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Evaluation of the Chemical parameters and Aromatic Compounds Change at Pearl von Csaba Distillate Produced in Albania after 2 years of Storage and Obsolescence

Abstract

The study aims to assess the physico-chemical characteristics and the identification of aromatic compounds in the alcoholic distillate produced by the variety Pearl of Csaba that is cultivated in Perlat- Durres Albania. In this study is monitorate the variability of these compounds after 1 and 2 years of ageing in Q.robur and 1 and 2 years preserved hermetically closed in glass container. The distillate produced from this variety is cultivated in ecosystem that have been studied before, presents good organoleptic characteristics expressed fine flower aroma characteristic of the variety. Evaluation of physico-chemical characteristics is carried out according to the OIV methods, identification of aromatic compounds expressed in esters, aldehydes and terpenole is performed by GC-FID and GC- MS according to the European normative regulation REG-CE 2870/2000. From the analytical results that are obtained respectively from the fresh distillate, the aged distillate and the stored one we see that some compounds increase in level such asː The amount of total higher, acetaldehyde concentration increased in lower levels during aging time it owes to the distillation system and the wood species Q. robur. Terpenoles such as linallol, geraniol, citronellol have a huge increasement after 2 years of ageing time in Querciusrobur oak. So linallol goes from 7.6 gr/hl a.ato 13 gr/hl after 2 years of ageing time. Geraniol goes from 4.5 gr/hl a.ato 9.6 gr/hl after 2 years of ageing time. Citronellol goes from 5.6 gr/hl a.ato 9.5 gr/hl after 2 years of ageing time. Geraniol goes from 4.5 gr/hl a.ato 7.9 gr/hl after 2 years of storing time. But the other analisedterpenoles does not change in significant means. These components are the main responsive for the flower aroma of the distillate. The organoleptic evaluation shows that the distillate produced from Pearl of Csaba shows fragrance of flowers which refers to the grape variety, the change of the aromatic compounds and the chemical characteristics is notable during the aging process, while during glass storeing we don’t see very big changes.

Klotilda Marku, Renata Kongoli, Vlash Mara

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