Review: Steam distilled spirits from fermented grape pomace

• Type: Another Publication in an International Scientific Journal
• Date: 2000

Authors

Silva, ML (Author) Other; Macedo, AC (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Food Science and Technology International

Vol. 6

Pages: 285-300

ISSN: 1082-0132

Publisher: SAGE

Indexing

ISI Web of Knowledge - 58 Citations

Scopus - 72 Citations

Other information

Authenticus ID: P-000-ZBF

DOI: 10.1177/108201320000600403

Abstract (EN): Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterranean countries the most important by-product of the winemaking industry. Steam distillation of fermented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maximum levels of methanol (potential toxic compound) and 2-butanol (potential flavor defect) fixed by EC regulations. Available studies pertaining to bagaceira, orujo and grappa have indicated that the final quality of these spirits depends strongly on the quality of the fresh grapes, the storage conditions, and the distillation equipment and procedure employed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16