Pear Brandy
Pear Brandy
Pear Brandy
UDC: 663.551.5:634.13
Original scientific paper
194
N. Nikievi
New Stone Age i.e. over 20,000 years. It is thought that 6000 varieties have been
developed to date. Asia is its homeland, while Europe is its place of
domestication. It is mainly grown in the north hemisphere. The greatest producers
are Asia (approx. 50% of world production) and Europe (approx. 21%), and of the
countries it is China, Italy, USA, Japan, Spain, France etc. The unofficial title of
the queen of all pear varieties goes to Williams pear variety or Bartlett pear
variety as better known in the West. Thanks to its pomological-technological
properties, it is one of the leading and most widespread pear varieties in many
countries. Also, due to its subtle and very pleasing aroma it is highly appreciated
raw material for the production of a famous, delicious brandy.
Bartlett pear
Williams pear is a very old and appreciated English variety that Williams
Bartlett discovered as a spontaneous seedling in 1796. In the West it is better
known as Bartlett pear. It is the most widespread pear variety of all. In France, of
all areas under pear 20% accounts for Bartlett pear, and in the USA even over
30%. In this country it is also a leading pear variety, highly appreciated and
widely grown. Its tree is medium prolific and the crown is of a pyramidal shape.
Its flowering season is mid-late; it is frost tolerant to likely late spring frosts and
is an excellent pollinator for varieties flowering at the same time. It sets a crop
very early and cropping is regular and abundant. Fruit is ripe in the second half of
August. It is medium large to large, elongated and regular-pear-shaped, most
often weighing 150-200 g. It stands shipping and handling conditions very well
and can be kept in adequate atmosphere-controlled chambers as long as 5 months.
In its lower part, the fruit has marked irregularities, where tiny and numerous
brownish lenticels are noticeable. The skin is thin, smooth and shiny; at the outset
of ripening it is green and later it becomes green-yellowish, while at the full
technological phase it is straw-like yellow. Sometimes, a very delicate blush can
be brought to fruits exposed to longer hours of sunshine. Mesocarp (the fleshy
part of the fruit) is white, tender and juicy, of fine gritty structure, with extremely
pleasant and pleasing Muscat flavor. It is the best quality pear variety of all, and
some authors find it, in general, the best quality fruit variety.
Production of quality Williams pear brandy
195
196
N. Nikievi
Redistillation of raw weak brandy is performed using the same device, when
first-made brandy fraction must be separated in the amount of 0.5 1.5% of the
starting weak brandy amount put for distilling (the rule that applies is as follows:
lower amount of first-made brandy should be separated when pomace is of very
good quality and vice versa). Middle fraction (distillation core) should be
separated from weak brandy fraction when average concentration in the contents
is 55-60%vol. Collection of weak brandy fraction should be done until ethanol is
completely exhausted. Thereafter, collected weak brandy fractions can be
redistilled at 1% first-made brandy separation, when second-rate quality core is
obtained.
Newly obtained Bartlett pear distillate is sharp, burning, raw and nonharmonious. That is why it goes for gradual maturing and physical stabilization
takes place mainly in glass or chromium-steel containers for at least 60 days.
Bartlett pear distillate (sweet cherry, sour cherry and peach too) never matures
(ages) in a cask because primary distillate components are incompatible with
secondary components extracted from a wooden container. After it has been
processed (and distillate is diluted to its ultimate strength from 40-45%vol.),
Williams pear brandy is consumed colorless and cooled at 12-150C.
Goal of investigations
The discrepancy between scarce data in both foreign and domestic research
and professional literature about this highly appreciated and delicious brandy and
its growing demand by not only men but also women over past years has been the
cause and motivation for the present work. The quality of Williams pear brandy is
primarily dependent on the quality of starting raw material i.e. pear fruit and
method of its processing. Investigations focus on alcoholic fermentation and
distillation as the most important stages of the technological process of this
brandy production. Monitoring was done of effects of various methods for
performing alcoholic fermentation (addition of yeast and mineral salts, pH value
reduction i.e. boiling medium acidification) and various methods for conducting
distillation (separation of middle fraction from weak brandy fraction i.e. cutting)
on chemical composition and sensory qualities of produced brandies.
Investigations also comprised extraction of aromatic components from
experimental variants as well as their GH-MS analysis in order to identify
distinguishing bearers of this by far known and appreciated aroma.
Material and Methods
To set up the experiment, we used technologically mature Bartlett pear fruits
delivered from the PKB fruit plantations from Grocka. The experiment set-up,
alcoholic fermentation, distillation of fermented pomaces, redistillation of raw
weak brandies, quantitative chemical analysis and sensory evaluation of the
197
quality of produced brandies per experimental variant was all carried out at the
Faculty of Agriculture in Zemun, while GH-MS analysis of aromatic components
in brandies was performed at the Faculty of Chemistry in Belgrade. Disintegration
of Bartlett pear fruits was done to obtain mashed uniform contents and the
experiment was set up according to the variants as follows:
1. Bartlett pear + fermentation + distillation to 20%vol without fractions
separation + redistillation with separation of 1% first-made brandy and cutting at
45%vol
2. Bartlett pear + fermentation + distillation to 20%vol without fractions
separation + redistillation with separation of 1% first-made brandy and cutting at
50%vol control
3. Bartlett pear + fermentation + distillation to 20%vol without fractions
separation + redistillation with separation of 1% first-made brandy and cutting at
55%vol
4. Bartlett pear + fermentation with addition of pectolitic enzyme 1 Pectinase
endozym (1g/10kg) + distillation to 20%vol without fractions separation +
redistillation with separation of 1% first-made brandy and cutting at 50%vol
5. Bartlett pear + fermentation with addition of pectolitic enzyme 2 Pectinex R
300 (2g/10kg) + distillation to 20%vol without fractions separation + redistillation
with separation of 1% first-made brandy and cutting at 50%vol
6. Bartlett pear + fermentation with addition of pectolitic enzyme 3 Pectinex R
700 (2g/10kg) + distillation to 20%vol without fractions separation + redistillation
with separation of 1% first-made brandy and cutting at 50%vol
7. Bartlett pear + fermentation at reduced pH (pH=3.0, addition of 5 ml conc
H2SO4/10kg crushed fruit) + distillation to 20%vol without fractions separation +
redistillation with separation of 1% first-made brandy and cutting at 50%vol
8. Bartlett pear + fermentation with addition of yeast 1 (Uvaferm, 2g/7kg) +
addition of mineral salts ((NH4)2 HPO4, 1g/10kg crushed fruit) + distillation to
20%vol without fractions separation + redistillation with separation of 1% firstmade brandy and cutting at 50%vol
9. Bartlett pear + fermentation with addition of yeast 2 (Oenophilic, 2/7kg) +
addition of mineral salts ((NH4)2HPO4 , 1g/10kg crushed fruit) + distillation to
20%vol without fractions separation + redistillation with separation of 1% firstmade brandy and cutting at 50%vol
10. Bartlett pear + fermentation with addition of yeast 3 (Oenophilic,
2g/7kg) + addition of mineral salts ((NH4)2HPO4, 1g/10kg crushed fruit) +
addition of pectolitic enzyme Pectinex R 700 + distillation to 20%vol without
fractions separation + redistillation with separation of 1% first-made brandy and
cutting at 50% vol
Chemical composition of raw Bartlett pear fruits was as follows: dry matter
15%, total sugars 13% and total acids 0.37%. All experimental variants (fruits
without stalk) were fermented in identical laboratory conditions at the Institute for
Food Technology and Biochemistry, Faculty of Agriculture, Zemun. During
198
N. Nikievi
199
brandies in the present paper. Yet, in distilling and separating middle from weak
brandy fraction in Williams pear brandy (and most other fruit brandies), the
achieved ethanol concentrations should not be lower than 45%vol because of the
brandys genuine and pleasing aroma and flavor (effects produced by higher
alcohols). Middle fraction should be separated within the 50-55%vol range, and
sometimes 60%vol is desirable.
In all experimental variants, where pectolitic enzyme was added to crushed
Bartlett pear fruit (variants 4, 5 and 6), methanol content was increased in
brandies under all other identical conditions, which indicates that co-action of
naturally present pectolitic enzymes in Bartlett pear and added enzymatic
preparations produce effects on de-esterification of pectins during alcoholic
fermentation. Effects of enzymes adding are markedly noticeable in improving
and intensifying brandys finishing aroma and flavor, as confirmed by scores
given in Tab. 2. Results for sensory evaluation indicate that variants 4 and 5
produced the best evaluated samples, while variant 6 yielded lower results
probably due to the character of the preparation itself and its incompatibility with
Bartlett pear fruit pomace. On the other hand, intensifying aroma in produced
Williams pear brandies is clearly confirmed by extinction values for finishing
brandies on the spectrum UV band.
This was the reason why clear Williams pear brandies were diluted with 40%
ethanol 100 times (0.1ml + 9.9 ml 40%vol ethanol). Diluted Williams pear brandy
was placed in a quartz cuvette (10mm) and the reading of absorption (extinction)
value on lambda = 260 millimicrons along with using 40%vol ethanol for a blind
test.
Computations: a x 100 = A, where a is the reading of absorption on a
spectrophotometer
Computations go on as follows: 22,000 : A = 100 : N where
N = % of characteristic esters in 40%vol Williams pear brandy or
N x 2.5 = % of characteristic esters in relation to aa
Absorption values for experimental variants amounted to:
Variant 1: A=0.279
Variant 2: A=0.223
Variant 3: A=0.338
Variant 4: A=0.447
Variant 5: A=0.374
Variant 6: A=0.338
Variant 7: A=0.253
Variant 8: A=0.261
Variant 9: A=0.312
Variant10: A=0.407
200
N. Nikievi
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Ethanol
(vol%)
Total
acids (g/l)
Esters
(mg/laa)
Aldehydes
(mg/laa)
Furfural
(mg/laa)
Higher
alcohols
(mg/laa)
Methanol
(vol%/aa)
44.9
50.3
55.8
50.0
50.8
50.8
50.9
50.0
49.3
51.0
0.43
0.24
0.34
0.48
0.42
0.22
0.48
0.18
0.18
0.16
2117
2304
2167
1949
2205
2274
2513
1508
1743
1273
100.52
97.09
86.99
98.28
86.87
88.19
104.04
97.09
80.56
69.22
6.75
5.75
5.50
7.50
6.25
6.75
7.70
6.50
5.75
7.75
1960
2140
2060
2440
2240
3060
2900
4240
4460
4640
0.93
0.82
0.76
0.96
0.93
0.86
0.61
0.70
0.72
0.93
201
1.
17.8
17.9
17.8
18.3
17.8
17.92
Silver
Medal
2.
18.2
18.0
18.0
17.2
17.7
17.82
Silver
Medal
3.
18.5
18.1
18.1
17.4
18.0
18.02
Silver
Medal
4.
18.3
18.8
18.6
18.2
18.1
18.40
Gold
Medal
5.
18.2
18.1
18.2
18.5
18.0
18.20
Gold
Medal
6.
17.2
16.9
17.0
16.0
17.4
16.90
Silver
Medal
7.
18.1
17.0
17.5
16.4
17.6
17.32
Silver
Medal
8.
18.0
17.3
17.0
16.3
17.1
17.14
Silver
Medal
9.
17.5
17.5
17.4
16.2
17.0
17.12
Silver
Medal
10.
17.4
17.0
16.4
15.9
17.1
16.76
Silver
Medal
Sample 4 scored very high (18.40). It was probably the quality of pectolitic
enzyme with its full activity that added to high score. Distillation was slow and
cutting at optimum strength. The same refers to sample 5 too. Samples 6 and 10
scored lowest. Unlike samples 4 and 5, in sample 6 the activity of added enzyme
produced adverse effects on brandy quality (aroma in particular), which supports
the statement that one should always be careful and meticulous in the choice of
enzyme. Variant 10 was set up to confirm what had been claimed, where the same
enzyme was used again together with appropriate yeasts and mineral salts. This
sample scored lowest, which confirmed previously made statements. Addition of
enzyme, yeast and mineral salts resulted in lack of full genuine aroma, flavor and
retronasal flavor of brandy (as if something had disguised aromatics), which
caused considerably lower organoleptic score.
Sensory qualities of produced brandies were as follows:
Variant 1: Sample is clear and colorless. Aroma is characteristic of Bartlett
pear, medium intensive to intensive, pure and without foreign and additional
aromas following ethanol in larger amounts. Flavor is harmonious, full and
pleasing. Retronasal flavor is proper and prolonged.
Score: 17.92
Variant 2: Sample is clear and colorless. Aroma is characteristic of Williams
pear brandy, fresh, pure and without foreign aromas. Flavor is harmonious,
medium full to full, slightly astringent but pleasing and drinkable. After
swallowing it goes away more quickly than preceding sample. In retronasal flavor
it is slightly sweet and insipid.
Score: 17.82
Variant 3: Sample is clear and colorless. Aroma is typical of brandy produced
from Bartlett pear, pure and intensive, without foreign aroma, typical of fresh
202
N. Nikievi
fruity nature. Flavor is harmonious, full and drinkable. Retronasal flavor is pure
and prolonged. In its quality it matches high quality Williams pear brandy.
Score: 18.02
Variant 4: Sample is clear and colorless. Aroma is typical, complex and
intensive of Bartlett pear, pure, lavish, fresh, fluttering, of ester nature, very
pleasing. Flavor is full, harmonious, rounded off, sweetness-acid balanced, very
drinkable and pleasing. Retronasal flavor is very impressive, with very pleasant
prolonged action. It matches Williams pear brandy of top quality.
Score: 18.40
Variant 5: Sample is clear and colorless. Aroma is specific but characteristic
of Williams pear brandy, pure and slightly less intensive than preceding sample.
Flavor is harmonious, full, rounded off and drinkable. It is pleasing and its
retronasal flavor has specific fruity-ester luxurious additional flavor. It matches
top quality Williams pear brandy.
Score: 18.20
Variant 6: Sample is clear and colorless. Aroma is not fully typical of this
kind of Williams pear brandy, somehow disguised, heavy and incomplete,
medium intensity of Bartlett pear. Flavor is incomplete, medium harmonious,
discretely bitterish and astringent, moderately drinkable. Retronasal flavor is
heavy and moderately pleasing.
Score: 16.90
Variant 7: Sample is clear and colorless. Aroma is characteristic, medium
intensive to intensive of Bartlett pear, pretty pure but not so pleasing, of fresh
fruity nature. Flavor is slightly incomplete, but balanced and pleasing. Retronasal
flavor is adequate, though it could last longer.
Score: 17.32
Variant 8: Sample is clear and colorless. Aroma is characteristic of Bartlett
pear but not pure enough, of weak brandy nature, medium pleasing. Flavor is
medium harmonious, astringent, blunt, moderately drinkable with mediocre
retronasal flavor lasting long but pleasing a little.
Score: 17.14
Variant 9: Sample is clear and colorless. Aroma is characteristic, medium
intensive of Bartlett pear, heavy, distinctively stale, of weak brandy nature. Flavor
is oily, discretely astringent, medium full and harmonious, moderately drinkable.
Retronasal flavor is heavy, sweetish, remains long in the mouth but is not
pleasing.
Score: 17.12
Variant 10: Sample is clear and colorless. Aroma is specific, impure, heavy, not
fully typical of brandy produced from Bartlett pear, of weak brandy character.
Flavor is incomplete, heavy, burning, aldehyde-type, not exactly pleasing.
Retronasal flavor has long lasting weak brandy nuances.
Score: 16.76
203
To write about Williams pear brandy and not to mention its subtle and
worldwide appreciated aroma would be unfair, to say the least. Therefore, GHMS analysis was carried out of aromatic components in brandies per experimental
variant. The results of these investigations will be presented in one of future
works, while the most important ones will be shown herein.
Aromatic components of Williams pear brandies per experimental variant
were extracted and concentrated in the apparatus for continuous liquid-liquid
extraction by using methylene-chloride (CH2Cl2) as an extracting solvent.
Extraction was performed in the following manner: 100 ml brandy was extracted
using 50 ml methylene-chloride in the apparatus for continuous liquid-liquid
extraction during 2 hours as long as water layer did not become clear. After
cooling and layer formation, lower phase (organic layer) was separated and dried
with unhydrated Na2SO4 during night. Thereafter the extract was steamed without
heating (room temperature) in a vacuum steamer until volume of 1 ml was
reached. The apparatus used was the one for continuous extraction for the case
when eluens has higher specific weight. The GH-MS scanning and analysis was
carried out using gas chromatograph manufactured by Varian, model 3400 of
smelted quartz with capillary column, 60 cm long, 0.32 mm in inner diameter and
a bearing gas He 1-2 ml/min. Mass spectrums were scanned on mass spectrometer
manufactured by Finigan-Mat, model 8230. Spectrums were digitalized and
processed on a DEC computer, model micro PDP 1/73. To search and make
comparisons, the program used spectrum libraries, such as Wiley/NBS libraries
containing 6724 compounds and 80,680 spectrums (Cornell University, USA).
Typical chromatogram (aromagram) of Williams pear brandy is presented in Fig.
1 and the most important compounds (the total of 33 compounds was detected and
identified) in Tab. 3.
Fig. 1
204
N. Nikievi
Compound
R.T. min.
15.50
14.65
22.12
10.06
Methyl (E,Z)-2,4-decadienoate
22.56
18.79
24.78
56.23
28.17
0.26
Conclusion
Williams pear (known as Bartlett pear too) is the best quality pear in the
world, while Williams pear brandy is one of the most appreciable strong alcoholic
drinks, in general.
Only healthy and technologically mature fruits (without stalk) should
undergo alcoholic fermentation.
Throughout fermentation, it is advisable to add suitable pectolitic enzyme
and appropriate yeast strain to disintegrated Bartlett pear fruits and to reduce
boiling medium pH to the value of 3.0.
During distillation of fermented pomace to obtain raw weak brandy, firstmade brandy fraction should not be separated, while middle fraction (distillation
core) should be separated (cut) from that of weak brandy fraction at 20% vol.
During redistillation of raw weak brandies to obtain redistillates, it is
obligatory to separate first-made brandy fraction in the amount of 1% minimum
and to cut core from weak brandy at average strength from 55-60%vol.
Fresh distillate stabilization should last for at least 60 days, while dilution to
final strength should be gradually done, in 2-3 cycles.
205
Williams pear brandy ageing should never be done in a wooden container but
exclusively in a glass or inox one.
Williams pear brandy is consumed at concentration of 42-43%vol and cooled
at 12-150C.
206
N. Nikievi
Pri destilaciji prevrelog kljuka u cilju dobijanja sirove meke rakije, nije
odvajana frakciju prvenca, a srednja frakcija (srce) odvajana je od patoke pri
prosenoj koncentraciji etanola (u masi) od 20%vol. Pri redestilaciji (prepicanju)
sirove meke rakije u cilju dobijanja prepeka, odvajana je frakcija prvenca u
koliini od 1%, a srednja frakcija je seena pri koncentraciji 55-60%vol (prosek u
masi).
Stabilizacija sveih destilata trajala je 60 dana a razblaivanje etanola na
finalnu jainu obavljeno je postupno, u nekoliko turnusa. Odleavanje destilata
vilijamovke obavljeno je u staklenim sudovima.