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

• Main Authors: Todor Vulić, Ninoslav Nikićević, Ljubiša Stanković, Milovan Veličković, Marina Todosijević, Branko Popović, Ivan Urošević, Miroslava Stanković, Isidora Beraha, Vele V Tešević
• Format: Article
• Language: English
• Published: Society of Chemists and Technologists of Macedonia 2012-12-01
• Series: Macedonian Journal of Chemistry and Chemical Engineering
• Subjects: black currant, red currant, cultivar, fruit spirit, gas chromatography
• Online Access: https://mjcce.org.mk/index.php/MJCCE/article/view/17

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.