Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6544
Título: Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva
Autor: Silva, M.L.
Macedo, A.C.
Malcata, F.X.
Palavras-chave: Bagaceira
Orujo
Grappa
Alcoholic fermentation
Distillation
Volatiles
Data: 2000
Editora: SAGE Publications
Citação: SILVA, M. L. ; MACEDO, A. C. ; MALCATA, F. X. -Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva. Food Science & Technology International. ISSN 1082-0132. Vol. 6 n.º 4 (2000), p. 285-300
Resumo: Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi mum levels of methanol (potential toxic compound) and 2-butanol (potential flavor defect) fixed by EC regulations. Available studies pertaining to bagaceira, orujo and grappa have indicated that the final quality of these spirits depends strongly on the quality of the fresh grapes, the storage condi tions, and the distillation equipment and procedure employed.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6544
Versão do Editor: http://fst.sagepub.com/content/6/4/285.abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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