Alcoholic beverage from the egg yolk aqueous fraction

Abstract

The development of new techniques for egg yolk fractionation gives new ovoproducts and also new by‐products and wastes. In particular, when the lipidic fraction from egg yolk plasma is obtained, an aqueous fraction, which still contains proteins, lipids and fermentable sugars, is generated. In this work, it is proposed to use this by‐product as substrate to produce a new alcoholic beverage. Fermentations employing Saccharomyces cerevisiae were carried out using this aqueous fraction, native or supplemented with glucose or molasses. The products obtained from supplemented media had ethanol concentrations similar to those found in commercial beverages (2.5–4.5% v/v). The highest ethanol production yield (91%) was obtained with the medium supplemented with molasses after three days of fermentation at 30°C. Results showed that a suitable fermented brew can be obtained to elaborate a beverage with adequate organoleptic characteristics. Copyright © 2016 The Institute of Brewing & Distilling