Changes in the Major Volatile Compounds of Cider Distillates During Maturation

Mangas, J. J.; Rodrı́guez, Roberto; Moreno, José David; Blanco, Domingo

doi:10.1006/fstl.1996.0054

Cited by 29 publications

(37 citation statements)

References 9 publications

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“…No significant differences (p 4 0.05) were observed between barrels (Table 2). This behavior is consistent with studies focused on rum, wine and cider distillates (Mangas, Rodrı´guez, Moreno, & Blanco, 1996b;Pino et al, 1996). However, it does not coincide with Ceden˜o and Á lvarez-Jacobs (2003), who report that these volatile compounds diminish throughout tequila maturation.…”

Section: Discussionsupporting

confidence: 91%

Physicochemical quality of tequila during barrel maturation. A preliminary study

López-Ramírez¹,

Campo²,

Escalona‐Buendía³

et al. 2013

CyTA - Journal of Food

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Physicochemical quality of tequila during barrel maturation. A preliminary study Calidad fisicoquímica del tequila durante su maduración en barrica. Un estudio preliminar Silver Tequila 100% agave was aged in new oak barrels from four French regions. The evolution of physicochemical parameters regulated by Official Mexican Standard, as well as color, turbidity, total acidity and pH were assayed during 34 weeks of maturation. Analysis of variance (ANOVA) showed significant differences between barrel origin on furan-2-carboxaldehyde, dry extract, color and turbidity; and throughout maturation time on all evaluated parameters, except for total acidity, ethanol, and butan-2-ol. The principal component analysis (PCA) made it possible to separate three different groups corresponding to Silver (S), Aged (A), and tequilas during ripening transition (G), as well as to describe an evolution in two steps. Finally, general discriminant analysis (GDA) made it possible to classify correctly 69% of the samples according to barrel origin and 100% of the samples as G and A tequilas.

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Section: Discussionsupporting

confidence: 91%

Physicochemical quality of tequila during barrel maturation. A preliminary study

López-Ramírez¹,

Campo²,

Escalona‐Buendía³

et al. 2013

CyTA - Journal of Food

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“…While methanol does not directly aff ect the fl avour of the distillate, it is subjected to restrictive controls, owing to its high toxicity (54). In our study, the concentration of methanol was observed to decrease in the majority of samples (Tables 4 and 6), as a consequence of sorption and esterifi cation reactions (46). Only treatment with ultrasound led to a signifi cant increase in methanol content in the fi rst 3 months of ageing, aft er which there were no signifi cant further changes.…”

Section: Changes In Concentrations Of Major Volatile Compoundsmentioning

confidence: 49%

“…The lack of signifi cant diff erences between the content of acetaldehyde in samples aged at 20 or 35 °C (variants A and C) can be interpreted as a consequence of the partial oxidation of ethanol at elevated temperatures (45). Mangas et al (46) report that throughout maturation, acetaldehyde can be produced directly from ethanol, and its interaction with ethanol results in the production of acetal. This was confi rmed by the results for acetaldehyde concentration revealed in our study (Table 3).…”

Section: Changes In Concentrations Of Major Volatile Compoundsmentioning

confidence: 99%

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Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Balcerek¹,

Pielech‐Przybylska²,

Dziekońska‐Kubczak³

et al. 2017

Food Technol. Biotechnol.

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“…It was reported that methanol is produced by the hydrolysis of pectic substances (Mangas et al, 1995). High level of methanol in raw spirits maybe explained by the intense liquefaction of grains especially the grain hull during the distilling process.…”

Section: Volatile Compositions Of Different Raw Spiritsmentioning

confidence: 99%

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Zheng

Liang

Huang

et al. 2014

FSTR

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The manufacturing procedures of spirits in the world such as whisky, brandy, rum, vodka, cachaça, and Chinese spirits are constituted of three consecutive processes: fermentation, distillation and ageing. For these processes, distillation process is closely correlated with the quality and yield of the raw spirit. Alembic stills and column stills are applied to the distillation of brandy, whisky, and cachaça. The former has no trays or appreciable reflux and requires multiple distillation to achieve high-proof raw spirits, while the latter has a reflux column to decreases the concentration of the congeners in raw spirits (Claus and Berglund, 2005). A distinct device called as Zeng-tong (Li et al., 2012) has been widely applied to the distillation of Chinese spirits for a long history. The Zeng-tong is composed of reboiler, taper barrel, condenser and other attachments, such as stream pipes, lid and tube type heat exchanger (shown in Figure 1A). Similar to fruit brandy (Claus and Berglund, 2005), the operation mode of Chinese spirits belongs to a batch distillation. The main production process of Chinese spirits is as follows ( Figure 1B). Prior to the spirit distillation, the fresh grains and grain hull are mixed with the fermented grains to adjust Short communication

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Changes in the Major Volatile Compounds of Cider Distillates During Maturation

Abstract: Principal aroma components in cider distillates

Cited by 29 publications

References 9 publications

Physicochemical quality of tequila during barrel maturation. A preliminary study

Physicochemical quality of tequila during barrel maturation. A preliminary study

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

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