Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits

Abstract

Orujo is a traditional alcoholic beverage produced in Galicia (northwest Spain) from distillation of grape pomace, a byproduct of the winemaking industry. In this study, the effect of the distillation system (copper charentais alembic versus packed column) and the yeast strain (native yeast L1 versus commercial yeast L2) on the chemical and sensory characteristics of orujo obtained from Albariño (Vitis vinifera L.) grape pomace has been analyzed. Principal component analysis, with two components explaining 74% of the variance, is able to clearly differentiate the distillates according to distillation system and yeast strain. Principal component 1, mainly defined by C6-C12 esters, isoamyl octanoate, and methanol, differentiates L1 from L2 distillates. In turn, principal component 2, mainly defined by linear alcohols, linalool, and 1-hexenol, differentiates alembic from packed column distillates. In addition, an aroma descriptive test reveals that the distillate obtained with a packed column from a pomace fermented with L1 presented the highest positive general impression, which is associated with the highest fruity and smallest solvent aroma scores. Moreover, chemical analysis shows that use of a packed column increases average ethanol recovery by 12%, increases the concentration of C6-C12 esters by 25%, and reduces the concentration of higher alcohols by 21%. In turn, L2 yeast obtained lower scores in the alembic distillates aroma profile. In addition, with L1, 9% higher ethanol yields were achieved, and L2 distillates contained 34%-40% more methanol than L1 distillates.

Aroma compounds in barrel aged apple distillates from two different distillation techniques

“…Further, Matias-Guiu et al (34) state that methanol was the only head compound which maintained a similar concentration through the distillation. In contrast to our results, the results of Arrieta-Garay et al (44), there is no difference in methanol content (in grape pomace spirits) depending on the distillation system employed (alembic pot still or packed column distillations) while Léauté (8) and Garcia-Llobodanin et al (3) observed that the methanol content was higher in alembic distillates than column distillates.…”

“…Although it has a limited sensory impact , its presence in spirits is important due to its toxicity. The concentration of methanol in all distillates in this study was <1200 g/hL of ethanol, which is the official limit of the European Council (N‐110/2008) for apple spirits. The concentration of methanol was influenced by both experimental factors and their interaction.…”

Research of Technological Parameters and Criteria For Evaluating Distillate Production From Dried Jerusalem Artichoke

“…Despite the high content of this group of volatile components, no significant correlation was found between their total concentration and tasting assessment. Isobutanol and isoamylol, which are the main components of fusel oils, were contained in the studied samples in concentrations from 598 to 1100 mg/dm 3 a.a. and from 1300 to 2459 mg/dm 3 a.a, respectively, which significantly exceeded their threshold concentrations in aroma perception (Arrieta-Garay et al, 2014). However, it was found that the coefficients of pair correlation of these components with the organoleptic evaluation of distillates had low values (0.115 and 0.087), respectively.…”

Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins

“…However, most of the current investigations on CCA have been devoted to the analysis and bioactive effects of the non-volatile substances [ 10 , 11 ] and the investigations on volatile components of CCA have been rarely reported. A series of methods can be used to obtain the volatile flavour compounds of CCA like distillation [ 12 ], Headspace-solid phase microextraction (HS-SPME) [ 13 ], solid-phase extract (SPE) [ 14 ], simultaneous distillation and extraction (SDE) [ 15 , 16 ] and so on. Mao et al [ 17 ] studied the volatile components of CCA from Shangdong by gas chromatography–mass spectrometry (GC–MS) analysis of distilled samples.…”