Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

Silva, M.L.; Macedo, Ângela C.; Malcata, F. Xavier

doi:10.1177/108201320000600403

Cited by 79 publications

(30 citation statements)

References 37 publications

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“…25 Despite of all these difficulties, as example and with information purposes, Table S3 (SI section) exhibits some chemical concentration data for select compounds in cachaça and bagaceira for the head, heart and tail fraction and for the heart fraction of orujo, bagaceira, grappa and rum. 15,25,26 According to these results, except for capric acid, the concentrations of lauric acid, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl dodecanoate, methanol, acetaldehyde, propanol, 1-butanol and 2-butanol on general, independent of the fraction (head, heart and tail) are present in higher concentration in bagaceira than in cachaça. Capric acid concentration is only higher in the cachaça than in bagaceira when the head fraction is concerned.…”

Section: Resultsmentioning

confidence: 83%

“…[9][10][11][12][13][14][15] A part from a few examples, in case of sugarcane spirits obtained through alembic distillation, a quantitative analysis of the cutting process fractions has not received the deserved attention compared to what is described for other distillated spirits. Cardeal et al 16 monitored the alembic distillation process by fingerprint chromatogram analysis without using chemometrics tools.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions

Serafim¹,

Galinaro²,

Silva³

et al. 2012

J. Braz. Chem. Soc.

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As concentrações de 39 compostos orgânicos foram determinadas em três frações (cabeça, coração e cauda) obtidas da destilação em alambique do caldo de cana fermentado. Os resultados foram avaliados utilizando-se análise de variância (ANOVA), teste de Tukey, análise de componentes principais (PCA), agrupamento hierárquico (HCA) e análise discriminante linear (LDA). De acordo com PCA e HCA, os dados experimentais conduzem à formação de três agrupamentos. As frações de cabeça deram origem a um grupo mais definido. As frações coração e cauda apresentaram alguma sobreposição coerente com sua composição em ácidos. As habilidades preditivas de calibração e validação dos modelos gerados pela LDA para a classificação das três frações foram de 90,5 e 100%, respectivamente. Este modelo reconheceu como coração doze de treze cachaças comerciais (92,3%) com boas características sensoriais, apresentando potencial para a orientação do processo de cortes.Concentrations of 39 organic compounds were determined in three fractions (head, heart and tail) obtained from the pot still distillation of fermented sugarcane juice. The results were evaluated using analysis of variance (ANOVA), Tukey's test, principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). According to PCA and HCA, the experimental data lead to the formation of three clusters. The head fractions give rise to a more defined group. The heart and tail fractions showed some overlap consistent with its acid composition. The predictive ability of calibration and validation of the model generated by LDA for the three fractions classification were 90.5 and 100%, respectively. This model recognized as the heart twelve of the thirteen commercial cachaças (92.3%) with good sensory characteristics, thus showing potential for guiding the process of cuts.

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Section: Resultsmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions

Serafim¹,

Galinaro²,

Silva³

et al. 2012

J. Braz. Chem. Soc.

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“…Higher alcohols are the secondary metabolites from yeast fermentation . Higher alcohols are the most abundant volatile group in grape-based spirits such as Grappa and Rakı (Silva & Malcata, 2000;.…”

Section: Volatile Compoundsmentioning

confidence: 99%

Effect of triple pot still distillation on the volatile compositions during the Rakı production

Darıcı

Bergama

Cabaroğlu

2019

J Food Process Preserv

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Rakı is a traditional alcoholic spirit that distills from grapes/raisins distillate so‐called suma with aniseed (Pimpinella anisum) in the copper pot still distillers. During distillation, middle‐cut fractions are separated and used for Rakı productions. Lately, triple pot still distillations as a new process is also used for production. In this study, effect of distillation numbers on volatile compounds of middle‐cut fraction during the Rakı production was investigated. Minor volatiles were extracted with liquid–liquid extraction method and analyzed with GC‐MS/FID. Major volatiles were analyzed by direct injection with GC‐FID. Odor‐active compounds are also identified by GC‐O technique. While the number of distillations increased, the amount of volatiles from aniseed and suma decreased and the amount of higher alcohols, esters, and aldehydes of middle‐cut fractions are decreased. The highest amount of volatiles based on aniseed are determined as trans‐anethole, estragole, cis‐anethole, and γ‐himachalene. Odor‐active compounds were identified as anethole, estragole, linalool, ethyl‐2‐methyl‐butanote, γ‐himachalene, and p‐anisaldehyde. Practical applications Rakı is produced by distillation of “suma (grape distillate)” with aniseed (Pimpinella anisum) in traditional copper distillers (pot still) having volume of 5.000 liters. Suma is the distillate originating from grapes/raisin that is distilled up to 94.5% v/v alcohol by column still distillation with the purpose of keeping the flavor and smell of grapes. Rakı is a reach product in term of volatile compounds coming from grape distillate and aniseed. Despite of simple (traditional) pot still distillations, triple pot still distillations as a new process is also used in order to improve the quality for Rakı production. While the number of distillations increased, the amount of esters, terpenes, and aldehydes and volatile phenols are decreased. Off‐flavors coming from suma as like pungent, woody, fishy smells are separated with increasing the number of the distillations. So perceptions of odor‐active compounds that is desired become more powerful in triple distillation.

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“…By reason of their diverse application fields, the extraction and isolation of phenolic compounds from fruits and vegetables have been conducted, however the search for renewable sources attracted scientists towards waste products. Grape byproducts are a rich source of phenolic compounds, ethanol [15], tartrates [16], citric acid [17], malic acid [18] and alimentary fibers [19]. They have been re-assimilated into the food cycle, avoiding major environmental problems, especially those of the phenols increased chemical and biochemical oxygen demands [20].…”

Section: Introductionmentioning

confidence: 99%

An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology

Rajha¹,

Darra²,

Vorobiev³

et al. 2013

FNS

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Due to their beneficial effects on human health, phenolic compounds are increasingly attracting the attention of scientists and researchers all over the world. The main interest is in the extraction process of those natural plant-originated compounds from fruits, vegetables and plant wastes, namely grape wastes, in which phenolic compounds are the most abundant secondary metabolites. This waste exploitation not only re-assimilates those byproducts into the food cycle, but also avoids major environmental problems. Herein, the optimization of the phenolic compounds concentration and free radical scavenging activity from Cabernet Sauvignon grape byproducts was conducted, using multi-response surface methodology. A conventional solid-liquid extraction process was performed with pure water as a solvent to study the effects of both time and temperature on the procedure. The maximal phenolic compounds concentration (878.9 mg/L) was reached at 47℃ after 30 hours while the optimal free radical scavenging activity (41.15%) was obtained at 30℃ after 20 hours. A multi-response surface methodology compromised between the quantity and the quality of the extracted phenolics, and the parameters maximizing both responses were obtained at 37℃ and 28 hours. This low-cost and energy saving process provides an excellent tool for further industrial applications

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Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

Cited by 79 publications

References 37 publications

Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions

Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions

Effect of triple pot still distillation on the volatile compositions during the Rakı production

An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology

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