Influence of quince variety on alcohol content and quality of spirit

Some of the specific characteristics quince fruits, such as high content pectin substances and relatively low fermentable sugars, lead to certain challenges during alcoholic fermentation. The aim this research was evaluate effect variety on fermentation dynamics, alcohol yield chemical composition produced spirits. Nine varieties grown at experimental field "Radmilovac" (University Belgrade - Faculty Agriculture), were used in study: Vranjska (SRB), Leskovačka Morava Pazardžijska (BLG), Hemus Asenica Portugal (POR), Triumph (BLG) Rea's Mammoth (USA). investigation carried out 2018. Soluble solids fruits range from 12.90% (Pazardžijska) 16.80% (Morava). Total sugars total acids expressed malic acid 6.74 % 0.53% w/w 9.76 1.27% (Morava), respectively. highest had spirits made (9.88 litres 40% vol. 100kg fruit), while lowest spirit (7.20 100 kg fruit). All samples methanol (up 1350 g/hl, calculated 100% alcohol) other quality parameters accordance with legal regulations.