INFLUENCE OF CULTIVAR CHARACTERISTICS OF MUSCAT TABLE GRAPEVINE CULTIVARS (VITIS VINIFERA L.) ON GRAPE BRANDY COMPOSITION AND QUALITY

Authors

  • Sasa Matijasevic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun
  • Zoran Beslic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun
  • Zoran Przic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun
  • Dragoljub Zunic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun
  • Slavica Todic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun
  • Nebojsa Markovic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun
  • Zorica Rankovic Vasic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun
  • Bratislav Cirkovic Faculty of Agriculture, University of Pristina, Jelene Anzujske bb, 38228 Zubin potok
  • Vera Vukosavljevic Faculty of Agronomy, University of Kragujevac, Cara Dusana 34, 32000 CaCak
  • Dusica Circovic College of Agriculture and Food technology, Cirila i Metodija 1,18400 Prokuplje
  • Mersija Delic Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina

Abstract

The goal of this paper has been to examine influence of a cultivar on the quality of a grape brandy produced from the muscat table cultivars: Demir kapija, Early muscat, Radmilovacki muskat, Banatski muskat, Muscat Hamburg, Smederevski muskat, Italy and Afuz-ali. In terms of the content of methyl alcohol as well as of the total evaporable ingredients, grape brandies made of the fermented grape mash of investigated cultivars meet the prescribed standards stipulated by the Rulebook on the Quality of Alcoholic Beverages.

Published

2017-01-21

Issue

Vol. 46 No. 1 (2016): Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series - Vol. XLVI 2016

Section

Working Group 1: Plant Cultivation and Animal Growing Technologies