Cargando…

Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) we...

Descripción completa

Detalles Bibliográficos
Autores principales: Różański, Mateusz, Pielech-Przybylska, Katarzyna, Balcerek, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555269/
https://www.ncbi.nlm.nih.gov/pubmed/32916918
http://dx.doi.org/10.3390/foods9091264
_version_ 1783593968458530816
author Różański, Mateusz
Pielech-Przybylska, Katarzyna
Balcerek, Maria
author_facet Różański, Mateusz
Pielech-Przybylska, Katarzyna
Balcerek, Maria
author_sort Różański, Mateusz
collection PubMed
description The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration.
format Online
Article
Text
id pubmed-7555269
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-75552692020-10-19 Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks Różański, Mateusz Pielech-Przybylska, Katarzyna Balcerek, Maria Foods Article The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration. MDPI 2020-09-09 /pmc/articles/PMC7555269/ /pubmed/32916918 http://dx.doi.org/10.3390/foods9091264 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Różański, Mateusz
Pielech-Przybylska, Katarzyna
Balcerek, Maria
Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks
title Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks
title_full Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks
title_fullStr Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks
title_full_unstemmed Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks
title_short Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks
title_sort influence of alcohol content and storage conditions on the physicochemical stability of spirit drinks
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555269/
https://www.ncbi.nlm.nih.gov/pubmed/32916918
http://dx.doi.org/10.3390/foods9091264
work_keys_str_mv AT rozanskimateusz influenceofalcoholcontentandstorageconditionsonthephysicochemicalstabilityofspiritdrinks
AT pielechprzybylskakatarzyna influenceofalcoholcontentandstorageconditionsonthephysicochemicalstabilityofspiritdrinks
AT balcerekmaria influenceofalcoholcontentandstorageconditionsonthephysicochemicalstabilityofspiritdrinks