Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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 University of Technology, Department of Civil, Environmental and Natural Resources Engineering, Sustainable Process Engineering.
Department of Chemistry, Michigan State University.
2004 (English)In: American Journal of Enology and Viticulture, ISSN 0002-9254, E-ISSN 1943-7749, Vol. 55, no 2, p. 199-201Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2004. Vol. 55, no 2, p. 199-201
National Category
Bioprocess Technology
Research subject
Biochemical Process Engineering
Identifiers
URN: urn:nbn:se:ltu:diva-6923Local ID: 54166b90-7b05-11db-8824-000ea68e967bOAI: oai:DiVA.org:ltu-6923DiVA: diva2:979809
Note
Validerad; 2004; 20061123 (ysko)Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2017-11-24Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

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

Search in DiVA

By author/editor
Berglund, Kris
By organisation
Sustainable Process Engineering
In the same journal
American Journal of Enology and Viticulture
Bioprocess Technology

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 1011 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf