Effect of liquefaction enzymes on methanol concentration of distilled fruit spirits

Johnny I. Andraous, Michael J. Claus, Deirdre J. Lindemann, Kris A. Berglund

    Research output: Contribution to journalArticle

    • 11 Citations

    Abstract

    Liquefaction enzymes are often used during fermentation of fruit mashes to improve the yield of ethanol and the ability to pump the mash. The liquefaction enzymes hydrolyze pectin, but in addition to the desired pectin hydrolysis activity, the enzymes also have pectinesterase activity which hydrolyzes the methyl ester in pectin resulting in methanol formation. Fermentations of various apple varieties and Bartlett pears were conducted using liquefaction enzymes. The resulting distilled products contained concentrations of methanol above the legal limit of 280 mg/100 mL of 40% ethanol, with the observed methanol concentrations in a range between 320 and 656 mg/100 mL of 40% ethanol. In contrast to the undesired increase in methanol concentration, the enzymes provide only a marginal increase in ethanol yield. The results indicate that liquefaction enzymes should be used with caution for pomace fruit and that methanol monitoring should be implemented if these enzymes are used for commercial products.

    Original languageEnglish (US)
    Pages (from-to)199-201
    Number of pages3
    JournalAmerican Journal of Enology and Viticulture
    Volume55
    Issue number2
    StatePublished - 2004

    Profile

    enzymes
    Methanol
    Fruit
    Enzymes
    methanol
    liquefaction
    ethanol
    Ethanol
    pectins
    fruits
    mash
    fermentation
    Fermentation
    pomace
    pectinesterase
    pumps
    pears
    apples
    hydrolysis
    esters

    Keywords

    • Distilled spirits
    • Eau-de-vie
    • Ethanol
    • Fruit brandy
    • Pectin
    • Pectinesterase

    ASJC Scopus subject areas

    • Food Science
    • Horticulture
    • Biotechnology

    Cite this

    Effect of liquefaction enzymes on methanol concentration of distilled fruit spirits. / Andraous, Johnny I.; Claus, Michael J.; Lindemann, Deirdre J.; Berglund, Kris A.

    In: American Journal of Enology and Viticulture, Vol. 55, No. 2, 2004, p. 199-201.

    Research output: Contribution to journalArticle

    Andraous, Johnny I.; Claus, Michael J.; Lindemann, Deirdre J.; Berglund, Kris A. / Effect of liquefaction enzymes on methanol concentration of distilled fruit spirits.

    In: American Journal of Enology and Viticulture, Vol. 55, No. 2, 2004, p. 199-201.

    Research output: Contribution to journalArticle

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