S: SENSORY AND FOOD QUALITY
The Usefulness of Intermediate Products of Plum Processing for Alcoholic Fermentation and Chemical Composition of the Obtained Distillates
Article first published online: 27 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 5, pages S770–S776, May 2013
How to Cite
Balcerek, M., Pielech-Przybylska, K., Patelski, P., Sapińska, E. and Księżopolska, M. (2013), The Usefulness of Intermediate Products of Plum Processing for Alcoholic Fermentation and Chemical Composition of the Obtained Distillates. Journal of Food Science, 78: S770–S776. doi: 10.1111/1750-3841.12097
- Issue published online: 6 MAY 2013
- Article first published online: 27 MAR 2013
- Manuscript Accepted: 31 JAN 2013
- Manuscript Received: 9 OCT 2012
- syrup after candisation
In this study, an evaluation of intermediate products of plum processing as potential raw materials for distillates production was performed. Effects of composition of mashes on ethanol yield, chemical composition and taste, and flavor of the obtained spirits were determined. The obtained results showed that spontaneous fermentations of the tested products of plum processing with native microflora of raisins resulted in lower ethanol yields, compared to the ones fermented with wine yeast Saccharomyces bayanus. The supplementation of mashes with 120 g/L of sucrose caused an increase in ethanol contents from 6.2 ± 0.2 ÷ 6.5 ± 0.2% v/v in reference mashes (without sucrose addition, fermented with S. bayanus) to ca. 10.3 ± 0.3% v/v, where its highest yields amounted to 94.7 ± 2.9 ÷ 95.6 ± 2.9% of theoretical capacity, without negative changes in raw material originality of distillates. The concentrations of volatile compounds in the obtained distillates exceeding 2000 mg/L alcohol 100% v/v and low content of methanol and hydrocyanic acid, as well as their good taste and aroma make the examined products of plum processing be very attractive raw materials for the plum distillates production.
The obtained results confirm the usefulness of intermediate products of plum processing for the production of spirits. After an additional treatment (that is, maturation in the presence of oak wood), those spirits can be used for the production of fruit vodkas (slivovitz, brandy).