RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK)
A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics. Softened water is the second ingredient of the spirit drink blend in terms of volume. The mineral composition of water in...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2022-03-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/142 |
| _version_ | 1797878647484317696 |
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| author | L. N. Krikunova E. V. Dubinina O. N. Obodeeva |
| author_facet | L. N. Krikunova E. V. Dubinina O. N. Obodeeva |
| author_sort | L. N. Krikunova |
| collection | DOAJ |
| description | A distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics. Softened water is the second ingredient of the spirit drink blend in terms of volume. The mineral composition of water influences the consumer properties of a drink. The aim of this work is to reveal factors that influence quality indicators of a spirit drink from a new type of a raw material. The objects of the research were the samples of the distillate from baking waste, commercial batches of softened water and experimental blends of a spirit drink. The authors determined the volume fraction of ethanol, organoleptic characteristics and mass concentration of the main volatile components by the gas chromatography method in the objects of the research. It was established that upon distillate ripening, the most intensive oxidative processes occured in a period of 10 to 20 days. This led to an increase in the acetaldehyde concentration by 6–27% depending of a raw material type. At the same time, an increase in the mass concentration of ethyl acetate by 15 to 30%, as well as the total concentration of ethyl caproate, ethyl caprate, ethyl caprylate by 27–38% was observed. An effect of the strength of the spirit drink on its organoleptic characteristics was revealed. The mineral composition of the soften water samples prepared by the method of ion exchange and reverse osmosis was studied. Based on the analysis of the taste and aroma profiles of spirit drinks, an effect of the concentration and ratio of mineral salts in water on product quality characteristics was shown. The authors recommend the optimal duration of distillate ripening before blending — not more than 20 days, the blend strength 40–42% vol. The necessity to use soften water prepared by the method of ion exchange or reverse osmosis with the controlled content of ions of calcium (not more than 9 mg/dm3), sodium (not more than 60 mg/dm3), sulfates (not more than 65 mg/dm3) and hydrogen carbonates (not more than 80 mg/dm3) for blending was substantiated. |
| first_indexed | 2024-04-10T02:36:37Z |
| format | Article |
| id | doaj.art-2d1d5459f0ae42589cbedd1236a62984 |
| institution | Directory Open Access Journal |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| last_indexed | 2024-04-10T02:36:37Z |
| publishDate | 2022-03-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj.art-2d1d5459f0ae42589cbedd1236a629842023-03-13T07:49:46ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722022-03-01514910.21323/2618-9771-2022-5-1-4-9121RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK)L. N. Krikunova0E. V. Dubinina1O. N. Obodeeva2All-Russian Scientific Research Institute of Brewing, Beverage and Wine IndustryAll-Russian Scientific Research Institute of Brewing, Beverage and Wine IndustryAll-Russian Scientific Research Institute of Brewing, Beverage and Wine IndustryA distillate is a basis for the blend of a spirit drink. Distillate ripening is necessary to stabilize the physicochemical composition and achieve certain flavor characteristics. Softened water is the second ingredient of the spirit drink blend in terms of volume. The mineral composition of water influences the consumer properties of a drink. The aim of this work is to reveal factors that influence quality indicators of a spirit drink from a new type of a raw material. The objects of the research were the samples of the distillate from baking waste, commercial batches of softened water and experimental blends of a spirit drink. The authors determined the volume fraction of ethanol, organoleptic characteristics and mass concentration of the main volatile components by the gas chromatography method in the objects of the research. It was established that upon distillate ripening, the most intensive oxidative processes occured in a period of 10 to 20 days. This led to an increase in the acetaldehyde concentration by 6–27% depending of a raw material type. At the same time, an increase in the mass concentration of ethyl acetate by 15 to 30%, as well as the total concentration of ethyl caproate, ethyl caprate, ethyl caprylate by 27–38% was observed. An effect of the strength of the spirit drink on its organoleptic characteristics was revealed. The mineral composition of the soften water samples prepared by the method of ion exchange and reverse osmosis was studied. Based on the analysis of the taste and aroma profiles of spirit drinks, an effect of the concentration and ratio of mineral salts in water on product quality characteristics was shown. The authors recommend the optimal duration of distillate ripening before blending — not more than 20 days, the blend strength 40–42% vol. The necessity to use soften water prepared by the method of ion exchange or reverse osmosis with the controlled content of ions of calcium (not more than 9 mg/dm3), sodium (not more than 60 mg/dm3), sulfates (not more than 65 mg/dm3) and hydrogen carbonates (not more than 80 mg/dm3) for blending was substantiated.https://www.fsjour.com/jour/article/view/142distillatestorage durationvolatile componentsblendingorganoleptic characteristics |
| spellingShingle | L. N. Krikunova E. V. Dubinina O. N. Obodeeva RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) Пищевые системы distillate storage duration volatile components blending organoleptic characteristics |
| title | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) |
| title_full | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) |
| title_fullStr | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) |
| title_full_unstemmed | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) |
| title_short | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) |
| title_sort | returnable baking waste a new type of raw materials for distillates production part iv spirit drink |
| topic | distillate storage duration volatile components blending organoleptic characteristics |
| url | https://www.fsjour.com/jour/article/view/142 |
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