Premium
The evaluation of grape pomace distillates from selected red grape varieties
Author(s) -
GerogiannakiChristopoulou Maria,
Kyriakidis Nikolaos V.,
Athanasopoulos Panagiotis E.
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01050.x
Subject(s) - pomace , winemaking , distillation , chemistry , food science , chromatography , fermentation , pulp and paper industry , engineering
Summary This report describes the composition of the volatiles from grape pomace distillated that are commercially available in Greece. These spirits, which are a valuable by‐product of the winemaking industry, were obtained by distillation of grape pomace after fermentation under anaerobic conditions. The volatiles were distilled twice. Each distillate was separated in to 4 equal (by volume) fractions and the changes in volatile concentration during distillation were measured. Assays were done by gas/liquid chromatography (for alcohols, carboxylic acids, esters and aldehydes). The average values for volatile concentrations obtained for Greek grape pomace distillates were compared with the corresponding values for grape pomace manufactured in other Mediterranean countries.