Agricultural distillates from Polish varieties of rye

Abstract

We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research included the analysis of mashes prepared from the following rye cultivars: Dańkowskie Złote, Dańkowskie Diament, Amilo, and Amber. It has been shown that the use of the cv. Dańkowskie Diament rye had a significant effect on the concentration of acetaldehyde in the distillate obtained. Its content in this distillate was 2.5-fold higher than in the spirit obtained from rye cv. Amilo. It is also worth mentioning that in the distillate made from horyńrye cv. Amilo the lowest concentration of higher alcohols was observed.

Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch

“…The starch content of the rye grain used in the study (cv. Dańkowskie Diament) was consistent with the literature data [15]. In turn, the starch content of cereal malts was lower as a result of the development of enzymes hydrolyzing starch to soluble saccharides [16,17].…”

“…A significant criterion in selecting raw materials for efficient ethanol production is sugar content. Cereal grains are valued for their high efficiency because they are rich in starch [15]. The starch content of the rye grain used in the study (cv.…”

“…As regards the non-hydrolyzed dextrins remaining in the tested mashes upon fermentation completion, relatively higher concentrations of those compounds were found in mashes prepared from unmalted cereal grains and cereal malts by the PLS method than in trials in which unmalted grains were subjected to pressure-thermal treatment in a Henze steamer. Under a water vapor pressure of 0.4 MPa (150 °C), the cellular structure of cereal grain was destroyed, enabling the release and accessibility of starch to enzymes [15]. Moreover, the relatively low β-amylase activity of the applied cereal malts is the probable cause of incomplete starch hydrolysis.…”

Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

“…Subsequent to this, Klosowski and Czuprynski [55] suggested that no statistical differences could be determined between the two strains of the yeast examined and that the differences in fermentation by-products in the final spirit were narrowed down to the raw material used. Pietruszka and St Szopa [58] took this further and demonstrated that differences in the concentration of spirit volatile congeners could be detected between different varieties of rye used as a raw material. The preconditioning of distillers' yeast (M strain) has been proven to have a negative impact on the production of volatile esters [59].…”

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

“…As a distillers' raw material, cereal grain is valued for its high efficiency because it is rich in starch [38]. The starch content in the used in our study rye grains Dańkowskie Złote cv.…”