artículo
Aromatic Characterization of Pot Distilled Kiwi Spirits
Fecha
2012Registro en:
10.1021/jf204310v
0021-8561
MEDLINE:22321168
WOS:000301098900023
Autor
Lopez Vazquez, Cristina
Garcia Llobodanin, Laura
Ricardo Perez Correa, Jose
Lopez, Francisco
Blanco, Pilar
Orriols, Ignacio
Institución
Resumen
This 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.