title: Methanol content of grappa made from New York grape pomace.
abstract: This research was undertaken to determine the methanol content of grappa made from the sweet pomace of five grape varieties grown in the Finger Lakes wine region of New York state. The mean concentrations of methanol (N=3) in the distilled spirits made from the pomace samples of Niagara, Cayuga White, Gewurztraminer, Chardonnay, and Riesling grapes were estimated to be 44, 38, 138, 55, and 112 mg/100mL of 40% alcohol, respectively. The results of this work indicate that the sweet pomace of five New York grape varieties could be used in the production of grappa with a methanol level within the United States legal limit of 280 mg/100mL of 40% alcohol.
authors: Department of Food Science and Technology, Cornell University, 630 W North Street, Geneva, NY 14456, USA. YDH1@cornell.edu
authors: Yong D
authors: YD
authors: Hang
authors: Edward E
authors: EE
authors: Woodams
mesh_terms: D005285:Fermentation; D000432:Methanol / Q000032:analysis*; D009518:New York; D027843:Vitis / Q000737:chemistry*; D014866:Waste Products / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D014866:Waste Products; D000432:Methanol