Aromatic Characterization of Pot Distilled Kiwi Spirits

• Published in: Journal of agricultural and food chemistry Vol. 60; no. 9; pp. 2242 - 2247
• Main Authors: López-Vázquez, Cristina, García-Llobodanin, Laura, Pérez-Correa, José Ricardo, López, Francisco, Blanco, Pilar, Orriols, Ignacio
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 07.03.2012
• Subjects: Actinidia; alcohols; Biological and medical sciences; distillates; Distillation - methods; Ethanol - analysis; Fermentation; Food industries; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; juices; Odorants - analysis; Saccharomyces cerevisiae; Saccharomyces cerevisiae - metabolism; taste; Volatile Organic Compounds - analysis; Wine - analysis; wines; yeasts; Spain; kiwi spirit; aromatic composition; fermentation; alcoholic beverages; Characterization; Alcoholic beverage; Fermentation; aromatic composirion
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf204310v

This study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwis of the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from the EVEGA yeast collection) and L2 (S. cerevisiae Uvaferm BDX from Lallemand) were assessed to obtain a highly aromatic distillate. The kiwi spirits obtained were compared with other fruit spirits, in terms of higher alcohols, minor alcohols, monoterpenols, and other minor compounds, which are relevant in determining the quality and taste of the kiwi spirits. It was found that the kiwi juice fermented with yeast L1 produced a more aromatic distillate. In addition, kiwi distillates produced with both yeasts had the same ratio of trans-3-hexen-1-ol and cis-3-hexen-1-ol, which is lower than that found in other fruit distillates.