Investigation of technological approaches for reduction of methanol formation in plum wines

Miljić, Uroš; Puškaš, Vladimir; Vučurović, Vesna M.

doi:10.1002/jib.376

“…Further technological approaches for inactivation of methylesterase are thermosonication (ultrasound plus temperature at 70° led to 30% methanol reduction in plum wine) or use of microwaves (70 °C for 1 min led to 70% methanol reduction in plum wine). The authors indicated an additional nonthermal effect of both ultrasonication and microwaving with improved sensory properties of the product [ 41 ].…”

Section: Factors Influencing the Methanol Content Of Fruit Spiritsmentioning

confidence: 99%

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Blumenthal

¹

,

Steger²,

Einfalt

³

et al. 2021

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Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.

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“…The acetaldehyde is one of the most important carbonyl compounds produced during fermentation, which at low levels contributes to fruity flavors, while high concentrations (200 mg/L) cause flatness in wines [36]. It was present in all analyzed jerkums.…”

Section: Volatile Compounds Of Fresh Plum Mustsmentioning

confidence: 97%

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Januszek¹,

Satora²

2021

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Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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“…Further technological approaches for inactivation of methylesterase are thermosonication (ultrasound plus temperature at 70° led to 30% methanol reduction in plum wine) or use of microwaves (70°C for 1 min led to 70% methanol reduction in plum wine). The authors indicated an additional non-thermal effect of both ultrasonication and microwaving with improved sensory properties of the product [41].…”

Section: Inhibition Of Pectin Methylesterase By Sterilization Of Mashmentioning

confidence: 97%

Methanol Mitigation During Manufacturing of Fruit Spirits With Special Consideration of Novel Coffee Cherry Spirits

Blumenthal¹,

Steger²,

Einfalt³

et al. 2021

Preprint

View full text Add to dashboard Cite

Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.

show abstract

Investigation of technological approaches for reduction of methanol formation in plum wines

Cited by 20 publications

References 18 publications

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Methanol Mitigation During Manufacturing of Fruit Spirits With Special Consideration of Novel Coffee Cherry Spirits

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