Effect of liquefaction enzymes on methanol concentration of distilled fruit spirits

American Journal of Enology and Viticulture

Volumn 55, Issue 2, 2004, Pages 199-201

  Andraous, Johnny I ^a   Claus, Michael J ^b   Lindemann, Deirdre J ^a,c   Berglund, Kris A ^a,b,c,d  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

^c MICHIGAN STATE UNIVERSITY   (United States)

^d LULEÅ UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Distilled spirits; Eau de vie; Ethanol; Fruit brandy; Pectin; Pectinesterase

Indexed keywords

MALUS X DOMESTICA; PYRUS; PYRUS COMMUNIS;

EID: 3142739657     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Alonso, J., M.T. Rodriguez, and W. Canet. 1996. Purification and characterization of four pectinesterases from sweet cherry (Prunus avium). J. Agric. Food Chem. 44:572-577.
2. Pilnik, W., and A.G.J. Vorgan. 1993. Pectic enzymes in fruit and vegetable juice manufacture. In Enzymes in Food Processing. 3d ed. T. Nagodawithana and G. Reed (Eds.), pp. 179-191. Academic Press, New York.
3. Tanner, H., and H.R. Brunner. 1982. Fruit Distillation Today. 3d ed. (English translation) Heller Chemical and Administration Society, Germany.
4. United States Code of Federal Regulations. 2003. Title 27-Alcohol, Tobacco Products and Firearms, Chapter I, Part 5, Subpart C. Standards of Identity for Distilled Spirits. [online] 〈http://www.access. gpo.gov/nara/cfr/cfr-table-search.html〉
5. Van Buren, J.P. 1991. The Chemistry and Technology of Pectin. Academic Press, New York.
6. Wong, D.W.S. 1995. Food Enzymes: Structure and Mechanism. Chapman & Hall, New York.