title: The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates.
abstract: 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.
authors.affiliation: Dept. of Spirit and Yeast Technology, Inst. of Fermentation Technology and Microbiology, Lodz Univ. of Technology, Wolczanska 171/173, Lodz 90-924, Poland. maria.balcerek@p.lodz.pl
authors.forename: Maria
authors.initials: M
authors.lastname: Balcerek
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Pielech-Przybylska
authors.forename: Piotr
authors.initials: P
authors.lastname: Patelski
authors.forename: Ewelina
authors.initials: E
authors.lastname: Sapińska
authors.forename: Mirosława
authors.initials: M
authors.lastname: Księżopolska
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000431:Ethanol / Q000032:analysis* / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D006801:Humans; D006856:Hydrogen Cyanide / Q000032:analysis; D000432:Methanol / Q000032:analysis; D009812:Odorants; D027861:Prunus / Q000737:chemistry*; D012440:Saccharomyces / Q000254:growth & development; D012441:Saccharomyces cerevisiae / Q000254:growth & development; D013395:Sucrose / Q000032:analysis / Q000378:metabolism; D013649:Taste; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D006856:Hydrogen Cyanide; D000431:Ethanol; D013395:Sucrose; D000432:Methanol