Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties
Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from c...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/12/1672 |
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| author | Patrik Blumenthal Marc C. Steger Andrès Quintanilla Bellucci Valerie Segatz Jörg Rieke-Zapp Katharina Sommerfeld Steffen Schwarz Daniel Einfalt Dirk W. Lachenmeier |
| author_facet | Patrik Blumenthal Marc C. Steger Andrès Quintanilla Bellucci Valerie Segatz Jörg Rieke-Zapp Katharina Sommerfeld Steffen Schwarz Daniel Einfalt Dirk W. Lachenmeier |
| author_sort | Patrik Blumenthal |
| collection | DOAJ |
| description | Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different <i>Coffea arabica</i> varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (<i>Saccharomyces cerevisiae</i> L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being <i>stone fruit</i>. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment. |
| first_indexed | 2024-03-09T23:49:47Z |
| format | Article |
| id | doaj.art-80888ec29b9c46709e308178f4b09f0c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:49:47Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-80888ec29b9c46709e308178f4b09f0c2023-11-23T16:37:15ZengMDPI AGFoods2304-81582022-06-011112167210.3390/foods11121672Production of Coffee Cherry Spirits from <i>Coffea arabica</i> VarietiesPatrik Blumenthal0Marc C. Steger1Andrès Quintanilla Bellucci2Valerie Segatz3Jörg Rieke-Zapp4Katharina Sommerfeld5Steffen Schwarz6Daniel Einfalt7Dirk W. Lachenmeier8Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyFinca La Buena Esperanza, Pasaje Senda Florida Norte 124, San Salvador, El SalvadorChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyRubiacea Research and Development GmbH, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyYeast Genetics and Fermentation Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 23, 70599 Stuttgart, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyCoffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different <i>Coffea arabica</i> varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (<i>Saccharomyces cerevisiae</i> L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being <i>stone fruit</i>. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.https://www.mdpi.com/2304-8158/11/12/1672coffee pulpcoffee by-productssensory evaluationfruit spiritmethanoldistillation |
| spellingShingle | Patrik Blumenthal Marc C. Steger Andrès Quintanilla Bellucci Valerie Segatz Jörg Rieke-Zapp Katharina Sommerfeld Steffen Schwarz Daniel Einfalt Dirk W. Lachenmeier Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties Foods coffee pulp coffee by-products sensory evaluation fruit spirit methanol distillation |
| title | Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties |
| title_full | Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties |
| title_fullStr | Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties |
| title_full_unstemmed | Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties |
| title_short | Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties |
| title_sort | production of coffee cherry spirits from i coffea arabica i varieties |
| topic | coffee pulp coffee by-products sensory evaluation fruit spirit methanol distillation |
| url | https://www.mdpi.com/2304-8158/11/12/1672 |
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