Researches on apple brandy production by using different methods

Brandy is a kind of high degree alcoholic beverage which is produced bydistillation of alcoholic macerat or wines which are product of fermantation of fruitmash or fruit juice. When distilled alcoholic beverages are produced in the industryas a means of evaluation, they take attention especially at touristic sites and provideeconomic contribution.Raki is better known alcoholic beverage in our country, but despite the factthat it is produced from fruit and it has a high potential, it does not have a highsignificance. Production of brandy with different techniques and to give a start to thiskind of production techniques in our country by encouraging the industry,determination of its properties and comparing them with the criteria of the existing?Distilled Alcoholic Beverages? official statement are the goals of this study.Approximately 10 million tons of fruit is produced annually in our countryand apple ranks the second place with the annual production of 2 million tons aftergrape. Apple ranks the first place in fruit production in Canakkale which is around150.000 tons annually.Golden delicious is chosen as research material for being rich in aromaticsubstances and its vast production amount (52.235 tons/year) and has been suppliedfrom Bayramic region (360 kg).Since three production techniques are going to be applied, apples are dividedinto three groups after washing process. Apples are divided into four pieces withknife before crushing in order to make it easy for crushing machine. Some of theapple particles (mash) are left for maceration in 60% neutral alcohol, some of themare pressed and their juice is extracted and some of them are left as they are. Applejuice and apple particles (mash) are left for fermentation after adding dry active yeast(2 g/10 L). 2527o C was kept stable as fermentation temperature and fermentationwas finished in one week. All the products are distilled twice in proper sized copperalambics after fermentation. In the first distillation, all the alcohol is extracted fromthe fermented material and crude brandy is produced, in the second distillation thisbrandy is divided into three products as first, middle and the last. Middle productswhich are defined as fine brandy (6570%)is diluted to drinking degree (37,5 ? 40%)with distilled water.Both fine brandies and brandies produced by dilution of fine brandy aredivided into three groups. One is left as it is, one is added with apple peel foraromatizing and coloring and the other is added with natural apple aroma.Quality characteristics of both raw material (apple) and the products (macerat,fermented mash, fermented juice, crude brandy, fine brandy, brandy) are determinedby chemical, physical and sensorial analysis.Chemical, physical and sensorial findings are compared with the relatedCodex and are found to be acceptable.In total 20 points sensorial evaluation, brandy produced by fermentation anddistillation of apple juice is found to be the best. It has been followed by the brandywhich is produced by fermentation and distillation of apple particles (mash) andbrandy produced from macerated apple.Key words:Fruit brandy, apple brandy, Canakkale, distilled alcoholic drink.