Production of spirits from dry apple pomace and selected yeasts

Madrera, Roberto Rodríguez; Bedriñana, Rosa Pando; Hevia, Ana García; Arce, Marcos Bueno; Valles, Belén Suárez

doi:10.1016/j.fbp.2013.04.005

Cited by 29 publications

(20 citation statements)

References 33 publications

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“…Besides its role in grape wine fermentation H . uvarum has been used as both a single and a mixed starter culture in the fermentation of cocoa (Batista et al ., ; da Veiga Moreira et al ., ), orange wine (Mingorance‐Cazorla et al ., ) and apple cider and spirits (Moura Pietrowski et al ., ; Rodriguez Madrera et al ., ). H .…”

Section: Hanseniaspora Sppmentioning

confidence: 97%

“…Besides its role in grape wine fermentation H. uvarum has been used as both a single and a mixed starter culture in the fermentation of cocoa (Batista et al, 2015;da Veiga Moreira et al, 2013), orange wine (Mingorance-Cazorla et al, 2003) and apple cider and spirits (Moura Pietrowski et al, 2012;Rodriguez Madrera et al, 2013). H. uvarum has also been used to recover ethanol and volatile compounds from waste products resulting from coffee production (Bonilla-Hermosa et al, 2014).…”

Section: Hanseniaspora Sppmentioning

confidence: 99%

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Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Hanseniaspora Sppmentioning

confidence: 97%

Section: Hanseniaspora Sppmentioning

confidence: 99%

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

View full text Add to dashboard Cite

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“…Madrera et al (2013) prepared spirits from dry apple pomace and yeast strains including Saccharomyces cereuisiae, Hanseniaspora uvarum and wine dry yeast with ß-glucosidase enzyme [62]. Fermentations were carried out under 16 ± 2 • C for 4 weeks.…”

Section: Using Apple Pomace In Alcoholic Beverages Productionmentioning

confidence: 99%

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

et al. 2020

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Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low. Pomace is commonly disposed and thrown away as a waste, which results in environmental problems and even public health hazards. As a by-product of the apple juice processing industries, pomace contains plenty of different varieties of nutritionally important compounds, such as carbohydrates, phenolic compounds, dietary fiber and minerals. These important compounds can be recovered from apple pomace, or there is even a possibility of using apple pomace in the food systems directly or after minimal processing. Therefore, apple pomace can be utilized in food products to improve their health benefits and commercial values. This review focuses on the current food applications and influence of apple pomace on the characteristics of various food products.

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“…Selected mutant Saccharomyces cerevisiae S12 exhibited a methanol content during wine fermentations decreased by 73% compared to that of the wild-type strain [63]. On the other hand, Rodríguez Madrera et al reported lower methanol concentrations in apple pomace spirits fermented with indigenous yeast than with commercial wine yeast [54].…”

Section: Selection Of Yeast Strains and Fermentationmentioning

confidence: 99%

“…The use of commercial mash enzymes (i.e. pectolytic enzymes such as pectin methylesterase) always resulted in very high methanol contents (similar to the maximum methanol release potential) [25,53,54]. In the case of Rubinette apples, methanol increases between 5.5% and 12% occur after addition of various pectin enzymes, which are used to liquefy the mashes without adding water, compared to the untreated sample [34].…”

Section: Raw Materials Mash Preparation and Fermentationmentioning

confidence: 99%

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

Blumenthal¹,

Steger²,

Einfalt³

et al. 2021

Preprint

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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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Production of spirits from dry apple pomace and selected yeasts

Cited by 29 publications

References 33 publications

Yeasts found in vineyards and wineries

Yeasts found in vineyards and wineries

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

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

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