VOLATILE COMPOUNDS IN FRESHLY DISTILLED ŠAMPION APPLE WINES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
The production of the major volatile compounds of alcoholic fermentation (acetaldehyde, ethyl acetate, methanol and some fusel alcohols) as well as other flavor volatiles, is very complex process. Among many factors affecting the volatile profile of the apple wine, apple cultivar, fermentation microflora and distillation process employed, play a key role. The study of volatile compounds in fresh distillates will enable to verify the influence of the used fermentation microflora and overall process condition on the quality of final product. In this manuscript, we present our preliminary study on the major volatile compounds of freshly distilled Šampion apple wines (fresh distillates). Distillates were prepared from Šampion apple wines fermented either by selected S. cerevisiae yeast strains (S. cerevisiae “32” and S. cerevisiae “Reneta”) or by indigenous microflora present in juice (spontaneous fermentation). Distillation was conducted by using a distillation apparatus for small-scale laboratory distillation. The volatile compounds were determined using a gas chromatograph equipped with a flame ionization detector (FID). Differences observed in the levels of the studied volatile compounds, are yeast strain specific. Distillates obtained through distillation of spontaneously-fermented apple mash were characterized by higher concentrations of acetaldehyde, ethyl acetate and methanol compared to distillates obtained from experimental fermentation. Distillates obtained from experimental fermentation showed higher concentrations of isoamyl alcohols. Differences in fusel alcohol concentrations were higher in wines fermented with S. cerevisiae “32” compared fermented with S. cerevisiae “Reneta”.
Authors and Affiliations
Renata Choińska
Keywords
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