These characteristics do not have to match the fruits of direct consumption ( Tanner and Brunner, 1982 Pischl, 2011). The quality of distillates is mainly defined by the aroma compounds, which can be classified into four groups: primary aromatic compounds, whose entire aroma appears exactly as in the fruit during ripening secondary aromatic components, formed during alcoholic fermentation tertiary aromatic compounds, formed during the distillation process and quaternary aromatic compounds, formed during the maturation process ( Tesevic et al., 2005).Ī first condition to obtain quality distillates is that the fruits present adequate characteristics they must have the correct sugar contents, possess the typical aromas, and be healthy. They are especially rich in volatiles in comparison with other types of spirits due to high amount of alcohols and esters. Pérez-Correa, in Science and Technology of Fruit Wine Production, 2017 1.5 Factors Affecting the Quality of the Brandiesīrandies differ widely in quality and composition, depending on the raw material used and the processing procedures. The younger generations have lost interest in preparing this distinctive drink, while those who have not forgotten the craft of this wild herb brandy have dwindled in number ( Agroweb, 2017b).į. The traditional method of producing oregano brandy seems to be on the verge of extinction, due to demographic changes and migration. The color is transparent, but not infrequently the caramelized yellow color is encountered as a separate specialty. It is not available on the market, being prepared only for home use. It is mainly prepared in small quantities throughout the province of Dangëlli. This traditional drink was usually consumed during the winter season and was used to cure respiratory problems. Oregano brandy undergoes a single fermentation process. After fermentation is complete, the mixture is ready for the usual process of preparing the brandy.
The liquid is mixed regularly over the days until it forms bubbles. After two or three days, the white oregano begins to ferment, a process that is easily noticeable. It is obtained from 50 L of water and 10–15 kg of oregano that are placed in a wooden barrel. “Rakia e rigonit” requires a lot of preparation time. This drink is prepared from wild white oregano that grows in this area and is one of the area’s most sought-after souvenirs. Oregano brandy is one of the most unique and ancient traditional drinks made in the Përmet area in Southern Albania. Indrit Tila, in Nutritional and Health Aspects of Food in the Balkans, 2021 4.4.8 Oregano brandy: “rakia e rigonit” Other well-known and protected styles of brandy include the Slovak ‘Karpatske brandy special’, Portuguese Lourinhã brandy, Spanish Brandy de Jerez, Wachauer Weinbrand and Weinbrand Durnstein from Austria as well as the Deutcher Weinbrand and Pfälzer Weinbrand from Germany.ĭiola Dosti. This type of brandy is typically consumed with a mixer such as cola or in cocktail ( Toerien, 2008). The third type of South African brandy is blended brandies, which must contain at least 30% potstill brandy but can be blended with up to 70% column distilled spirits. Vintage and potstill brandies are generally consumed neat. Vintage brandies must contain at least 30% potstill brandy and must have been aged for a minimum of eight years, and a maximum of 60% wine spirits matured for a minimum of eight years. Potstill brandies are made from a minimum of 90% pot distilled spirits that have been aged for a minimum of three years.
Three types of brandies are found in South Africa. Lambrechts, in Alcoholic Beverages, 2012 13.3 Types of brandies
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