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Neutral Lipids Traced Through the Beverage Alcohol Production Process
Author(s) -
O'PALKA JACQUELYNN,
EIDET IRENE,
JACKSON LARRY L.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06662.x
Subject(s) - alcohol , chemistry , mashing , food science , fermentation , ethanol , fatty acid , distillation , fatty alcohol , biochemistry , chromatography
Changes in lipids were traced from the malt through the beverage alcohol (bourbon) production process to the dried distiller's grain with solubles (DDGS). Changes in lipid composition previously observed during the fuel alcohol production process also occurred during beverage alcohol production but to a lesser extent. The levels of triacyl‐glycerols fell while free fatty acid levels rose chiefly at the stage of mashing and distillation. Little or no free fatty acid degradation occurred during drying. Minor quantities of fatty acid ethyl esters (4–5%) were formed during fermentation.