Quality Evaluation and Fourier Transform Infrared (FTIR) Spectroscopy Characterization of Vodka Produced from Malted and Un-malted Potatoes Using Saccharomyces cerevisiae (MK680910)

IF 2.3 3区 农林科学 Q1 AGRONOMY
Vishal Luthra, Keshani Bhushan, Gurvinder Singh Kocher, Arashdeep Singh
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Abstract

The present study aims to evaluate the suitability of un-malted (raw version) and malted (sprouted) potato variety Kufri Pukhraj for the production of vodka using the brewing yeast strain Saccharomyces cerevisiae (MK680910). Both un-malted and malted potatoes were subjected to 72 h of fermentation and valuated for changes in total sugars, reducing sugars and ethanol conversion. Results showed that with an increase in fermentation time from 24 to 72 h, the content of total and reducing sugars decreased significantly (p < 0.05), resulting in a significant increase in the ethanol concentration. After 72 h of fermentation, malted potato produced the best results, with a greater substrate-to-product conversion (0.47 g ethanol g−1 reducing sugars), a higher fermentation yield (91.97%), and higher ethanol content (9.82 percent v/v). Following fermentation, double distillation, clarification with activated charcoal, blending, and sensory analysis with different flavours were conducted. Vodka with ethanol concentration of 41.3% v/v was produced having 82.6 proof. Vodka blended with lemon was found to be more preferred with mean score of 8 and was of standard quality. The structural characterisation of the FTIR spectrum band at 1000 cm−1 analysis correlates to C-O stretching in the volatile components and showed the presence of ethanol in the vodka.

Abstract Image

利用酿酒酵母(MK680910)从发芽和未发芽马铃薯生产的伏特加的质量评价和傅立叶变换红外(FTIR)光谱特性分析
本研究旨在评估未发芽(原种)马铃薯和发芽(发芽)马铃薯品种 Kufri Pukhraj 使用酿酒酵母菌株 Saccharomyces cerevisiae (MK680910) 生产伏特加的适宜性。对未发芽和已发芽的马铃薯都进行了 72 小时的发酵,并评估了总糖、还原糖和乙醇转化率的变化。结果表明,随着发酵时间从 24 小时增加到 72 小时,总糖和还原糖的含量显著下降(p < 0.05),导致乙醇浓度显著增加。发酵 72 小时后,发芽马铃薯的效果最好,从底物到产品的转化率更高(0.47 克乙醇 g-1 还原糖),发酵产率更高(91.97%),乙醇含量更高(9.82% v/v)。发酵后,进行了双重蒸馏、活性炭澄清、混合和不同风味的感官分析。生产出的伏特加酒乙醇浓度为 41.3% v/v,酒精度为 82.6。结果发现,与柠檬混合的伏特加更受欢迎,平均得分为 8 分,质量达标。傅立叶变换红外光谱 1000 cm-1 分析带的结构特征与挥发性成分中的 C-O 伸展相关,表明伏特加中含有乙醇。
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来源期刊
Potato Research
Potato Research AGRONOMY-
CiteScore
5.50
自引率
6.90%
发文量
66
审稿时长
>12 weeks
期刊介绍: Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as: Molecular sciences; Breeding; Physiology; Pathology; Nematology; Virology; Agronomy; Engineering and Utilization.
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