Aromatic Characterization of Pot Distilled Kiwi Spirits

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dc.contributor.authorLopez Vazquez, Cristina
dc.contributor.authorGarcia Llobodanin, Laura
dc.contributor.authorRicardo Perez Correa, Jose
dc.contributor.authorLopez, Francisco
dc.contributor.authorBlanco, Pilar
dc.contributor.authorOrriols, Ignacio
dc.date.accessioned2024-01-10T12:04:18Z
dc.date.available2024-01-10T12:04:18Z
dc.date.issued2012
dc.description.abstractThis study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwis of the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from the EVEGA yeast collection) and L2 (S. cerevisiae Uvaferm BDX from Lallemand) were assessed to obtain a highly aromatic distillate. The kiwi spirits obtained were compared with other fruit spirits, in terms of higher alcohols, minor alcohols, monoterpenols, and other minor compounds, which are relevant in determining the quality and taste of the kiwi spirits. It was found that the kiwi juice fermented with yeast L1 produced a more aromatic distillate. In addition, kiwi distillates produced with both yeasts had the same ratio of trans-3-hexen-1-ol and cis-3-hexen-1-ol, which is lower than that found in other fruit distillates.
dc.description.funderAGAUR from the Generalitat de Catalunya
dc.description.funderPontificia Universidad Catolica de Chile
dc.description.funderFEDER
dc.description.funderINIA (Institut Nacional de Investigacion y Tecnologia Agraria y Alimentaria)
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf204310v
dc.identifier.issn0021-8561
dc.identifier.pubmedidMEDLINE:22321168
dc.identifier.urihttps://doi.org/10.1021/jf204310v
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75756
dc.identifier.wosidWOS:000301098900023
dc.information.autorucIngeniería;Perez J;S/I;100130
dc.issue.numero9
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final2247
dc.pagina.inicio2242
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectkiwi spirit
dc.subjectalcoholic beverages
dc.subjectfermentation
dc.subjectaromatic composition
dc.subjectVOLATILE COMPOSITION
dc.subjectNATIVE VARIETIES
dc.subjectFINAL QUALITY
dc.subjectGRAPE POMACE
dc.subjectWINE
dc.subjectKIWIFRUIT
dc.subjectCOMPONENTS
dc.subjectSTORAGE
dc.subjectMETHANOL
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleAromatic Characterization of Pot Distilled Kiwi Spirits
dc.typeartículo
dc.volumen60
sipa.codpersvinculados100130
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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