Reproducibility of Fruit Spirit Distillation Processes
Beverages, 2022 Fruit spirit distillations processes are based on physical principles of heat and mass transfer. These principles are decisive for the separation of desired and undesired aroma compounds, which affect the quality of the distilled product. It is mandatory
Daniel Heller, Daniel Einfalt
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Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit [PDF]
Foods, 2021 The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces ...
Fatjona Fejzullahu +3 more
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Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation
Beverages, 2020 Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date.
Daniel Einfalt +4 more
doaj +3 more sources
Absorbance Spectroscopy of Heads, Hearts and Tails Fractions in Fruit Spirits [PDF]
Beverages, 2021 There is a large economic interest to characterize heads, hearts and tails fractions during fruit spirit distillation by simple, fast, low-volume and low-cost analytical methods.
Jens Bohn +4 more
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Does Embracing New Approaches in Homemade Fruit Spirit Production Lessen Consumer Health Risks? [PDF]
ToxicsFruit spirits have roots in traditions across Eastern and Central Europe. Homemade/unrecorded spirits are typically produced under inconsistent conditions, leading to inconsistent product quality.
Katarina Bijelić +5 more
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A Chemometric Exploration of Potential Chemical Markers and an Assessment of Associated Risks in Relation to the Botanical Source of Fruit Spirits [PDF]
ToxicsChemometric evaluation of potentially harmful volatile compound and toxic metal(loid) distribution patterns in fruit spirits relating to distinct fruit classes most commonly used in spirit production highlighted the potential of several volatiles as ...
Branislava Srdjenović Čonić +4 more
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Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Glasnik Zaštite Bilja, 2021 Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in ...
Jasna Mrvčić +13 more
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Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries [PDF]
FoodsThis study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits.
Mário Bezerra +2 more
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