BACKGROUND:Śliwowica Ł acka is a strong, distilled, home-made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001-2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components.
The aim of this study was to determine the influence of different factors such as fruit processing, pectinolytic enzyme application, strain of yeast (Johannisberg-Riesling, Steinberg), cell immobilization on the alginate, and type of fermentation on the antioxidant profile and volatile composition of apple wines. Champion and Idared apples were used during experiments. The factors used influenced significantly (p < 0.05) antioxidant capacity, polyphenol profile, and volatile composition of apple wines. Pulp fermentation caused formation of higher amounts of ethanol and favorably influenced the antioxidant activity of wines. Procyanidins B2 and C1 as well as epicatechin and catechin prevailed among polyphenols in these samples. Cell immobilization positively affected the ethanol content, but decreased the antioxidant activity, of wines. Volatile composition of wines was mainly influenced by strain of yeast and type of fermentation. Apple wines fermented spontaneously were characterized by more esters and methanol and fewer higher alcohols compared to inoculated samples.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.