Pear distillates: influence of the raw material used on final quality
| 详细信息 | 推荐本文 | |
- 作者：L. Garc铆a-Llobodanin ; M. Ferrando ; C. G眉ell and F. L贸pez
- 关键词：Pear distillates ; Fermentation ; Distillation ; Aromatic composition
- 刊名：European Food Research and Technology
- 出版时间：November, 2008
- 出版年：2008
- 期刊代码：53_1438-2377
- 类别：soc
- 卷：228
- 期：1
- 页码：75-82
- 数据来源：sp
摘要
Pear juice from concentrated and natural juices of Blanquilla variety was fermented using Saccharomyces cerevisiae. The pear wines obtained were distilled at two different conditions: distillation in the presence and in the absence of fermented juice lees. The distillates from natural pear juice have a higher amount of most of the volatile compounds compared to the ones from concentrated pear juice. In addition, the distillation of the fermented juice from natural pear juice in the absence of the lees significantly increased the concentration of some of these compounds compared to distillation in the presence of lees. However, most of the compounds whose concentration was higher in the distillates from natural pear juices are negative (furfural, methanol) or become negative in high concentrations (acetaldehyde, ethyl lactate, methyl acetate). Therefore, in terms of the compounds tested, it can be said from our results that using natural pear juice does not offer any benefit when compared to using concentrated pear juice from Blanquilla variety pears.