phosphate and Nutrifermarom, examined for their influence on young apricot brandies, with a special emphasis on chemical, volatile and sensory characteristics. Analysis major and minor volatile and sensory analysis of the apricot brandy shows the important difference between samples. Total sensory scores of apricot brandies ranged between 16.88 for control sample to 18.35 for sample produced with SB yeast strain and diamonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and higher alcohols. [Projekat Ministarstva nauke Republike Srbije, br. 172053]

Keywords

• apricot brandy
• yeast strain
• nutrients
• volatile compounds