Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products

Versini, G.; Franco, Mario Andrea; Moser, S.; Barchetti, P.; Manca, G

doi:10.1016/j.foodchem.2008.08.003

Cited by 44 publications

(82 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its content may be affected by grape pomace was fermented with bottoms or lees, which is very rich in esters. With regard to the sum of acetates of higher alcohols, responsible for banana and apple scents of origin fermentative (Versini, Franco, Moser, Barchetti, & Manca, 2009) we observe that distilled of Mencia are found higher values. Rapp and Versini (1991) put in evidence that the isoamylic alcohols in wines are significantly correlated with the yeast assailable nitrogen level in the matrix.…”

Section: Volatile Profile In Orujo Of Galiciamentioning

confidence: 73%

See 1 more Smart Citation

Fast determination of principal volatile compounds in distilled spirits

López-Vázquez¹,

Bollaín

Berstsch³

et al. 2010

Food Control

View full text Add to dashboard Cite

Section: Volatile Profile In Orujo Of Galiciamentioning

confidence: 73%

“…2-phenyletanol, quite exclusive of fermentative origin (Versini et al, 2009), is significantly higher in case of Catalán Roxo. Its content may be affected by the dominant yeast type during the mash fermentation, but mostly by the intensity of the tail cut at the distillation.…”

Section: Volatile Profile In Orujo Of Galiciamentioning

confidence: 84%

Fast determination of principal volatile compounds in distilled spirits

López-Vázquez¹,

Bollaín

Berstsch³

et al. 2010

Food Control

View full text Add to dashboard Cite

“…They are consumed in various countries all over the world. Very often fruit spirits represent the national drink of the country, so the Hungarians are proud on their apricot spirits; French on Calvados; Italians on apple spirits [1]; Greeks on mulberry spirits [2]; Balkan countries [3,4] and Eastern European countries on plum spirits [5]; and Germans and Swiss on their 'kirschwasser' [6]. Although fruit spirits could be made from each type of fruit that contains at least a few amounts of sugar, either cultured or wild fruit, the most popular fruit spirits are made from plums, cherries, apples, pears, apricots and quinces.…”

Section: Introductionmentioning

confidence: 99%

Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

View full text Add to dashboard Cite

During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

show abstract

“…Moreover, Koch et al [7] demonstrated the importance of (E)-2-hexenal in the odour of apple essences. The concentration of these compounds in apple juice, and essence apple varies from (1 to 2400) mg·dm -3 [6,[8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%