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Effect of liquefaction enzymes on methanol concentration of distilled fruit spirits
Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing.
Department of Agricultural Engineering, Michigan State University.
Luleå tekniska universitet, Institutionen för samhällsbyggnad och naturresurser, Industriell miljö- och processteknik.
Department of Chemistry, Michigan State University.
2004 (engelsk)Inngår i: American Journal of Enology and Viticulture, ISSN 0002-9254, E-ISSN 1943-7749, Vol. 55, nr 2, s. 199-201Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Liquefaction enzymes are often used during fermentation of fruit mashes to improve the yield of ethanol and the ability to pump the mash. The liquefaction enzymes hydrolyze pectin, but in addition to the desired pectin hydrolysis activity, the enzymes also have pectinesterase activity which hydrolyzes the methyl ester in pectin resulting in methanol formation. Fermentations of various apple varieties and Bartlett pears were conducted using liquefaction enzymes. The resulting distilled products contained concentrations of methanol above the legal limit of 280 mg/100 mL of 40% ethanol, with the observed methanol concentrations in a range between 320 and 656 mg/100 mL of 40% ethanol. In contrast to the undesired increase in methanol concentration, the enzymes provide only a marginal increase in ethanol yield. The results indicate that liquefaction enzymes should be used with caution for pomace fruit and that methanol monitoring should be implemented if these enzymes are used for commercial products.

sted, utgiver, år, opplag, sider
2004. Vol. 55, nr 2, s. 199-201
HSV kategori
Forskningsprogram
Biokemisk processteknik
Identifikatorer
URN: urn:nbn:se:ltu:diva-6923Lokal ID: 54166b90-7b05-11db-8824-000ea68e967bOAI: oai:DiVA.org:ltu-6923DiVA, id: diva2:979809
Merknad
Validerad; 2004; 20061123 (ysko)Tilgjengelig fra: 2016-09-29 Laget: 2016-09-29 Sist oppdatert: 2017-11-24bibliografisk kontrollert

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http://www.ajevonline.org/cgi/reprint/55/2/199.pdf

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