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Balák J, Drábová L, Ilko V, Maršík D, Jarošová Kolouchová I. Preliminary Investigation of Fruit Mash Inoculation with Pure Yeast Cultures: A Case of Volatile Profile of Industrial-Scale Plum Distillates. Foods 2024; 13:1955. [PMID: 38928895 DOI: 10.3390/foods13121955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/06/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
This study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy. Using traditional distillation methods, the evolution of key volatile compounds is monitored at seven different moments during the distillation process. By integrating advanced analytical techniques such as GC-MS and sensory evaluation, significant differences in the composition of the distillates are highlighted, particularly in terms of ethyl esters and higher alcohols which are key to the sensory properties of the final product. Distillates produced with the addition of pure cultures gave higher concentrations of esters than those obtained by wild fermentation. The results of our industrial research show that the most critical step is to limit the storage of the input raw material, thereby reducing the subsequent risk of producing higher concentrations of 1-propanol. Furthermore, our results indicate that the heart of the distillate can only be removed up to an ethanol content of approximately 450 g/L and that the removal of additional ethanol results in only a 10% increase in the total volume of the distillate, which in turn results in an increase in boiler heating costs of approximately 30%.
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Affiliation(s)
- Josef Balák
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic
| | - Lucie Drábová
- Department of of Food Analysis and Nutrition, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic
| | - Vojtěch Ilko
- Department of of Food Analysis and Nutrition, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic
| | - Dominik Maršík
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic
| | - Irena Jarošová Kolouchová
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic
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2
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Bezerra M, Ribeiro M, Cosme F, Nunes FM. Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits. Compr Rev Food Sci Food Saf 2024; 23:e13354. [PMID: 38682687 DOI: 10.1111/1541-4337.13354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 05/01/2024]
Abstract
Red berries have gained popularity as functional and nutritious food due to their health benefits, leading to increased consumer demand and higher production, totaling over 11,000 ktons for strawberries, raspberries, and blueberries combined in 2021. Nutritionally, strawberries, raspberries, and blueberries present high levels of vitamin C (9.7-58.8 mg/100 g dry weight [dw]), folates (6-24 µg/100 g dw), and minerals (96-228 mg/100 g dw). Due to their perishable nature, producers have utilized alcoholic fermentation to extend their shelf life, not only increasing the lifespan of red berries but also attracting consumers through the production of novel beverages. Strawberry, blueberry, and raspberry wines possess low alcohol (5.5-11.1% v/v), high acidity (3.2-17.6 g/L), and interesting bioactive molecules such as phenolic compounds, carotenoids, polysaccharides, and melatonin. Distillation holds tremendous potential for reducing food waste by creating red berry spirits of exceptional quality. Although research on red berry spirits is still in the early stages, future studies should focus on their production and characterization. By incorporating these factors, the production chain would become more sustainable, profitable, and efficient by reducing food waste, capitalizing on consumer acceptance, and leveraging the natural health-promoting characteristics of these products. Therefore, this review aims to provide a comprehensive overview of the characteristics of strawberry, blueberry, and red raspberry in berries, wines, and spirits, with a focus on their chemical composition and production methods.
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Affiliation(s)
- Mário Bezerra
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Miguel Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Genetics and Biotechnology Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
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3
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Bezerra M, Cosme F, Nunes FM. Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries. Foods 2024; 13:1187. [PMID: 38672860 PMCID: PMC11048981 DOI: 10.3390/foods13081187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/11/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9-40.2% v/v) and methanol (22.8-877.9 g/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits.
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Affiliation(s)
- Mário Bezerra
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (M.B.); (F.C.)
| | - Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (M.B.); (F.C.)
- Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (M.B.); (F.C.)
- Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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4
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Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1959-1968. [PMID: 37129181 PMCID: PMC10835728 DOI: 10.1021/acs.jafc.3c00501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/03/2023]
Abstract
Oak wood is the main material used by coopers to manufacture casks for the aging of spirits or wines. Phenolic compounds are the main components extracted from the wood during spirit aging. In the present study, a chemometric approach based on unsupervised (PCA) and supervised (PLS-DA) pattern recognition techniques has been applied to the chromatographic instrumental fingerprints, obtained by ultra-high-performance liquid chromatography (UHPLC) at 280 nm, of the phenolic profiles of brandies aged in casks made of different oak wood species. The resulting natural data groupings and the PLS-DA models have revealed that the oak wood species, the toasting level, and the aging time are the most influential factors on the phenolic profile of the final products. Fingerprinting should be considered as a very useful feature, as it represents a considerable advantage, in terms of internal and quality control, for brandy producers.
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Affiliation(s)
- María Guerrero-Chanivet
- Department
of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto
Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain
- Bodegas
Fundador S.L.U., C/San
Ildefonso, n 3, Jerez de la Frontera, 11403 Cádiz, Spain
| | - Fidel Ortega-Gavilán
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - M. Gracia Bagur-González
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | | | - M. Valme García-Moreno
- Department
of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto
Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain
| | - Dominico A. Guillén-Sánchez
- Department
of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto
Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain
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5
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Gao Y, Yang Q, Jin G, Yang S, Qin R, Lyu L, Yao X, Zhang R, Chen S, Xu Y. Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection. Foods 2024; 13:232. [PMID: 38254531 PMCID: PMC10814311 DOI: 10.3390/foods13020232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing baijiu fermented grain distillation processes were analyzed. The changes in the aroma compounds in the instantaneous distillates were quantified and correlation analyzes were conducted. The results showed that the effect of the aroma compounds was greater than the differences between the fermented grains. Eleven representative aroma compounds were selected to develop the kinetic models describing two opposing changes. For the regulation of the Jiangxiangxing baijiu aroma compounds, their recovery rates were calculated using a kinetic model. A comprehensive comparison of the recovery rates of the characteristic aroma and other aroma compounds at different cut-off values revealed that the optimum recovery rate of the characteristic aroma of Jiangxiangxing baijiu 2,3,5,6-tetramethylpyrazine was 14.53% at cut-off values of 3.9 and 19.8 min. In this study, representative changes in the aroma compounds and the selection of cut-off values to regulate the baijiu distillation aroma were proposed.
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Affiliation(s)
- Yuchen Gao
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Qiang Yang
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Guangyuan Jin
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Shengzhi Yang
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Ruiyang Qin
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Linjie Lyu
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Xianze Yao
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Rongzhen Zhang
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Shuang Chen
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
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6
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Wang X, Cui W, Guo W, Sun B, Huang M, Li J, Li H, Meng N. Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process. Compr Rev Food Sci Food Saf 2024; 23:e13278. [PMID: 38284610 DOI: 10.1111/1541-4337.13278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 11/02/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.
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Affiliation(s)
- Xiaoqin Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Wenwen Cui
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Wentao Guo
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Jinchen Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Nan Meng
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
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7
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Balcerek M, Pielech-Przybylska K, Dziekońska-Kubczak U, Bartosik A. Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate. Foods 2023; 12:4494. [PMID: 38137298 PMCID: PMC10742716 DOI: 10.3390/foods12244494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/06/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
Apple producers are looking for new markets to dispose of their harvest surpluses. One of the solutions may be the production of apple spirits by small distilleries. This study aimed to evaluate the influence of apple cultivars and technological treatments, i.e., pasteurization, depectinization, and deacidification, on the fermentation efficiency and quality of the distillates. Samples for fermentation were prepared from Polish apple cultivars (Antonówka, Delikates, Kosztela, Kronselska). The control samples were raw pulp-based samples. After fermentation, the samples were analyzed for ethanol, residual sugars, and by-product content by the HPLC technique. The distillates were tested for volatile compounds by the GC-MS method and their sensory evaluation was performed. Raw pulp-based samples, independent of the apple cultivar, showed fermentation efficiencies between (75.77 ± 4.69)% and (81.36 ± 4.69)% of the theoretical yield. Depectinization of apple pulp prior to fermentation resulted in the highest ethanol concentration and yield up to approximately 89%. All tested apple distillates were rich in volatile aroma compounds and met the requirements of the EU regulation for hydrogen cyanide content. The obtained results indicate that the tested apple cultivars can be used for the efficient production of apple spirits, providing producers with an opportunity for brand development.
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Affiliation(s)
- Maria Balcerek
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-530 Lodz, Poland; (K.P.-P.); (U.D.-K.)
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8
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Stanzer D, Hanousek Čiča K, Blesić M, Smajić Murtić M, Mrvčić J, Spaho N. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits. Foods 2023; 12:1951. [PMID: 37238769 PMCID: PMC10217768 DOI: 10.3390/foods12101951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/07/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
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.
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Affiliation(s)
- Damir Stanzer
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Karla Hanousek Čiča
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Milenko Blesić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Jasna Mrvčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Nermina Spaho
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
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9
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Alvarenga GF, de Resende Machado AM, Barbosa RB, Ferreira VRF, Santiago WD, Teixeira ML, Nelson DL, Cardoso MDG. Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças. J Food Sci 2023; 88:1753-1768. [PMID: 36915964 DOI: 10.1111/1750-3841.16523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 01/26/2023] [Accepted: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Acrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL-1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL-1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan-2-ol, propan-1-ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.
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Affiliation(s)
| | - Ana Maria de Resende Machado
- Department of Chemistry, Federal Center for Technological Education of Minas Gerais (CEFET-MG), Campus I, Belo Horizonte, Brazil
| | | | | | | | | | - David Lee Nelson
- Postgraduate Program in Biofuels, Federal University of Vale de Jequitinhonha and Mucuri, Diamantina, Brazil
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10
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Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03039-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
AbstractBrandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez” (PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process. They are significantly conditioned by specific variables related to the base wine and the distillation method employed to produce the wine spirit used to obtain a finally aged brandy. This final beverage is therefore strongly influenced by its production process. The chromatographic instrumental fingerprints (obtained by GC FID) of the major volatile fraction of a series of brandies have been examined by applying a chemometric approach based on unsupervised (hierarchical cluster analysis and principal component analysis) and supervised pattern recognition tools (partial least squares–discriminant analysis and support vector machine). This approach was able to identify the fermentation conditions of the original wine, the distillation method used to produce the wine spirit, and the aging process as the most influential factors on the volatile profile.
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11
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Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies. Curr Res Food Sci 2023; 6:100486. [PMID: 36969564 PMCID: PMC10036892 DOI: 10.1016/j.crfs.2023.100486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/17/2023] Open
Abstract
Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the final products. The young wine spirits evolve during their aging in oak casks, this being another key stage that affects the chemical and sensorial characteristics of the final brandy. In this work, seven different brandies have been studied. They were obtained from wine produced with and without the addition of sulfur dioxide, during their fermentation, using different distillation methods (single, double or serial distillation using pot stills and continuous column distillation) and aged for 14 or 28 months in three different types of oak wood (Quercus alba, Quercus robur and Quercus petraea) previously toasted to two different grades (medium or light). The use of unsupervised pattern recognition methods (HCA and FA) determined that the addition of sulfur dioxide during the fermentation of the base wine has a major influence on the aromatic and phenolic profile of the aged distillates. On the other hand, by means of supervised pattern recognition methods such as LDA and ANNs, the most significant variables that would allow to discriminate between the classes of brandies identified in the study were evaluated. Thus, the results obtained should cast some light on the most significant variables to be taken into account regarding Brandy production processes if a better control over these production processes is to be achieved, so that more exclusive and better quality products are obtained.
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12
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Guo H, Lai J, Li C, Zhou H, Wang C, Ye W, Zhong Y, Zhao X, Zhang F, Yang J, Wang S. Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS. Metabolites 2022; 12:metabo12080691. [PMID: 35893258 PMCID: PMC9394352 DOI: 10.3390/metabo12080691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.
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Affiliation(s)
- Hao Guo
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Jun Lai
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chun Li
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Haihong Zhou
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chao Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Weizhen Ye
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Yue Zhong
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Xuecheng Zhao
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
| | - Feng Zhang
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China;
| | - Jun Yang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
| | - Shouchuang Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
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13
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Zhang J, Sun Y, Guan X, Qin W, Zhang X, Ding Y, Yang W, Zhou J, Yu X. Characterization of key aroma compounds in melon spirits using the sensomics concept. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113341] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Abstract
Fruit spirit distillations processes are based on physical principles of heat and mass transfer. These principles are decisive for the separation of desired and undesired aroma compounds, which affect the quality of the distilled product. It is mandatory to control heat and mass transfer parameters to be able to perform fruit spirit distillation processes in a reproducible manner and to achieve equal products with similar volatile compound compositions repeatedly. Up to now, only limited information is available on the magnitude of reproducibility errors since fruit spirit distillation columns are typically not equipped with a suitable control or monitoring technique. We upgraded a batch distillation column with digitized instrumentation and a control technique to be able to control crucial parameters such as thermal energy inputs and reflux rates. This study aimed to identify whether control over two distillation parameters has the potential to enable us to perform distillation processes repeatedly. This study analyzed the magnitude of reproducibility errors for (i) six monitored distillation process parameters and (ii) 13 quantified volatile compounds in the product between duplicated distillation runs performed with equal setups. A total of eight different distillations were performed in duplicate (n = 16), while the six distillation parameters were monitored and logged every ten seconds. The produced distillates were equally subsampled into 20 fractions and each fraction analyzed for 13 volatile compound concentrations. Based on a dataset of 28,600 monitored duplicate distillation process data points, this study showed that process parameters can indeed be replicated with a median relative standard deviation (RSD) of <0.1% to 7% when two crucial process parameters are controlled. The comparison of 1540 volatile compound concentrations in the product fractions showed a reproducibility error with an average median RSD of 9 ± 8%. This illustrated that by gaining control over thermal energy input and reflux rates, the reproducibility of fruit spirit distillation processes and their associated products can largely be met. It is advisable to equip distillation columns with a suitable control technique to be able to reproduce the performance of fruit spirit distillations.
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15
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Zhang J, Yu X, Sun Y, Guan X, Qin W, Zhang X, Ding Y, Yang W, Zhou J. Effects of Dimethyl Dicarbonate on Improving the Aroma of Melon Spirits by Inhibiting Spoilage Microorganisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jiang Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
| | - Xiaobin Yu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
| | - Yuxia Sun
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Xueqiang Guan
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Weishuai Qin
- School of Biology & Winemaking Engineering Taishan University Taian 271000 China
| | - Xiang Zhang
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Yan Ding
- Shandong Academy of Grape Jinan 250014 China
- Shandong Engineering Technology Research Centre of viticulture and grape intensive processing Jinan 250131 China
| | - Wenhua Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
| | - Jianli Zhou
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan University Wuxi 214122 China
- The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
- School of Food and Pharmaceutical Engineering Guizhou Institute of Technology Guiyang 550003 China
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16
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Muñoz-Redondo JM, Valcárcel-Muñoz MJ, Solana RR, Puertas B, Cantos-Villar E, Moreno-Rojas JM. Development of a methodology based on headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of esters in brandies. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Influence of Non- Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit. Foods 2021; 10:foods10061336. [PMID: 34200596 PMCID: PMC8226489 DOI: 10.3390/foods10061336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/08/2021] [Accepted: 06/08/2021] [Indexed: 12/16/2022] Open
Abstract
The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.
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Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region. Foods 2021; 10:foods10061258. [PMID: 34205976 PMCID: PMC8230149 DOI: 10.3390/foods10061258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/27/2021] [Accepted: 05/30/2021] [Indexed: 12/29/2022] Open
Abstract
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.
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19
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Absorbance Spectroscopy of Heads, Hearts and Tails Fractions in Fruit Spirits. BEVERAGES 2021. [DOI: 10.3390/beverages7020021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is a large economic interest to characterize heads, hearts and tails fractions during fruit spirit distillation by simple, fast, low-volume and low-cost analytical methods. This study evaluated the potential of ultraviolet (UV)-visible-infrared spectroscopy (230–1000 nm) to characterize and differentiate these distillate fractions. Heads, hearts and tails fractions of 10 different fruit spirits were separated by sensory evaluation and investigated by absorbance spectroscopy. Principal component analysis indicated that UV spectroscopy at a wavelength range from 230 to 310 nm had the highest potential to differentiate all three distillate fractions. While all tails fractions showed significantly different UV spectra, a clear differentiation between heads and hearts fractions was limited. However, an additional UV spectroscopy of 100 mL subfractions sampled during the shift from heads to hearts in three additional distillations did reveal significant differences. The calculated integrals of the according best-fit trendline functions of the spectra indicated a trend towards reduced area-under-the-curve and zero-point values during the shift. This could be a new lead to implement an analytical method for in-line process control during fruit spirit production.
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20
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GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021; 26:molecules26051391. [PMID: 33807505 PMCID: PMC7961760 DOI: 10.3390/molecules26051391] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 02/26/2021] [Accepted: 02/27/2021] [Indexed: 11/19/2022] Open
Abstract
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.
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21
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Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010021] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.
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22
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23
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Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits. Processes (Basel) 2020. [DOI: 10.3390/pr8121609] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits.
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24
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Xiang XF, Lan YB, Gao XT, Xie H, An ZY, Lv ZH, Yin-Shi, Duan CQ, Wu GF. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Food Res Int 2020; 137:109388. [PMID: 33233090 DOI: 10.1016/j.foodres.2020.109388] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 12/15/2022]
Abstract
Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly.
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Affiliation(s)
- Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Xiao-Tong Gao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Han Xie
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhao-Yan An
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhi-Hao Lv
- Nanfang Putaogou Winey Co., Ltd, Huaihua 418000, China
| | - Yin-Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Guang-Feng Wu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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25
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Bajer T, Hill M, Ventura K, Bajerová P. Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods. Sci Rep 2020; 10:18965. [PMID: 33144614 PMCID: PMC7609540 DOI: 10.1038/s41598-020-75939-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Accepted: 10/22/2020] [Indexed: 11/23/2022] Open
Abstract
This research provides an accurate description of the origin for fruit spirits. In total, 63 samples of various kinds of fruit spirits (especially from apples, pears, plums, apricots and mirabelle) were analysed using headspace-solid phase microextraction and gas chromatography with flame-ionization detector. Obtained volatile profiles were treated and analysed by multivariate regression with a reduction of dimensionality-orthogonal projections to latent structure for the classification of fruit spirits according to their fruit of origin. Basic result of statistical analysis was the differentiation of spirits to groups with respect to fruit kind. Tested kinds of fruit spirits were strictly separated from each other. The selection was achieved with a specificity of 1.000 and a sensitivity of 1.000 for each kind of spirit. The statistical model was verified by an external validation. Hierarchical cluster analysis (calculation of distances by Ward’s method) showed a similarity of volatile profiles of pome fruit spirits (apple and pear brandies) and stone fruit spirits (especially mirabelle and plum brandies).
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Affiliation(s)
- Tomáš Bajer
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10, Pardubice, Czech Republic
| | - Martin Hill
- Institute of Endocrinology, Národní 8, 116 94, Prague, Czech Republic
| | - Karel Ventura
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10, Pardubice, Czech Republic
| | - Petra Bajerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10, Pardubice, Czech Republic.
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26
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Niimi J, Guixer B, Splivallo R. Odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Liebminger A, Holstein M, Dietrich V, Goessinger M. Automated separation of tail fraction for fruit distillates by means of in‐line conductivity measurement. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14682] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | - Manfred Goessinger
- Höhere Bundeslehranstalt und Bundesamt für Wein‐ und Obstbau Klosterneuburg A‐3400Klosterneuburg Austria
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28
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Tsapou EA, Drosou F, Koussissi E, Dimopoulou M, Dourtoglou T, Dourtoglou V. Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period. J Food Sci 2020; 85:2069-2079. [PMID: 32602125 DOI: 10.1111/1750-3841.15309] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 05/11/2020] [Accepted: 05/12/2020] [Indexed: 11/28/2022]
Abstract
Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.
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Affiliation(s)
- Evangelia A Tsapou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Fotini Drosou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Elisabeth Koussissi
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Maria Dimopoulou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Thalia Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
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29
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Jakubíková M, Sádecká J, Hroboňová K. Classification of plum brandies based on phenol and anisole compounds using HPLC. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03291-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Spaho N, Đukic-Ratković D, Nikićević N, Blesić M, Tešević V, Mijatović B, Smajić Murtić M. Aroma compounds in barrel aged apple distillates from two different distillation techniques. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.573] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nermina Spaho
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
| | - Davorka Đukic-Ratković
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
- Distillery BMB Delta; Jablanica 173, Gradiška 78405 Bosnia and Herzegovina
| | - Ninoslav Nikićević
- Faculty of Agriculture; University of Belgrade; Nemanjina 6 Belgrade 11000 Serbia
| | - Milenko Blesić
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
| | - Vele Tešević
- Faculty of Chemistry; University of Belgrade; Studentski trg 16 Belgrade 11000 Serbia
| | - Branko Mijatović
- Distillery BMB Delta; Jablanica 173, Gradiška 78405 Bosnia and Herzegovina
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
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31
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Quality aroma improvement of Muscat wine spirits: A new approach using first-principles model-based design and multi-objective dynamic optimisation through multi-variable analysis techniques. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Douady A, Puentes C, Awad P, Esteban-Decloux M. Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.560] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Adrien Douady
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
| | - Cristian Puentes
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
| | - Pierre Awad
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
- Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA; Université Paris-Saclay; 78850 Thiverval-Grignon France
| | - Martine Esteban-Decloux
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
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33
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Volatile fingerprinting of the plum brandies produced from different fruit varieties. Journal of Food Science and Technology 2017; 54:4284-4301. [PMID: 29184235 DOI: 10.1007/s13197-017-2900-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology from 25 plum cultivars were distinguished by comprehensive two-dimensional gas chromatographic analysis and sensory evaluation. The number of identified compounds in studied samples varied between 91 and 195 depending on the plum variety. Enriched volatile organic compounds (VOC) profile was identified for the samples received from "Chrudimer", "Cacak Fruitful" and "Hanita" plum varieties, whereas in the case of "Gabrovská", "Presenta", Elena" and "President" plum varieties, the VOC profile was significantly reduced. From qualitative point of view, the particular plum brandies showed differences in the presence of unsaturated fusel alcohols (e.g. 3-methyl-3-buten-1-ol, trans-3-hexenol), unsaturated aldehydes (2-butenal, 2-nonenal), monoterpene derivatives (e.g. linalool acetate, geraniol acetate) and lactones, which were mainly detected at the trace level.
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34
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Jakubíková M, Sádecká J, Kleinová A. On the use of the fluorescence, ultraviolet-visible and near infrared spectroscopy with chemometrics for the discrimination between plum brandies of different varietal origins. Food Chem 2017; 239:889-897. [PMID: 28873649 DOI: 10.1016/j.foodchem.2017.07.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 06/23/2017] [Accepted: 07/02/2017] [Indexed: 10/19/2022]
Abstract
This paper investigates the use of synchronous fluorescence, UV-Vis and near infrared (NIR) spectroscopy coupled with chemometric methods to discriminate samples of high-quality plum brandies (Slivovica) of different varietal origins (Prunus domestica L.). Synchronous fluorescence spectra (SFS) for wavelength differences in the range of 70-100nm, NIR spectra in the wavenumber range of 4000-7500cm-1 and UV-Vis spectra in the wavelength interval of 220-320nm were compared. The best discrimination models were created by linear discriminant analysis based on principal component analysis applied to SFS recorded with wavelength difference either 80nm or 100nm, allowing the classification of plum brandy according to harvest time as early (summer) and late (autumn) plum varieties; the total correct classifications were 96% and 100% for the calibration and prediction steps, respectively.
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Affiliation(s)
- M Jakubíková
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - J Sádecká
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - A Kleinová
- Department of Composite Materials, Polymer Institute, Slovak Academy of Sciences, Dúbravská cesta 9, 845 41 Bratislava, Slovak Republic
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35
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Bajer T, Bajerová P, Surmová S, Kremr D, Ventura K, Eisner A. Chemical profiling of volatile compounds of various home-made fruit spirits using headspace solid-phase microextraction. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.386] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Tomáš Bajer
- Department of Analytical Chemistry; University of Pardubice, Faculty of Chemical Technology; Studentská 573 532 10 Pardubice Czech Republic
| | - Petra Bajerová
- Department of Analytical Chemistry; University of Pardubice, Faculty of Chemical Technology; Studentská 573 532 10 Pardubice Czech Republic
| | - Silvie Surmová
- Department of Analytical Chemistry; University of Pardubice, Faculty of Chemical Technology; Studentská 573 532 10 Pardubice Czech Republic
| | - Daniel Kremr
- Department of Analytical Chemistry; University of Pardubice, Faculty of Chemical Technology; Studentská 573 532 10 Pardubice Czech Republic
| | - Karel Ventura
- Department of Analytical Chemistry; University of Pardubice, Faculty of Chemical Technology; Studentská 573 532 10 Pardubice Czech Republic
| | - Aleš Eisner
- Department of Analytical Chemistry; University of Pardubice, Faculty of Chemical Technology; Studentská 573 532 10 Pardubice Czech Republic
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36
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Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1776-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Kwak HS, Seo JS, Hur Y, Shim HS, Lee Y, Kim M, Jeong Y. Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.268] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Han Sub Kwak
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Jae Soon Seo
- Gyeonggi-do Agricultural Research & Extension Services; Hwaseong-si 445-784 Korea
| | - Yesung Hur
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
| | | | - Yougnseung Lee
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Misook Kim
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Yoonhwa Jeong
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
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38
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Li SG, Mao ZY, Wang P, Zhang Y, Sun PP, Xu Q, Yu J. Brewing Jujube Brandy with Daqu and Yeast by Solid-State Fermentation. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12208] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shu-gang Li
- College of Life Sciences; Tarim University; Alar Xinjiang China
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang; Tarim University; Alar Xinjiang 843300 China
| | - Zhi-yang Mao
- College of Life Sciences; Tarim University; Alar Xinjiang China
| | - Ping Wang
- College of Life Sciences; Tarim University; Alar Xinjiang China
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang; Tarim University; Alar Xinjiang 843300 China
| | - Ye Zhang
- College of Life Sciences; Tarim University; Alar Xinjiang China
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang; Tarim University; Alar Xinjiang 843300 China
| | - Pan-pan Sun
- College of Life Sciences; Tarim University; Alar Xinjiang China
| | - Qian Xu
- College of Life Sciences; Tarim University; Alar Xinjiang China
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang; Tarim University; Alar Xinjiang 843300 China
| | - Jun Yu
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in Southern Xinjiang; Tarim University; Alar Xinjiang 843300 China
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39
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Śliwińska M, Wiśniewska P, Dymerski T, Wardencki W, Namieśnik J. The flavour of fruit spirits and fruit liqueurs: a review. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3237] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Magdalena Śliwińska
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Paulina Wiśniewska
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Tomasz Dymerski
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Waldemar Wardencki
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
| | - Jacek Namieśnik
- Gdansk University of Technology; Department of Analytical Chemistry; 11/12 Narutowicza Street 80-233 Gdańsk Poland
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40
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Wiśniewska P, Śliwińska M, Dymerski T, Wardencki W, Namieśnik J. Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages. Crit Rev Anal Chem 2014; 45:201-25. [DOI: 10.1080/10408347.2014.904732] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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