Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

Five free volatile monoterpenes (linalool, α-terpineol, citronellol, nerol, and geraniol; FVmT) in free-run musts obtained from crushed grapes of white cv. Zilavka in two consecutive vintages (2011 and 2012) were quantified with headspace solid phase microextraction gas chromatography-mass spectrometry. Unexpectedly high concentrations of the analyzed FVmT were found in free-run musts of Zilavka, a variety of grapes (and wines) not previously described as having high monoterpene content. The most abundant monoterpenes were linalool, α-terpineol, and geraniol, with tens of μg/L of nerol. Citronellol was detectable, but its low concentration was quantified in free-run musts in only one experimental trial. Higher concentrations of the analyzed FVmT were found in the free-run musts obtained in 2012 after hot and dry summer months and an early grape harvest. Increasing maceration temperatures from 6 to 12°C, and then to 20°C during the 20-hr treatment resulted in increased extraction of FVmT. However, only the increases in nerol concentrations were statistically significant with increases found with higher maceration temperatures in both years. The calculated odor activity values for linalool, α-terpineol, and geraniol were relatively high (1.6 to 8). The results indicated monoterpenic potentials of Zilavka. Thus, there is an opportunity for wine producers to consider technological modifications directed to the extraction of FVmT and monoterpene profiling of Zilavka wines.

New approach in food safety and hygiene legislation gives the central role to HACCP for all food business operators, with an exception of primary production. Slowly ongoing transposition of the EU food safety legislation into regulatory framework of Bosnia and Herzegovina (B&H) also puts HACCP as an obligatory system for food operators. However, the implementation of HACCP is still on relatively low level, with some misunderstandings. The reasons are commonly found in lack of quality plans for implementation and control of implementation of the adopted regulation. As far there was not any systematic research of food operators' approaches and positions toward HACCP as obligatory and, according to some researches, costly system. The aim of the study was to find familiarity of B&H food business operators with impact of new regulatory framework on their business. The research was done by survey method in 18 companies. the surveyed operators, depending on their profile, had highly different opinions regarding costs pertaining to HACCP, administrative burden of HACCP implementation, and overall aims and benefits of its implementation. The results of the study pointed out necessity of further training and education of food business operators in B&H regarding food hygiene legislation and its purposes.