Series: Physics, Chemistry and Technology Vol. 3, No 1, 2004, pp. 61 - 66
INVESTIGATION OF THE IMPACT OF GRAPE CULTIVARS
ON THE GRAPE BRANDIES QUALITY
UDC 547:663.241, 663.241:634.8.09
V. Ranković1, R. Palić2, J. Živković1,
I. Mošić1, S. Stanković3, G. Stojanović2
Institute "Srbija", Center for viticulture and Winemaking, Kolonija EI 6, 18 000 Niš, SCG
Department of Chemistry, Faculty of Natural Sciences and Mathematics, Višegradska 33,
18 000 Niš, SCG
Advanced Agricultural and Food School, Prokuplje, SCG
Abstract. The results of the four-year investigation of the grape cultivars impact of the first
Yugoslav interspecies hybrids Lucija and Mediana on the grape brandies quality are
presented. The experiment was carried out with reference to the standard grape cultivar
Smederevka intended for production of grape brandies. Investigation covered a procedure
for establishing parameters, which determine the quality of strong alcoholic beverages and
organoleptic rating. Higher presence of methanol with reference to standard cultivar was
not established in the investigated hybrids brandies, which demonstrates properties similar
to that of precious cultivars. The highest average content of higher alcohols was found out
with the Mediana grape brandy, which amounts to 3295.3 mg/Laa, followed by the
Smedervaka grape brandy with 3261.8 mg/Laa, the Mediana/Lucija grape brandy with
3130.0 mg/Laa and the Lucija grape brandy with 2940.0 mglLaa of higher alcohols. The
concentration of higher alcohols positively affects aroma of the beverage. The Mediana
grape brandy and the variant where fermentation of the Mediana and Lucija grapes in the
50:50 ratio was carried out possess better organoleptic characteristics than those of
Smederevka, while the Lucija grape brandy shows worse organoleptic characteristics.
Key words: interspecies hybrid, grape brandy, quality parameters
Grape brandy is a product obtained by means of fermentation and distillation of the com-
plete squashed grapes of the precious grapevine Vittis vinifera [1-2]. The grape brandy quality
depends upon a great number of factors such as: grapevine cultivars, climate, soil, applied ag-
ricultural measures, grape yield and its health condition, technological procedure of grape
processing, fermentation characteristics, time and method of distillation, method of storing
etc. Considering that the technological procedure has been properly carried out, the grapevine
Received June 10, 2004
62 V. RANKOVIĆ, R. PALIĆ, J. ŽIVKOVIĆ, I. MOŠIĆ, S. STANKOVIĆ, G. STOJANOVIĆ
cultivar considerably impacts the grape brandy properties, particularly its organoleptic char-
acteristics - odour and aroma [3-5].
Grape brandy is produced only in several countries (Serbia, Montenegro, Italy, Austria
and Chile) so that suitability of grape cultivars, both authochtonous and those newly devel-
oped, for its production has not been extensively investigated [6-8].
The quality of grape brandies made from the Lucija and Mediana interspecies hybrids of the
fourth generation with reference to the Smederevka standard cultivar was investigated. Former
investigations have shown that these cultivars feature good fertility  and good resistance to
diseases so that the quality of wines  and wine distillates is of high standards .
2. MATERIALS AND METHODS
Healthy and technically mature grape of the following cultivars was used in the experi-
ment: Smederevka – autochtonous cultivar of the Balkans as a standard cultivar, Lucija and
Mediana interspecies hybrids of the fourth generation The aforementioned grapevine cultivars
are grown at the experimental station of the Agriculture Research Institute "Srbija", Centre
for Viticulture and Winemaking in Niš. The investigations were carried out under the labora-
tory conditions of the Centre over the 1996-1999 period. The experiment was carried out in
three variants (Variant I – Mediana 100%, Variant II - Lucija 100% and Variant III – Medi-
ana 50% and Lucija 50%) and the control - Smederevka 100%. The grapes were squashed by
an electric squasher, which separates pedicles. Fermentation was carried out with the autoch-
thonous microflora over the period of 10 to 15 days. Distillation of the fermented squashed
grapes was done in the 100-litre discontinuous type copper apparatus and the brandy pro-
duced was weak. Redistillation of weak brandies was also done in the 10-litre discontinuous
type copper apparatus. The first distillation was carried out with the maximum alcohol ob-
tained. When redistilling, separation of the following fractions was obtained: first-made brand
– 1% of the still, heart of the strong brandy – medium course of the distillate which is 55% on
the average, and the weak brandy – the last fraction of the distillate to the maximum alcohol
Such obtained distillates were kept in flasks and after six months physically and techni-
cally stabilised brandies were analysed.
To establish chemical composition of the brandies produced, standard methods were used
prescribed according to the Rules on the Methods of Sampling and Performance of Physical
Analyses of Alcoholic Beverages, Official Register of LSFRY . Organoleptic rating was
done by the 1 to 20 positive numbers method.
3. RESULTS AND DISCUSSIONS
Based upon the results obtained a conclusion can be made that the grape brandies pro-
duced fulfil quality standards prescribed by the Rules on the Methods of Sampling and Per-
formance of Physical Analyses of Alcoholic Beverages, Official Register  Chemical
composition of the brandies produced is shown in Table 1.
Alcohol content in the brandies produced shows that the distillation technological opera-
tion was correctly done and that the distillates were maximally, as far as it was possible, freed
from the undesirable evaporable compounds.
Investigation of the Impact of Grape Cultivars on the Grape Brandies Quality 63
Table 1. Chemical Composition of Grape Brandies and Values Prescribed by the Rules
Investigating Alcohol Total acids Esters Methyl Higher Furfurol Total Total
Parameter vol% g/L mg/Laa alcohol g/Laa alcohols mg/Laa aldehydes SO2
mg/Laa mg/Laa mg/L
Smederevka 96 54.69 199.6 1614 1.67 2268.0 3.66 177.0 6.9
Smederevka 97 55.59 101.2 1076 1.27 3159.0 in traces 191.7 6.9
Smederevka 98 50.20 106.9 1192 1.43 3900.0 4.6 53.1 3.9
Smederevka 99 56.67 166.3 1034 1.67 4125.0 9.1 51.8 2.6
Smederevka – 54.29 143.5 1229 1.51 3261.8 4.34 118.4 5.0
Mediana 96 56.77 124.7 1278 1.35 1822.0 6.14 170.8 6.9
Mediana 97 50.66 107.5 1122 1.19 2754.0 in traces 173.7 6.9
Mediana 98 53.73 106.9 1140 1.35 4750.0 2.6 50.8 3.9
Mediana 99 57.68 166.3 1044 1.82 3450.0 4.5 58.6 3.9
Mediana – 54.71 126.4 1140 1.43 3295.3 3.31 113.5 5.4
Lucija 96 51.41 149.7 1995 1.35 2349.0 in traces 143.3 8.3
Lucija 97 52.07 156.2 1429 1.19 2835.0 in traces 146.0 6.9
Lucija 98 55.45 166.3 832 1.59 3350.0 0.9 78.2 3.9
Lucija 99 57.97 102.2 789 2.3 3225.0 9.5 76.6 3.9
Lucija – 54.22 143.6 1261 1.61 2940.0 2.6 111.0 5.75
Mediana/Lucija 96 52.15 149.9 1406 1.43 2106.0 in traces 155.7 9.7
Mediana/Lucija 97 54.07 135.6 1377 1.03 2713.0 in traces 228.5 6.9
Mediana/Lucija 98 56.52 101.0 1135 1.43 4500.0 1.5 57.3 206
Mediana/Lucija 99 57.46 102.2 766 2.14 3200.0 10.2 54.1 2.6
Mediana/Lucija – 55.05 122.2 1171 1.51 3130.0 2.92 123.9 5.45
Values prescribed min. 37.5 max.1000 400 -4000 1-4 1000 -6000 max.30 40 - 400 max.40
by the Rules 
Total acids in the brandies can be found in relatively small concentrations, the lowest es-
tablished concentration amounts to 74.1 mg/L (Mediana – 1997) and the highest to 199.6 mg/L
(Smederevka - 1996).
Concentration of esters is also relatively low from 766.0 mg/Laa, as found in the Medi-
ana/Lucija grape brandy of 1999, to 1614 mg/Laa as established in the Smederevka grape
brandy of 1966. The average content ranges from 1171.0 to 1261.3 mg/Laa.
Content of methyl alcohol in the subject grape brandies ranges within the boundaries from
1.03 g/Laa (Mediana-Lucija – 1997) to 2.30 g/Laa (Lucija – 1997). Higher presence of
methyl alcohol was not established with the Mediana and Lucija brandy  with reference to
the Smederevka standard cultivar, which proves that the interspecies hybrids feature charac-
teristics very close to those of the precious grape cultivars.
Higher alcohols are within the boundaries from 1822 mg/Laa (Mediana – 1996) to
4125 mg/Laa (Smederevka – 1999). Higer alcohols favourably contribute to the sensory char-
acteristics of beverages in concentrations of 400 mg/L when wine is considered, and 4000
mg/Laa in strong brandies where concentration of higher alcohols considerably affects sensory
characteristics of strong beverages . In higher concentrations they are recognized for heavy
and strong odour and they can completely diminish the primary aroma of the beverage.
64 V. RANKOVIĆ, R. PALIĆ, J. ŽIVKOVIĆ, I. MOŠIĆ, S. STANKOVIĆ, G. STOJANOVIĆ
Concentration of furfurol in certain variants almost equals zero, while the maximum found
was 10.2 mg/Laa in the Mediana-Lucija grape brandy of 1999. The concentration of furfurol
is related to the concentration of pentose in the grapes. We presume that agrobiological con-
ditions during the 1999 vegetation season were favourable for its creation in greater quanti-
Concentration of aldehydes was within the boundaries from 50.8 mg//Laa (Mediana –
1998) to 228.5 mg/Laa (Mediana-Lucija – 1997). Higher concentration of aldehydes was in
the years when higher concentration of total SO2 was also established, because these com-
pounds link together and make aldehyde sulphuric acid. Addition of sulphur dioxide was not
done during the technological procedure of production. It comes from the sulphur of sulphuric
preparations used for protection of grapevines. 1996 and 1997 were the years favourable for
development of fungi diseases of grapevines, so that application of protective agents over the
late stage of the devlopment of the fruit was indispensable, resulting in sulphur deposition on
the berries and then transferred to fermenting vessels.
The aforementioned facts demonstrate that distillation of the fermented squashed grapes
was timely done with the controlled separation of evaporable constitunets.
Article 15. of the aforementioned Rules stipulates sensory properties that alcoholic bever-
ages must satisfy. The brandies produced are colourless and clear featured by the odour and
taste characteristic of grape brandies. Sensory rating of grape brandies was performed by a 5-
membered panel of judges using the positive points method. Average ratings are given in Ta-
The best organoleptic rating was that of the Mediana grape brandy produced in 1996 year,
while the poorest was that of Lucija of the same year. Organoleptic ratings of the subject
grape brandies do not differ considerably, although a trend of Mediana as organoleptically
more acceptable was observed. The Mediana grape brandy and the variant where fermenta-
tion of the Mediana and Lucija grapes mixture in the 50/50 ratio was done, generally showed
better organoleptic characteristics than those of the Smederevka standards, while the Lucija
grape brandy had slightly lower ratings. The 1999 Mediana grape brandy featured clear,
pleasant and mild fruit odour and taste.
Table 2. Organoleptic Ratings of Experimental Grape Brandies
Grape Organo- Grape Organo- Grape Organo- Grape Organo-
brandy leptic brandy leptic brandy leptic brandy leptic
Smederevka Rating Mediana Rating Lucija Rating Mediana Rating
Year 1996 17.5 Year 17.08 Year 16.80 Year 17.40
1996 1996 1996
Year 1997 17.28 Year 17.20 Year 17.56 Year 17.71
1997 1997 1997
Year 1998 17.05 Year 17.75 Year 17.28 Year 17.38
1998 1998 1998
Year 1999 17.85 Year 17.90 Year 16.78 Year 17.20
1999 1999 1999
X 17.33 X 17.48 X 17.11 X 17.42
Investigation of the Impact of Grape Cultivars on the Grape Brandies Quality 65
Based upon the Mediana and Lucija interspecies hybrid grape brandies quality investiga-
tion with reference to the Smederevka standard cultivar, the following conclusions can be
The cultivars investigated produce such quality of grape brandies that the analytical pa-
rameters obtained satisfy standards prescribed by the law.
The values obtained of the total acids, esters, methanol, furfurol, aldehydes and SO2
content of the investigated brandies are close to the lower values prescribed by the law, while
higher alcohols have mean values prescribed by the law.
Higher presence of methanol with reference to the Smederevka standard cultivar was not
established which proved that the interspecies hybrids characteristics were very close to those
of the precious clutivars.
The highest average content of higher alcohols was found out in the Mediana cultivar
grape brandy which amounted to 3295.3 mg/Laa followed by the Smederevka grape brandy
with 3261.8 mg/Laa, the Mediana/Lucija grape brandy with 3130.0 mg/Laa and the Lucija
grape brandy with 2940.0 mg/Laa higher alcohols. The concentration found is a mean value
presribed by the law and represents a concentration that shows a positive impact on the bev-
The grape brandies produced can be described as colourless and clear, having odour and
taste characteristic of grape brandies. The Mediana grape brandy and the variant where fer-
mentation of the Mediana and Lucija grapes mixture in the 50:50 ratio was done show better
organoleptic characteristics than the Smederevka standards, while the Lucija grape brandy
shows worse organoleptic characterisics.
1. R. Paunović, B. Đurišić, Prilog izučavanja načina proizvodnje i svojstva rakije lozovače, Vinogradarstvo i
vinarstvo, 35-36, 89-99 (1981).
2. R. Lučić, Proizvodnja jakih alkoholnih pića, Nolit, Beograd, 1986.
3. R. Paunović, N. Nikičević, Izbor sorte vinove loze za proizvodnju vinjaka, Jugoslovensko vinogradarstvo i
vinarstvo, 2-3, 77-80 (1986).
4. С. Станковик, Ј. Живковик, В. Ранковик, Ефектот од таложењето на ширата врз составот и квалитетот
на винскиот дестилат, Зборник на научни трудови, I Македонски симпозиум по лозарство и винарство
со мегунардно учешће, Скопје,167-171 (1998).
5. N. Nikićević, S. Jović, B. Sivčev, Ispitivanja pogodnosti nekih novostvorenih sorti vinove loze za proizvodnju
alkoholnih pića od grožđa, V Savetovanje industrije alkoholnih i bezalkoholnih pića i sirćeta, Zbornik radova,
Vranjačka Banja, 123-131 (2000)
6. N. Nikičević, V. Tešević, M., Cilić, Lj. Stanković, Sorta vinove loze i način izvođenja alkoholne fermentacije
kao faktor kvaliteta lozovače. Monografija Savremeni trendovi u proizvodnji alkoholnih i bezalkoholnih pića,
7. Петков M., Божиновик З., Миланов Г., Војноски B., Влијание на технолошките постапки врз
квалитетните особини на лозовите ракии. Зборник на научни трудови, I Македонски симпозиум по
лозарство и винарство со мегунардно учешће, Скопје, 223-227 (1998).
8. Никичевик Н., Тешевик Б., Вилијание на сортата винова лоза и начин на ферментација врз хемискиот
состав и сензорските карактеристики на лозовите ракии. Зборник на научни трудови Балкански и
Македонски симпозиум по лазарство и винарство, Скопје, 219-223 (2003)
9. Tarailo R., Milošević G., Živković Jelena, Kokot Gabrijela, Ranković Vesna, Mediana i Lucija novi kultivari
vinove loze za bela vina i destilat. Zbornik naučnih radova sa IX savetovanja agronoma i tehnologa, Vo
l3.br.1, Aranđelovac, 281-284 (1997).
10. S. Stanković, J. Živković, V. Ranković, I. Benić, R. Tarailo, Kvalitet grožđa i vina interspecijes kultivara
Mediane i Lucije u kutinskom vinogorju. EKO konferencija, Novi Sad, 99-102 (2002).
66 V. RANKOVIĆ, R. PALIĆ, J. ŽIVKOVIĆ, I. MOŠIĆ, S. STANKOVIĆ, G. STOJANOVIĆ
11. Stanković S., Živković J., Ranković V., The effects of the vine cultivar on the wine distillate quality. XXV
International Horticultural Congress, Brussel, Abstracts, P 384 (1998).
12. Pravilnik o metodama uzimanja uzoraka i vršenja hemijskih i fizičkih analiza alkoholnih pića, "Sl.list SFRJ"
13. Pravilnik o kvalitetu i drugim zahtevima za jaka alkoholna pića i ostala alkoholana pića, "Sl.list SRJ" br.4/03
14. S. Stanković, J. Živković, V. Ranković, R. Tarailo, G. Milošević, Uticaj vinove loze, stepena zrelosti groždja i
njegovog zdravstvenog stanja na sadržaj metanola u vinu, Zbornik radova XIII Savetovanja vinogradara i
vinara Srbije, Niška Banja, 211 – 216 (1998).
15. Paunović R., Uticaj sirovine i tehnološkog postupka proizvodnje na sadržaj viših alkohola u alkoholnim
pićima. V Savetovanje industrije alkoholnih i bezalkoholnih pića i sirćeta, Zbornik radova, Vranjačka
ISPITIVANJE UTICAJA SORTE GROŽĐA
NA KVALITET RAKIJA LOZOVAČA
V. Ranković, R. Palić, J. Živković, I. Mošić, S. Stanković i G. Stojanović
U ovom radu su prikazani četvorogodišnji rezultati istraživanja uticaja sorte grožđa, prvih
jugoslovenskih interspecijes hibrida Lucije i Mediane, na kvalitet rakije lozovače. Ogled je izveden u
odnosu na standardnu sortu grožđa za proizvodnju rakija lozovača Smederevku. Ispitivanje je
obuhvatilo utvrđivanje parametara koji određuju kvalitet jakih alkoholnih pića i organoleptičko
ocenjivanje. Rakije lozovače ispitivanih hibrida nemaju veći sadržaj metanola u odnosu na standardnu
sortu Smederevku, što potvrđuje bliskost osobina ispitivanih hibrida sa plemenitim sortama. Najviši
prosečan sadržaj viših alkohola utvrđen je u lozovači Mediane i iznosi 3295,3mglLaa, a zatim slede
lozovača Smederevke 3261,8mg/Laa, lozovača Mediana/Lucija 3130,0mg/Laa i lozovača Lucija koja je
imala 2940,0mgLlaa viših alkohola. Navedeni sadržaj viših alkohola ima pozitivan uticaj na aromu
pića. Lozovača sorte Mediana i varijanta gde je izvršena fermentacija sorti grožđa Mediana i Lucija u
odnosu 50%:50% poseduju bolje organoleptičke osobine od standarda Smederevke, dok lozovača sorte
grožđa Lucija ima lošije organoleptičke osobine.