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Inoculated fermentation of orange juice ( Citrus sinensis L.) for production of a citric fruit spirit
Author(s) -
Santos Claudia Cristina A. do A.,
Duarte Whasley F.,
Carreiro Solange Cristina,
Schwan Rosane F.
Publication year - 2013
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.89
Subject(s) - fermentation , orange (colour) , chemistry , food science , isoamyl acetate , isoamyl alcohol , orange juice , yeast , citrus × sinensis , brix , brewing , sugar , ethanol , ethanol fermentation , alcohol , biochemistry
The yeast Saccharomyces cerevisiae UFLA CA1174 was evaluated for its potential to produce an orange spirit, as a possible alternative to reduce waste and increase income to citrus farmers. The sugar concentration of the orange juice was adjusted to 16ºBrix and the pH to 4.5. The orange juice was inoculated at approximately 7 log CFU/mL, and the fermentation was performed at room temperature until ºBrix stabilization. The yeast used showed high values for the conversion factors of the substrates into ethanol ( Y p/s 0.50 g/g), the volumetric productivity of ethanol ( Q p 1.78 g/L/h), the biomass productivity ( P x 58.47 g/g) and the fermentation efficiency ( E f 97.83%). The sugars were converted quickly, and a high ethanol concentration (58.13 g/L) was achieved after 24 h of fermentation. The orange wine was distilled in a copper alembic, and the head, heart and tail fractions were collected. The orange spirit produced (heart fraction) had high concentrations of acetaldehyde, ethyl acetate, isoamyl alcohol and 2‐phenylethanol. The results showed that orange juice could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. Copyright © 2013 The Institute of Brewing & Distilling