Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Schehl, Beatus D.; Lachenmeier, Dirk W.; Senn, Thomas; Heinisch, Jürgen J.

doi:10.1021/jf0511392

Cited by 39 publications

(42 citation statements)

References 17 publications

(18 reference statements)

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“…It means that one product of hydrolysis is desirable (consumers often desire the typical 'biter almond'), and the other be accompanied by detrimental inluences and health risks [58]. It is particularly important not to largely crush the stone during preparation of stone fruits mashes for the fermentation.…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

“…Another important item is that distiller should not be carried out distillation of fermented mash with stone in the pot. Investigation of Schehl et al [58] showed that the presence or absence of stones in the mashes cannot be used as a general quality criterion. Their data provide strong evidence that the preference biter almond lavour of spirits or the spirit, without this lavour, will remain a mater of personal taste.…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

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Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

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Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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“…After oxidation to cyanate, it reacts with ethanol to form ethyl carbamate (Aresta et al 2001;Battaglia et al 1990;MacKenzie et al 1990;Taki et al 1992;Wucherpfennig et al 1987). Because of the fact that the concentration of ethyl carbamate varies over a broad range in stone-fruit spirits, a light-and time-dependent formation after distillation and storage can be assumed (Andrey 1987;Baumann and Zimmerli 1988;Lachenmeier et al 2005;Mildau et al 1987;Schehl et al 2005;Suzuki et al 2001;Zimmerli and Schlatter 1991).…”

Section: Ethyl Carbamate (Urethane)mentioning

confidence: 99%

Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

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The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

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“…This is currently accomplished by using selected and well-characterised existing commercial yeast strains with low urea excretion during fermentation (Butzke and Bisson, 1997). Each specific food processing application nevertheless needs a specific optimization step and the use of specific strains in specific conditions (Schehl et al, 2005). Another possibility is to use urease enzyme to limit urea level.…”

Section: Preventing Actions and Related Environmental Issuesmentioning

confidence: 99%

Ethyl Carbamate in Foods and Beverages – A Review

Weber

Шарыпов

2009

Climate Change, Intercropping, Pest Control and Beneficial Microorganisms

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Foods and beverages contain many toxic chemicals that raise health concerns. Ethyl carbamate (EC) or urethane is the ethyl ester of carbamic acid. It occurs at low levels, from ng/L to mg/L, in many fermented foods and beverages. EC is genotoxic and carcinogenic for a number of species such as mice, rats, hamsters and monkeys. It has been classified as a group 2A carcinogen, "probably carcinogenic to humans", by the World Health Organization's International Agency for Research on Cancer (IARC) in 2007. The benchmark dose lower limit of EC is 0.3 mg/kg bw/day and the mean intake of EC from food is approximately 15 ng/kg bw/day. Those levels were calculated for relevant foods including bread, fermented milk products and soy sauce. Alcoholic beverages were not included in this calculation. However, high levels of EC can be found in distilled spirits at concentrations ranging from 0.01 mg/L to 12 mg/L depending on to the origin of spirit. Alcoholic drinks should thus be considered as a source of EC. EC is produced by several chemical mechanisms: first, from urea and various proteins like citrulline produced during the fermentation step, and second from cyanide and hydrocyanic acid, via EC precursors such as cyanate. A large panel of EC formation mechanisms is described from simple ethanolysis of urea in homogeneous liquid phase to photochemical oxidation of cyanide ion or complex heterogeneous gas/solid catalytic reactions. Determination of EC in foods and beverages involves various strategies according to the material, food or beverage, solid or liquid, and according to the concentration, from ng/L to mg/L. Usually adapted extractive techniques and pre-concentration steps are followed by analysis by gas chromatography coupled to mass spectrometry (GC-MS of GC-MS-MS). High-performance liquid chromatography (HPLC) and semi-quantitative spectroscopic methods (infra-red) are also proposed as valuable alternatives to the classical but time-consuming GC-MS. Various preventing methods are developed and used in some cases at industrial scale to lower EC levels in food. Two types of preventing methods are described. practices in all steps of the chain of food (or beverages) production lead, in general, to low EC level. Secondly, the abatement of EC precursors can be done by adapted enzymatic, physical-chemical or chemical methods according to the nature of raw materials and conditions of their production processes.

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Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Cited by 39 publications

References 17 publications

Distillation Techniques in the Fruit Spirits Production

Distillation Techniques in the Fruit Spirits Production

Carcinogenic compounds in alcoholic beverages: an update

Ethyl Carbamate in Foods and Beverages – A Review

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