Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties

Grape-based brandies are one of the most popular alcoholic beverages in world. The one, Cognac, comes from Charentes region Southwest France, and it is mostly produced grape variety ‘Ugni Blanc’. However, wines destined for elaboration wine spirits also come different white varieties; ‘Colombard’, ‘Folle Blanche’, ‘Montils’, ‘Semillon’. In this study, possibility using red varieties ‘Cabernet Sauvignon’ ‘Syrah’ was investigated with an emphasis on change volatile compounds during production process. During production, some specific such as 2-hexenal, 3-octanone, isopropyl myristate, ethyl palmitate, oleate, phenethyl acetate, 1-hexanol, β-damascenone could be attributed to primary aroma generated varieties. vinification fermentation process, development hexanoate, octanoate, 3-methylbutanol, acetic acid, octanoic acid occurred. Finally, 3-methylbutanol predominant esters, decanoate, laurate, were distillation maturation composition concentration determined esters suggest that both have profiles comparable world’s brandies.