Alcoholic Fermentation as a Source of Congeners in Fruit Spirits [PDF]
Foods, 2023 Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw
Damir Stanzer +5 more
doaj +6 more sources
Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits [PDF]
Molecules, 2021 Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits
Daniel Einfalt +2 more
exaly +7 more sources
Near-infrared spectroscopy for rapid classification of fruit spirits [PDF]
Journal of Food Science and Technology, 2016 Multivariate analysis combined with near-infrared (NIR) spectral analysis was evaluated to classify fruit spirits. A total of 67 fruit spirits (12 apple, 18 apricot, 19 pear and 18 plum spirits) were analyzed. NIR spectra were collected in the wavenumber range of 4000-10,000 cm(-1).
Michaela Jakubíková
exaly +5 more sources
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
exaly +4 more sources
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
doaj +2 more sources
Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods. [PDF]
Sci Rep, 2020 AbstractThis research provides an accurate description of the origin for fruit spirits. In total, 63 samples of various kinds of fruit spirits (especially from apples, pears, plums, apricots and mirabelle) were analysed using headspace-solid phase microextraction and gas chromatography with flame-ionization detector.
Bajer T, Hill M, Ventura K, Bajerová P.
europepmc +5 more sources
Antioxidant activity assessment in fruit liquors and spirits: methods comparison [PDF]
Ciência e Técnica Vitivinícola, 2014 During the last few years, Portugal has seen an increasing trend in the development of new fruit-based products, such as liquors and spirits. The antioxidant capacity of fruit liquors and spirits, sourced commercially or produced on a pilot-scale, was ...
Santos Carolina +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
doaj +2 more sources
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
doaj +2 more sources
Associations between dairy and alcohol consumption and major depressive disorder in a mendelian randomization study [PDF]
Scientific ReportsThis study explored the link between diet and major depressive disorder (MDD) to provide fresh insights for MDD prevention. Single nucleotide polymorphisms (SNPs) associated with common foods, such as meat, bread, cheese, fruits, cereals, vegetables, and
Dan Qiu +8 more
doaj +2 more sources