Production and Characterization of Distilled Alcoholic Beverages Obtained by Solid-State Fermentation of Black Mulberry (Morus nigra L.) and Black Currant (Ribes nigrum L.)
Elisa Alonso González, Ana Torrado, Lorenzo Pastrana, Ignacio Orriols Fernández, Nelson Pérez Guerra
Journal of Agricultural and Food Chemistry
Abstract
The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented with Sacchromyces cerevisiae IFI83. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. However, the amount of volatile substances in the black currant distillate (121.1 g/hL absolute alcohol (aa)) was lower than the minimum limit (200 g/hL aa) fixed by the aforementioned regulation. The mean volatile composition of both distillates was different from other alcoholic beverages such as four commercial Galician orujo spirits, Portuguese bagaceiras, and two distillates obtained from fermented whey and blackberry. The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
volatile compounds within limits black mulberry and black currant distillates
“In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits”
distillation used fermented black mulberry and black currant
“The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fr...”
volatile composition different black mulberry and black currant distillates
“The mean volatile composition of both distillates was different from other alcoholic beverages such as four commercial Galician orujo spirits, Portuguese bagaceiras, and two distillates obtained from ...”