Production and Characterization of Distilled Alcoholic Beverages Obtained by Solid-State Fermentation of Black Mulberry (Morus nigra L.) and Black Currant (Ribes nigrum L.)

Abstract

The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented with Sacchromyces cerevisiae IFI83. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. However, the amount of volatile substances in the black currant distillate (121.1 g/hL absolute alcohol (aa)) was lower than the minimum limit (200 g/hL aa) fixed by the aforementioned regulation. The mean volatile composition of both distillates was different from other alcoholic beverages such as four commercial Galician orujo spirits, Portuguese bagaceiras, and two distillates obtained from fermented whey and blackberry. The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics.

Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

“…Solid-state fermentations of the fruit pulps were performed as described in a previous paper (Alonso-González, Torrado-Agrasar, Pastrana, Orriols, & Guerra, 2010). Frozen fruit samples were thawed at room temperature and homogenized for 5 min in an Ultraturrax Ika T5 (IKA Ò Werke GmbH & Co. KG; Staufen, Germany) at 9500 rpm.…”

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

“…1-Hexanol is considered to be favorable at concentrations between 0.5 to 10 mg 100 mL -1 aa (González et al, 2010;Perestrelo et al, 2006). In this study, the concentration of 1-hexanol was lower using WCY (mean of 5.33 mg 100 mL -1 aa) and it could be considered a positive characteristic for these samples.…”

“…These values were comparable among different varieties of banana and fruit wines (Alvarenga et al, 2011;González et al, 2010). The independent variables significantly influenced the kinetic parameters.…”

“…Favorable keynotes to alcoholic beverages have been attributed to 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 1-hexanol (González et al, 2010;López-Vázquez et al, 2010;Reddy & Reddy, 2011). 1-Hexanol is partially a non-alcoholic fermentation product which contributes to a green, grassy and leafy odour affecting both the aroma and taste of the beverage (González et al, 2010;Selli et al, 2012).…”

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidiiFoex) wine

“…But researches about the methanol in wine are very limited. Besides, although some studies have been done on the methanol content of wines, such as Carambola wine (James et al, 2005), Greek kiwi Wine (Soufleros et al, 2001), Litchi Wine (Wu et al, 2011) and black Mulberry alcoholic beverages (Elisa et al, 2010) in several wine-producing countries, including, Italy (Caruso et al, 2011), the USA (Lee et al, 1979), and Chile (Carvallo et al, 2011), etc., no data have been reported on the effects of different factors on the methanol content in Chinese spine grape wine. It is thus of extensive practical significance to discuss the influence factors and control methods for the methanol generated in the spine grape winemaking process.…”