Quality Characteristics of Fruit Spirits from a Copper Distillation Apparatus

Cho, Ho-Cheol; Kang, Soon Ah; Choi, Sung-Inn; Cheong, Chul

doi:10.3746/jkfn.2013.42.5.743

Cited by 18 publications

(6 citation statements)

References 3 publications

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“…A higher quality copper still should also be considered to create cleaner and high-grade coffee pulp spirits. Cho et al [ 41 ] have analysed the fruit spirit characteristics by using a stainless-steel pot still and a copper multistage still. When comparing the two distillation devices, the yield of the multistage still was higher.…”

Section: Discussionmentioning

confidence: 99%

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Production of Coffee Cherry Spirits from Coffea arabica Varieties

Blumenthal

Steger²,

Bellucci³

et al. 2022

Foods

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Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.

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Section: Discussionmentioning

confidence: 99%

“…When comparing the two distillation devices, the yield of the multistage still was higher. In addition, the organoleptic quality of the fruit spirits increased using the multistage copper still due to the removal of impurities and the enhanced fruit flavours [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

Production of Coffee Cherry Spirits from Coffea arabica Varieties

Blumenthal

Steger²,

Bellucci³

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Also a higher quality copper still should be considered to create cleaner and high-grade coffee pulp spirits. Cho et al [41] have analysed the fruit spirit characteristics by using a stainless-steel pot still and a copper multistage still. When comparing the two distillation devices, the yield of the multistage still is higher.…”

Section: Distillation Processmentioning

confidence: 99%

Production of Coffee Cherry Spirits from <em>Coffea arabica</em> Varieties

Blumenthal¹,

Steger²,

Bellucci³

et al. 2022

Preprint

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Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 hours with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.

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“…These studies were not connected to the Korean distilled alcoholic beverages made by distilling Korean rice wines. Korean distilled spirits have distinctive flavours described as pungent, yeasty and nutty, and some unpleasant flavours generated during the fermentation process can be perceived . Owing to the unpleasant yeasty flavour, Korean distilled spirits have not been attractive to consumers, even in the Korean market, and they are regarded as lower quality spirits than imported whisky, brandy and vodka.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, Kim et al applied commercial nuruk to the production of Korean distilled alcoholic beverages in lieu of traditional nuruk . A copper distillation apparatus for distillation of Korean fruit spirits was recently described . Commercial enzymes were also used for the mash fermentation to reduce the yeasty flavour in the Korean rice distilled spirits .…”

Section: Introductionmentioning

confidence: 99%

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

et al. 2015

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The objective of this study was to investigate the influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles, and volatile compounds of Korean rice distilled spirits. Ten yeast strains were employed for the brewing of distilled spirits and the resulting products were filtered and distilled twice. The amounts of methanol and acetaldehyde for the ten yeasts showed different profiles. Higher amounts of methanol were detected for strains CL, CY, DV, BD, ED and LP, while EC, D2, D4 and RH had <2 mg L À1 methanol content. Strains D2, BD and ED produced the lowest amounts of acetaldehyde. The head portions of the spirits, which started in the fraction that contained <5 mg L À1 of acetaldehyde, were between 7.7% (BD) and 18.2% (LP) of the total fractions. Strains D2, CL and CY produced more alcohol in the body fraction than the other yeasts. The major volatile compounds were esters in the form of fatty acid ethyl esters, such as ethyl palmitate, ethyl myristate and ethyl oleate. Isoamyl alcohol, which is an important volatile compound for rice wine, occupied 0.91-2.24% of the relative peak areas. Strain D2, of the strains tested, appeared to be the most appropriate yeast for Korean distilled spirit based on alcohol production and the high relative peak area of volatile compounds, except for ethanol. Strains CL and CY could also be considered for producing high-quality Korean rice distilled spirits with efficiency and flavour.

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Quality Characteristics of Fruit Spirits from a Copper Distillation Apparatus

Cited by 18 publications

References 3 publications

Production of Coffee Cherry Spirits from Coffea arabica Varieties

Production of Coffee Cherry Spirits from Coffea arabica Varieties

Production of Coffee Cherry Spirits from <em>Coffea arabica</em> Varieties

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

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