Factors Affecting the Methanol Content and Yield of Plum Brandy

Abstract

The brandy industry can apply the results of the current research to improve product yield and to reduce the methanol content of plum brandy. The economic benefits to the brandy producers adopting the brandy production process will be significant due to the sales of new products with an acceptable level of methanol.

The flavour of fruit spirits and fruit liqueurs: a review

“…Methanol is contained in all alcoholic beverages. Its concentrations are usually at a low level, however, in the case of fruit spirits produced together with stones and skins, the content of this compound may reach up to 1000 g/hl of 100% volume alcohol, and even more . According to EU directives for plum spirits, the concentration of methanol must not exceed 1200 g/hl of 100% volume alcohol…”

“…Previous studies have checked the influence of the selection of the appropriate cultivar and form of plums. One study presented results pertaining to methanol content in fruit spirits, depending on the plum cultivars used: Geneva Mirabelle, French Damson, Pozegaca, Oblinaya, Early Golden, Lohr, and Rosy Gage plums growing in the New York region. The methanol concentration was measured by means of high‐performance liquid chromatography (HPLC).…”

Sugars and organic acids in plum fruit affected by Plum pox virus

“…Visual disease symptoms make the fruit unmarketable; however, symptomatic fruit from infected trees is frequently used for food processing. Plum brandy, the most popular fruit brandy in eastern and central Europe, is produced by distillation of fermented plum . One of the main traditional plum products is plum brandy of cultivar ‘Požegača’.…”

“…Plum brandy, the most popular fruit brandy in eastern and central Europe, 9 is produced by distillation of fermented plum. 10 One of the main traditional plum products 11 is plum brandy of cultivar 'Požegača'. The content of fermentable sugars (glucose, fructose and sucrose) determines the yield of ethanol that can be obtained by fermentation in the production of distillates.…”

Higher Alcohols

“…Grapes with high concentrations of pectin, for example, V. labruscana grapes such as Concord (Chapter 20) will result in wines with higher methanol concentrations (up to 500 mg/L) [18]. Analogously, wines produced from high pectin fruits like plums can yield wines with 0.15% v/v methanol [20].…”