Correlations between the influence of soil and other factors on the quality of apple distillates
Year: 2025
Type: article
Abstract: This article presents the results of an interdisciplinary study on the influence of soil agrochemical characteristics on the aromatic profile of apple distillates produced from the 'Idared' variety in four regions of Ukraine (Dnister Horticultural Cor-poration, Sokyryany, Chernivtsi region – zone 1; Zhornyshche, Illinets district, Vinnytsia region – zone 2; Shura Kopiyivska, Vinnytsia region – zone 3; Research station of the Institute of Horticulture of the National Academy of Agrarian Sciences, Maly Sambir, Sumy region – zone 4).The research encompassed the full production cycle of apple distillates, including agrochemical soil analysis (determi-nation of pH, humus content, nitrogen, phosphorus, and potassium levels), harvesting of 'Idared' apples, juice quality assess-ment, fermentation with three yeast strains (“Sydrova 101,” “Yabluchna 7,” and wild microflora), distillation to raw alcohol, and production of the final spirit. The final stage involved gas chromatographic analysis of the distillates to determine the concentrations of volatile compounds contributing to the product’s aromatic profile. All collected data were compiled into an integrated analytical matrix for correlation analysis. The relationships between humus content, macronutrients (nitrogen, phosphorus, potassium), soil pH, and the concen-trations of volatile compounds such as acetaldehyde, methanol, esters (ethyl acetate, ethyl propionate), and higher alcohols (isoamyl alcohol, isobutanol, 1-butanol, n-propanol) were evaluated. The correlation analysis, which included both linear and exponential models, revealed strong to very strong dependencies, particularly between humus levels and esters, nitrogen and acetaldehyde, and soil pH and the overall aromatic profile.The findings confirm the critical role of terroir-particularly the agrochemical composition of soils-in shaping the sensory characteristics of apple distillates. Higher levels of soil humus and nitrogen were associated with increased concentrations of esters and higher alcohols that define the fruity and floral aromas of the product, while soil pH significantly influenced acet-aldehyde levels, contributing to fresh, green aromatic notes. These correlations remained stable across all studied regions and yeast strains, suggesting that these parameters serve as key predictors of apple distillate quality. The study highlights oppor-tunities for targeted soil management to regulate the quality and regional identity of alcoholic beverages.
Authors: Olexander Lukanin, Nataliia Melnyk
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4413166551