Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Abstract

Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (1525 °C), pH (2.753.75), and total soluble solid (1830 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry.

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics

“…Still, higher temperatures led to yeast mortality and lost fermentation viability, thus terminating fermentation. Similar results were found according to Beltran and Pham et al , During 25 °C fermentation temperature, the alcohol (14% vol), tea polyphenol (14.78%), and theanine (0.05 mg/mL) contents showed moderate levels and the lowest residual sugar content (8.9 °Brix) at the end of fermentation (Figure b,c).…”

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

“…With some exceptions in favor of esters [55][56][57], the higher alcohols, also known as fusel alcohols, are the most abundant chemical class in spirits [5,8,[58][59][60][61][62]. Yeasts produce higher alcohols during fermentation, either directly from sugars or indirectly from amino acids via the Ehrlich reaction.…”

“…Alcoholic, pleasant odor 50,000 [61] 2-Methyl-1-propanol Burnt, fusel, solvent 40,000 [70] Mainly formed from valine…”

Methodology for the development of identification criteria of stone fruit brandy

“…Это связано, во-первых, с необходимостью обеспечения определенного уровня микробиологической чистоты, т. к. в данном производстве запрещено применение сернистого ангидрида. Вовторых, определенный уровень кислотности позволяет обеспечить более эффективное прохождение процессов синтеза ценных летучих компонентов при сбраживании и процессов новообразования при дистилляции [31,32].…”