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Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of Saccharomyces bayanus (Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titratable and volatile acidity) of the analyzed wines were strongly affected by apple variety. Ash and sugar-free extracts in Cripps Pink wines were significantly higher than Idared wines. Polyphenols and main organic acids were determined in apple juice and wines. Chlorogenic acid was the most abundant polyphenolic compound with the significantly higher concentrations detected for Idared wines. Total phenolic acids, as well as total flavan-3-ols content, were also higher for wines made from Idared variety where fermentation was conducted with Fermol blanc yeast. Among organic acids significantly higher succinic acid content was determined in wines where Fermol Blanc yeast was used while Lalvine EC1118, irrespective of apple variety, significantly influenced the concentration of lactic acid. Sensory evaluation showed the pronounced influence of variety but also the yeast used, singling out Idared cultivar and Fermol Blanc yeast achieving the best overall quality results.

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Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using theconcentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spiritsand lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.

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