Investigation of technological approaches for reduction of methanol formation in plum wines

• Published in: Journal of the Institute of Brewing 2016-10, Vol.122 (4), p.635-643
• Main Authors: Miljic, Uros, Puskas, Vladimir, Vucurovic, Vesna
• Format: Article
• Language: English
• Subjects: Alcoholic beverages; Bentonite; Beverages; Brewing; Chemical treatment; Distillation; Fermentation; Formaldehyde; formation reduction; Formations; Formic acid; fruit; Fruits; Heat treatment; Methanol; Methyl alcohol; Microwaves; Phenolic acids; Phenols; physico-chemical treatments; Plums; Properties (attributes); Reduction; Sensory properties; Soft drinks; Tannins; Wine; Wines; Zeolites
• ISSN: 0046-9750; 2050-0416
• DOI: 10.1002/jib.376

Methanol is natural ingredient of alcoholic beverages and soft drinks; however, the products of its metabolic transformations (formaldehyde and formic acid) are toxic to humans. The aim of this research was to assess the application of different physico‐chemical treatments of pomace in order to find the most efficient method for reducing the methanol during fermentation with the least effect on the sensory properties of the wine. The following procedures were studied: addition of tannins in pomace, addition of phenolic acids, addition of d‐galacturonic and pectic acid, use of bentonite and zeolite, heat treatment of pomace, thermosonication and treatment of pomace with microwaves. Fruit wine used in this study was produced from plums (Prunus domestica L.). Applied treatments showed variable efficiency in reduction of methanol formation in plum wine. It may be noted that the procedures that involved some form of thermal treatment were characterized by a significant decrease in the production of methanol (up to 60–70%) but mostly tended to have a negative impact on the sensory properties of the produced wines. However, exposure of pomace to microwaves for a short time, owing to the contribution of mechanisms of non‐thermal nature (kinetic and chemical), allowed for a significant reduction in methanol formation with a negligible impact on the sensory properties. The decrease in methanol formation during fermentation using tannins, pectic acid, bentonite and zeolite was poor, with only a reduction of up to 15%. Obtained results are significant to the fruit wine and spirit industry, considering the common problem related to an increased content of methanol in these beverages. Copyright © 2016 The Institute of Brewing & Distilling