Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars

Kostik, Vesna; Gjorgeska, Biljana; Angelovska, Bistra; Kovacevska, Ivona

doi:10.11648/j.sjac.20140204.12

Cited by 13 publications

(11 citation statements)

References 11 publications

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“…Mendonca et al ( 2011 ) reported 0.05–0.189 % methanol in cachaca produced from banana pulp, while Dato et al ( 2005 ) reported 0.00–0.50 % methanol in cachaica produced from sugarcane in Brazil. Plum wine (Joshi et al 2009 ; Jung et al 2010 ), plum brandy (Kostik et al 2014 ), agave (Leon-Rodriguez et al 2008 ) contain methanol. The substrate for ethanol production is the first probable source of methanol in the beverage.…”

Section: Methanol Contamination In Fermented Beveragesmentioning

confidence: 99%

“…Traditional fermentation is carried out by mixed cultures consisting of yeast, other fungi and bacteria. Though, most of the traditionally fermented food and beverages are dominated by the yeast Saccharomyces cerevisiae, and to a lesser extent Lactobacillus (Jespersen 2003 ; Ogbulie et al 2007 ; Karamoko et al 2012 ; Rokosu and Nwisienyi 1980 ), the presence of other microbes can lead to the production of diverse products including methanol (Dato et al 2005 ; Shale et al 2013 ; Kostik et al 2014 ). Several compounds could be produced during mixed fermentation with several organisms.…”

Section: Introductionmentioning

confidence: 99%

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Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension

Ohimain

2016

SpringerPlus

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Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols. Methanol production in traditionally fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria. This study assessed some traditional fermented beverages and found that some beverages are prone to methanol contamination including cachaca, cholai, agave, arak, plum and grape wines. Possible microbial role in the production of methanol and other volatile congeners in these fermented beverages were discussed. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age—long traditional alcohol fermentation.

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Section: Methanol Contamination In Fermented Beveragesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension

Ohimain

2016

SpringerPlus

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“…Esters are very important compounds due to their particular contribution to flavour and aroma, since they have the lowest organoleptic threshold [41]. The quantity of this compound presented in the final product can vary widely, since it is synthesized from acetic acid and ethanol [42].…”

Section: Estersmentioning

confidence: 99%

Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

Iwouno

Ofoedu

Aniche

2019

AFSJ

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Aim: With recent increase in health-related incidence arising from consumption of spirit beverages in Nigeria, there is need to investigate the prevalence of possible contaminants in spirits that may have toxicological effect on human when consumed. The purpose of this study was to determine the type and levels of congeners present in spirits obtained from fermentates of cassava, molasses and palm wine purchased from different locations. Study Design: This study was made to fit a one way Analysis of Variance. Place and Duration of Study: The research was carried out at laboratory of Department of Food Science and Technology, Federal University of Technology, Owerri and Project Development Agency (PRODA) Enugu and International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria, between April 2017 and November 2018. Methodology: Analysis of common congeners in spirits of cassava, molasses and palm wine fermentates obtained through distillation method was carried out using the Gas-Chromatography. Physicochemical properties of the spirits measured were specific gravity, pH and viscosity. The spirit distillates were analysed for concentrations of ethanol, higher alcohols and possible congeners such as esters, ethyl carbamate (EC) and ethyl acetate. Results: The distillates yielded alcoholic content of 39.00 to 46.71%. Ethyl carbamate content of spirits from cassava recorded an average mean value of 13.44 µg/l which was not significantly different from (P > .05) spirits from molasses and palm wine, with an average mean values of 12.49 µg/l and 13.75 µg/l respectively. The most important higher alcohols of the spirit distillates responsible for aromatic characteristic of spirits were found to be 1-propanol (0.06-0.11%), isobutyl alcohol (0.02-0.09%) and isoamyl alcohol (0.12-0.76%). The type and location of raw materials did not significantly affect the concentrations of the available congeners found in the distilled spirits. Good fermentation employed in this research work significantly reduced the concentrations of the detected congeners. Conclusion: Comparing the results with data from literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of spirits from cassava, palm wine and molasses are commonly acceptable. Federal regulatory agencies such as National Agency for Food Drug Administration and Control (NAFDAC), Standard Organization of Nigeria (SON) should be encouraged to carry out routine analysis on commonly produced and sold spirit beverages in order to prevent sale of contaminated drinks.

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“…Esters are however very important compounds due to their particular contribution to flavour and aroma, since they have the lowest organoleptic threshold [32]. The quantity of this compound presented in the final product can vary widely, since it is synthesized from acetic acid and ethanol [33].…”

Section: Estersmentioning

confidence: 99%

Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

Iwouno

Ofoedu

Ugwuegbulam

et al. 2019

CJAST

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Aim: The recent increase in demand of non-alcoholic beverages (alcohol-free beer and wine) due to health reasons, religious doctrines, tribal influence and personal perception in the past few years, has triggered research interest in alcohol removal and separation processes. This study is aimed at producing and evaluating alcohol-free beer and wine using a simple distillation technique. Study Design: This study was made to fit into using a combination of T-test and one way Analysis of Variance. Place and duration of Study: The research was carried out at Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and November 2018. Methodology: The physicochemical properties of pineapple juice and sorghum wort as well as pineapple wine and sorghum beer were evaluated and the parameters measured were pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols. Results: Wine from pineapple juice and beer from sorghum wort were dealcoholized using distillation technique to obtain a dealcoholized wine and dealcoholized beer respectively. The dealcoholized products were also evaluated for pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols using recommended methods. Results showed that significant difference (p<0.05) exists between dealcoholized products and their corresponding wine and beer for pH, brix, titratable acidity and specific gravity. Conclusion: The dealcoholization process performed using simple distillation technique caused complete removal of ethanol from pineapple wine and sorghum beer. Higher alcohols and esters which contributes significantly to the sensory quality in alcoholic beverages were also completely lost because of the distillation operation. Hence, flavour enrichment may be required to produce a pleasurable and delicious alcohol-free product.

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Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars

Cited by 13 publications

References 11 publications

Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension

Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension

Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

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