Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains

Autor(en): Schehl, B
Lachenmeier, D
Senn, T
Heinisch, JJ
Stichwörter: Agriculture; Agriculture, Multidisciplinary; BEVERAGES; Chemistry; Chemistry, Applied; ETHYL CARBAMATE; fermentation; flavor compounds; Food Science & Technology; FOODS; fruit mashes; FRUIT SPIRITS; Saccharomyces cerevisiae; SACCHAROMYCES-CEREVISIAE; sensory analysis; WINE-YEAST
Erscheinungsdatum: 2005
Herausgeber: AMER CHEMICAL SOC
Journal: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volumen: 53
Ausgabe: 21
Startseite: 8230
Seitenende: 8238
Zusammenfassung: 
To evaluate the influence of stone content on spirit quality from stone fruit, cherry and plum mashes were prepared and fermented with a commercial and a diploid laboratory yeast strain. Fermentation parameters such as sugar content and ethanol production were followed. Despite an initial lag phase in cherry spirits, both yeast strains performed similarily, as substantiated by the determination of specific flavor compounds, ethyl carbamate, and methanol in the mashes and after distillation. The spirits produced were subjected to sensory analyses by trained panels of at least 25 judges. Although mashes retaining the stones could be clearly distinguished from those where the stones had been removed, no significant preference could be attributed to either spirit, indicating that qualities added by the presence of stones during fermentation are largely a matter of personal taste. Interestingly, the yeast strain used for fermentation seemed to have little influence on the spirit quality.
ISSN: 00218561
DOI: 10.1021/jf0511392

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