Aromatic Characterization of Pot Distilled Kiwi Spirits

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...

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Published inJournal 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
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
Author Orriols, Ignacio
Blanco, Pilar
García-Llobodanin, Laura
Pérez-Correa, José Ricardo
López, Francisco
López-Vázquez, Cristina
AuthorAffiliation Universitat Rovira i Virgili
Pontificia Universidad Católica de Chile
Estación de Viticultura y Enología de Galicia (EVEGA)-Ingacal
AuthorAffiliation_xml – name: Universitat Rovira i Virgili
– name: Estación de Viticultura y Enología de Galicia (EVEGA)-Ingacal
– name: Pontificia Universidad Católica de Chile
Author_xml – sequence: 1
  givenname: Cristina
  surname: López-Vázquez
  fullname: López-Vázquez, Cristina
– sequence: 2
  givenname: Laura
  surname: García-Llobodanin
  fullname: García-Llobodanin, Laura
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  givenname: José Ricardo
  surname: Pérez-Correa
  fullname: Pérez-Correa, José Ricardo
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  givenname: Francisco
  surname: López
  fullname: López, Francisco
  email: evegadir@cesga.es, francisco.lopez@urv.cat
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GrantInformation J.R.P.-C. appreciates the support of AGAUR from the Generalitat de Catalunya through Grant 2007PIV-00017 and the Pontificia Universidad Católica de Chile for financial support for a sabbatical visit to the Department d’Enginyeria Química of the Universitat Rovira i Virgili. C.L.-V. acknowledges the Ph.D. fellowship from INIA. The reported research has been funded by FEDER and INIA (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria) (RTA2009-00123-C02-01).
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Keywords kiwi spirit
aromatic composition
fermentation
alcoholic beverages
Characterization
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aromatic composirion
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Snippet 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...
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SubjectTerms Actinidia
alcohols
Biological and medical sciences
distillates
Distillation - methods
Ethanol - analysis
Fermentation
Food industries
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Title Aromatic Characterization of Pot Distilled Kiwi Spirits
URI http://dx.doi.org/10.1021/jf204310v
https://www.ncbi.nlm.nih.gov/pubmed/22321168
https://search.proquest.com/docview/926876368
Volume 60
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