Influence of quince variety on alcohol content and quality of spirit

Abstract

Some of the specific characteristics of quince fruits, such as the high content of pectin substances and relatively low content of fermentable sugars, lead to certain challenges during alcoholic fermentation. The aim of this research was to evaluate the effect of quince variety on fermentation dynamics, alcohol yield and chemical composition of produced spirits. Nine quince varieties grown at the experimental field "Radmilovac" (University of Belgrade - Faculty of Agriculture), were used in this study: Vranjska (SRB), Leskovačka (SRB), Morava (SRB), Pazardžijska (BLG), Hemus (BLG), Asenica (BLG), Portugal (POR), Triumph (BLG) and Rea's Mammoth (USA). The investigation was carried out in 2018. Soluble solids content in quince fruits was in the range from 12.90% (Pazardžijska) to 16.80% (Morava). Total sugars and total acids expressed as malic acid were in the range from 6.74 % and 0.53% w/w (Pazardžijska) to 9.76 % and 1.27% w/w (Morava), respectively. The highest alcohol content had spirits made from quince varieties Leskovačka and Asenica (9.88 litres of 40% vol. alcohol from 100kg of fruit), while the lowest alcohol content had spirit made from variety Rea's Mammoth (7.20 litres of 40% vol. alcohol from 100 kg of fruit). All spirit samples had methanol content (up to 1350 g/hl, calculated at 100% of alcohol) and other quality parameters in accordance with the legal regulations.