Methanol control and aromatic preservation in producing wine spirit from east Asian species

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-23 DOI:10.1016/j.fochx.2025.103068

Ziang Zheng , Kehui Huang , Haoen Cai , Xiaofeng Xiang , Yanfang Bai , Yan Liu , Penghui Zhou , Changqing Duan , Weixi Yang , Yibin Lan

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Abstract

High-acidity, low-sugar, neutral-aromatic grapes from East Asian species show great potential for spirit production. However, their high methyl-esterified pectin content poses a risk of methanol overload. This study explored methanol control and aroma profiles in East Asian grape spirits. Base wines were fermented without skin contact and treated with 30 mg/L pectin methyl esterase to manage methanol levels. This approach kept methanol below 2.0 g/L after both alembic and continuous column distillation, with alembic distillation yielding lower levels. Spirits from continuous column distillation showed low concentrations on ethyl esters of straight-chain fatty acids, alcohol acetates, higher alcohols, acids, terpenoids, and C13-norisoprenoids. These spirits had cleaner, higher-quality aromas characterized by mellow, tropical, white and stone fruits, and floral notes. The results suggest that non-skin fermentation paired with continuous column distillation effectively controls methanol while enhancing aroma, offering a promising method for producing high-quality spirits from East Asian grapes.

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东亚种酒生产中的甲醇控制与芳香保存

东亚品种的高酸度、低糖、中性芳香的葡萄具有巨大的酿酒潜力。然而，它们的高甲基酯化果胶含量会带来甲醇过载的风险。本研究探讨了东亚葡萄烈酒的甲醇控制和香气特征。基酒在没有皮肤接触的情况下发酵，并用30 mg/L的果胶甲基酯酶处理以控制甲醇水平。该方法在蒸馏和连续塔蒸馏后均将甲醇保持在2.0 g/L以下，其中蒸馏的产率较低。连续塔蒸馏所得的馏出物中直链脂肪酸乙酯、乙酸醇、高级醇、酸、萜类和c13 -异戊二烯类化合物的浓度较低。这些酒的香气更清新，质量更高，具有醇厚、热带、白色、核果和花香的特点。结果表明，无皮发酵与连续塔蒸馏相结合可以有效地控制甲醇，同时增强香气，为东亚葡萄生产高品质烈酒提供了一种很有前景的方法。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.