Alcohols from fruits

Lu, W.-Y., Lin, G.-Q., Yu, H.-L. et al. (2007) Facile synthesis of alkyl p-D-glucopyranosides from D-glucose and the corresponding alcohols using fruit seed meals. Journal of Molecular Catalysis B Enzymatic, 44, 72-77. 

Facile Synthesis of Alkyl y0-D-Glucopyranosides from o-Glucose and the Corresponding Alcohols Using Fruit Seed Meals... 

A Lutz, P Winterhalter. Dihydroabscisic alcohol from Averrhoa carambola fruit. Phytochemistry... 

Essential oils are obtained from fruits and dowers (61,62). Volatile esters of short- and medium-chain carboxylic acids or aromatic carboxylic acids with short- and medium-chain alcohols are primary constituents of essential oils, eg, ethyl acetate in wines, brandy, and in fruits such as pineapple benzyl acetate in jasmine and gardenia methyl salicylate in oils of wintergreen and sweet birch. Most of these naturally occurring esters in essential oils have pleasant odors, and either they or their synthetic counterparts are used in the confectionery, beverage, perfume, cosmetic, and soap industries (see Oils,... 

Most human drinks are derived from plants and more specifically from fruits. Fruit juice is actually an easy and pleasant way to take liquids for survival. Many examples of plant-derived drinks are available, but the first one is perhaps wine. A first classification can be made between alcoholic beverages and nonalcoholic ones. 

Some drinks naturally contain significant amounts of methyl alcohol, especially fruit brandies made from plums or apricots, for example (like slivovic, which is produced in the Balkans). The methyl alcohol content may account for some of the unpleasant effects of consuming too much of these drinks ... 

Other fruit spirits are distilled from fresh or frozen fruits or their juices (blueberries, raspberries, strawberries, currants, apricots, peaches and others) while adding alcohol. Pomaceous fruit spirits are made from fresh fermented apples or other pomaceous fruits, from the whole fmit or its juices without the addition of sugar-containing substances, sugar or alcohol of another kind with a minimum alcohol content of approx. 38% by vol. 

The principle is simple. In a 25-litre vessel an ordinary 10 litre plastic bucket containing mash is placed (Mash is what one makes the alcohol from, one can call it a wine without fruit, but more about that later). The lid is placed on the vessel shutting in the 10-litre bucket. The mash in the 10-litre bucket is heated with an immersion heater to 45-50 degrees C. The air in the 25 litre vessel becomes saturated with water and alcohol vapour. After a short while the spirit and water vapour condenses in the inside of the 25 litre vessel and runs down to the bottom. That s it ... 

The fnngus which produces it occurs in fermented apples and other decaying frnits, juices and nectars from fruit, strong drinks with alcohol content of up tol5°C and products from apples. It is produced by Penicillium (Penicillium enpamsum, Penicillium islandicum) and Aspergillus etc. (Murphy et al. 2006). 

Acetic acid can be produced by the enzyme-catalyzed oxidation of ethyl alcohol. The brown acetic acid in vinegar is produced from fruit juices (apple or grape juice) and is known as natural acetic acid. 

General Statement.—Liqueurs and Cordials constitute a group of alcoholic beverages of a somewhat exotic nature. They are usually made from rectified alcohol, refined cane sugar and flavoring and aromatic substances extracted from fruits, herbs, seeds and roots. On account of their high content of sugar they are rarely consumed in any quantity and serve either as appetizers or as after dinner relishes. 

In the manufacture of vinegar from alcoholic solutions produced from fruit or grain extracts, there is sufficient nitrogenous material and phosphate salts so that the acetic acid bacteria do not lack for these fundamental elements of nutrition. 

If an alcoholic liquor has been produced from fruit or grain extracts which have been the seat of growth of foreign bacteria, neither the alcoholic fermentation nor the acetic acid fermentation can be normal and a satisfactory vinegar cannot be made because of the off-flavors produced by abnormal fermentation. 

Henry Ford was once questioned as to what would happen to his automobile "buggy" business if petroleum supplies should dwindle. He said, "We can get fuel from fruit, from that of sumac by the roadside or from apples, weeds, sawdust — almost anything. There is fuel in every bit of vegetable matter that can be fermented. There is enough alcohol in a year s yield of potatoes to drive the machinery necessary to cultivate the field for a hundred years... And it remains for someone to find how this fuel can produced commercially — better fuel at a cheaper price than that we now know."... 

Introduction. The technique of biocatalysis has been used for thousands of years in the production of various food products including bread ( sourdough ) the fermentation of sugar from fruit and fruit pulp to produce alcoholic beverages the processing of milk to produce cheese, yoghurt, and other products the production of vinegar and sauerkraut and many other products. 

Definition Volatile oil from fruit of Pimenta officinalis, contg. eugenol Properties Colorless, yel. or reddish liq., allspice odor and taste becomes darker with age sol. in glac. acetic acid, 1 vol 90% alcohol very si. sol. in water dens. 1.018-1.048 ref. index 1.527-1.540 (20 C)... 

Synonyms Cumin oil Cuminum cyminum Cuminum cyminum fruit oil Cuminum cyminum oil Cummin Definition Volatile oil from fruit of Cuminum cyminum, contg. 30-40% cuminaldehyde, p-cymene, p-pinene, dipentene Properties Colorless to yel. liq. strong odor sol. in fixed oils, min. oil, 10 vols 80% alcohol very sol. in chloroform, ether, glycerin, propylene glycol pract. Insol. in water dens. 0.900-0.935 (25/25 C) ref. index 1.4950-1.5090 (20 C)... 

---