Effect of Different Sugar Sources and Wood Chips on the Quality of Peach Brandy

Abstract

Peach (<i>Prunus persica</i> L.) pulp of July Elberta variety, ameliorated with either sugar, jaggery or molasses was fermented and distilled into brandy. There were variations in the ethanol content and other biochemical characteristics of brandy as were the differences in the peach musts prepared with different sugar sources. Sugar based brandy gave highest ethanol, aldehyde and fusel oil

contents, desirable level of titratable acidity while that from molasses gave a product with highest ester content. The inclusion of wood chips in the distillates significantly affected the titratable acidity, aldehyde, fusel oil, furfural and ester contents. Quercus wood chips increased the titratable acidity and furfural content while Albizia or Bombax enhanced the ester and aldehyde levels. Inclusion of wood chips greatly improved the sensory quality of peach brandy in maturation. Advancement in maturation pe<span style="font-size:14.0pt;font-family:Arial;mso-bidi-font-family:" times="" new="" roman";="" color:black"="" lang="EN-IN">riod significantly increased

the total esters, aldehyde, fusel oil and furfural content of peach brandy. Later six months showed more pronounced changes than the initial period. The brandies of all the treatments improved in sensory qualities but the sugar based peach brandy matured with Quercus wood chips was rated the best.

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