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 in | Journal of agricultural and food chemistry Vol. 60; no. 9; pp. 2242 - 2247 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
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American Chemical Society
07.03.2012
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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. |
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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 – sequence: 3 givenname: José Ricardo surname: Pérez-Correa fullname: Pérez-Correa, José Ricardo – sequence: 4 givenname: Francisco surname: López fullname: López, Francisco email: evegadir@cesga.es, francisco.lopez@urv.cat – sequence: 5 givenname: Pilar surname: Blanco fullname: Blanco, Pilar – sequence: 6 givenname: Ignacio surname: Orriols fullname: Orriols, Ignacio email: evegadir@cesga.es, francisco.lopez@urv.cat |
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Cites_doi | 10.3166/sda.22.265-275 10.1016/j.foodcont.2004.01.005 10.1046/j.1365-2621.2002.00578.x 10.1021/jf020297f 10.5344/ajev.1988.39.4.321 10.5344/ajev.1998.49.1.56 10.1111/j.1750-3841.2008.00768.x 10.1016/j.foodchem.2003.11.006 10.1111/j.1365-2621.2010.02206.x 10.1016/j.jfca.2004.06.010 10.1002/jsfa.2740360507 10.1021/jf0347618 10.1016/j.memsci.2010.05.022 10.17660/ActaHortic.1997.444.102 10.1021/jf0511392 10.1021/jf063733x 10.2202/1556-3758.1114 10.1021/jf101480m 10.1016/j.foodchem.2008.08.003 10.1007/s00217-008-0908-9 10.3746/jkfn.2007.36.6.800 10.1016/S0308-8146(01)00207-2 10.1016/j.foodcont.2010.03.008 10.1002/jsfa.2740680218 10.1016/S0065-2628(08)60059-2 |
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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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SubjectTerms | 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 |
Title | Aromatic Characterization of Pot Distilled Kiwi Spirits |
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