The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural distillates. In addition, the effects of the pretreatment method of unmalted cereal grains on the physicochemical composition of the prepared mashes...

The article examines the geographical area delimited for production of Divine and specific characteristics physical-geographical conditions Călărași vineyard through prism different methods distillation wine distillates. Technological regimes distilling raw materials organoleptic physico-chemical indices such as: alcohol content, optical density, pH, aldehyde higher content volatile acid are sc...

All sophisticated methods for direct determination of methanol require advanced instruments and high technical knowledge which preparing them is very expensive in none developed and developing countries. This work reports a simple and efficient qualitative technique for semi determination of methanol content in herbal distillates by a new modified chromotropic acid method. The technique is base...

Insight into the composition of middle distillates is essential to meet requirements for product quality but also in terms complying with ever more stringent environmental regulations. A newly introduced vacuum ultraviolet absorbance detector (VUV) possesses both quantitative and qualitative abilities amenable hyphenation comprehensive two-dimensional gas chromatography (GC×GC). It has good sel...

The fruity odours of wine are largely derived from the synthesis of esters and higher alcohols during yeast fermentation. The ATF1- and ATF2-encoded alcohol acetyltransferases of S. cerevisiae are responsible for the synthesis of ethyl acetate and isoamyl acetate esters, while the EHT1-encoded ethanol hexanoyl transferase is responsible for synthesizing ethyl caproate. However, esters such as t...

A research program on combustion performance evaluation of Canadian middle distillates was carried out at the Combustion and Carbonization Research Laboratory. The program was initiated in response to the needs of the oil industry as well as the standard writing bodies for better fuel quality specifications. The combined effects of industry's effort to maximize the product yield from a crude ba...

During the last stage of plant oil refining, deodorization distillates containing very important biological substances such as tocopherols, sterols, terpenoids or hydrocarbons are formed as a by-products. This study aimed at evaluating the content and antioxidant capacity of tocopherol concentrates from deodorization distillates obtained after the refining of rapeseed, soybean and sunflower oil...

Tóthová J., Sádecká J., Májek P. (2007): Total luminescence spectroscopy for differentiating between brandies and wine distillates. Czech J. Food Sci., 27: 425–432. In this study, the differentiation was investigated between brandy and wine distillate samples by fluorescence spectroscopy in combination with multivariate analysis. The samples corresponding to eight brandies from three producers ...

The paper presents the application of an electronic nose instrument to fast evaluation of agricultural distillates differing in quality. The investigations were carried out using a prototype of electronic nose equipped with a set of six semiconductor sensors by FIGARO Co., an electronic circuit converting signal into digital form and a set of thermostats able to provide gradient temperature cha...

The aim of this study was to evaluate the influence of different starch liberation and saccharification methods on microbiological contamination of distillery mashes. Moreover, the effect of hop α-acid preparation for protection against microbial infections was assessed. The quality of agricultural distillates was also evaluated. When applying the pressureless liberation of starch (PLS) and mal...