publication . Article . Other literature type . 2007

Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.)

M. Geroyiannaki; P. Athanasopoulos; M. Spanos; Michael Komaitis; D.E. Stavrakas; M. Polysiou;
  • Published: 01 Aug 2007 Journal: Food Control, volume 18, pages 988-995 (issn: 0956-7135, Copyright policy)
  • Publisher: Elsevier BV
Abstract Traditional alcoholic beverages produced from fermented grape pomaces ( Vitis vinifera L.) are very popular in Greece and many other Mediterranean countries and some times consumed in large amounts daily. Acetaldehyde and methanol are two important toxic volatile compounds in wine and alcoholic beverages, that formed during grape pomace fermentation. The EU regulation 1576/89 fixed common analytical composition limits for those volatiles (1000 g/hL AA for methanol and 73–500 g/hl AA for acetaldehyde. In this study the two major toxic volatile compounds, methanol and acetaldehyde, were determined in varietal grape pomace distillates. Twelve of the most p...
free text keywords: Biotechnology, Food Science, Flame ionization detector, law.invention, law, Chemistry, Methanol, chemistry.chemical_compound, Wine, Composition (visual arts), Fermentation, Acetaldehyde, Pomace, Gas chromatography
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