Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace

Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace The current investigation was conducted to determine the influence of pectinase treatment on fruit spirits produced from apple mash, juice, and pomace. Crispin apples were processed into apple mash, juice, and pomace in our pilot-plant, and fermented with a commercial Red Star wine yeast ( Sachharomyces cerevisiae Davis 904). After fermentation, the samples of fermented apple mash, juice, and pomace were distilled, and the distillates were analyzed by HPLC with a Bio-Rad Aminex HPX 87H column and a refractive index detector. Methanol, ethanol, n -propanol, iso -butanol, and iso -amyl alcohol were identified as the major alcohols in all the apple spirits. Student's t -test results indicate that there are significant differences between the methanol concentrations of pectinase treated and non-pectinase treated apple spirits. Duncan's multiple range tests show significant differences in the concentrations of methanol of the fruit spirits made from apple mash, juice, and pomace. Apple pomace yielded significantly higher methanol concentrations than apple mash and juice. Pectinase treatment had little effect on the concentrations of n -propanol, iso -butanol, and iso -amyl alcohol. It is concluded that fruit spirits made from the pectinase treated mash, juice, and pomace of Crispin apples had methanol concentrations significantly above the United States FDA guidance of 0.35% by volume or 280 mg/100 mL of fruit brandy containing 40% ethanol. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Process Biochemistry Elsevier

Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace

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Publisher
Elsevier
Copyright
Copyright © 2011 Elsevier Ltd
ISSN
1359-5113
D.O.I.
10.1016/j.procbio.2011.06.020
Publisher site
See Article on Publisher Site

Abstract

The current investigation was conducted to determine the influence of pectinase treatment on fruit spirits produced from apple mash, juice, and pomace. Crispin apples were processed into apple mash, juice, and pomace in our pilot-plant, and fermented with a commercial Red Star wine yeast ( Sachharomyces cerevisiae Davis 904). After fermentation, the samples of fermented apple mash, juice, and pomace were distilled, and the distillates were analyzed by HPLC with a Bio-Rad Aminex HPX 87H column and a refractive index detector. Methanol, ethanol, n -propanol, iso -butanol, and iso -amyl alcohol were identified as the major alcohols in all the apple spirits. Student's t -test results indicate that there are significant differences between the methanol concentrations of pectinase treated and non-pectinase treated apple spirits. Duncan's multiple range tests show significant differences in the concentrations of methanol of the fruit spirits made from apple mash, juice, and pomace. Apple pomace yielded significantly higher methanol concentrations than apple mash and juice. Pectinase treatment had little effect on the concentrations of n -propanol, iso -butanol, and iso -amyl alcohol. It is concluded that fruit spirits made from the pectinase treated mash, juice, and pomace of Crispin apples had methanol concentrations significantly above the United States FDA guidance of 0.35% by volume or 280 mg/100 mL of fruit brandy containing 40% ethanol.

Journal

Process BiochemistryElsevier

Published: Oct 1, 2011

References

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