Brandy, production

Similar techniques were used by Shinohara et al (71) to develop hybrids with increased production of fusel alcohols and esters. Protoplast fusion techniques have been used to confer amylolytic activity to brewery yeasts (22) and ethanol tolerance to wine yeasts (70) Farris et al (72) used protoplast fusion to produce hybrids with killer factor that is, the ability to secrete proteinic toxins. Kunkee and coworkers (25) utilized a leucine auxotrophic mutant strain of S. cerevisiae (UCD Montrachet 522) to produce base wine for brandy production the mutant strain produces less isoamyl alcohol, reducing the quantity of fusel alcohols in the subsequent brandy. And Thornton (48) discussed the progress in utilizing plasmid vectors to introduce new genes into wine yeasts he cautioned, however, that until the yeast genome is better understood that direct gene manipulation techniques will be of limited value. 

The oil is obtained by steam distillation of wine yeast, or as by-product of marc brandy production, which is purified and, if necessary, rectified. 

Folle blanche Wine used for brandy production in Cognac and Armagnac... 

The term cognac is restricted to brandy made in France in the region of Charente. The brandy produced in southern France, called Armagnac, is close in quality to cognac. Brandy production originated in France. Fermented grape juices (must) are distilled in very simple copper-pot stills on an open fire, often without prior removal of the yeast. The primary distillate (section-nement) with a harsh, unpleasant odor is refined by repeated distillations ( repasse ). Brandy pro-... 

Juniper Oil. The best juniper oil [8012-91 -7] is obtained from the steam distillation of the ripe cmshed, dried berries of Juniperus communis L., a shmb which grows wild in many regions of Europe, Asia, Africa, and North America. However, most commercial juniperberry oil comes from the fermented fmits as a by-product of flavors for alcohoHc beverages such as gin, brandy, Hquors, cordials, and sloe-gin. This represents the actual commercial juniperberry oil, since very Httle tme juniperberry oil is produced. A comparison of the headspace volatiles of ripe juniperberries (85) with an authentic, freshly prepared juniperberry oil (86) is shown in Table 42. 

The colonists are said to have practiced distillation before 1650. The Virginia setders made brandies and those in New England and the middle colonies distilled a variety of products including apple whiskey (apple jack), mm, and brandy. The first beverages made by the colonists from com and rye were distilled on Staten Island, New York, in 1640 by William Kieft. Rum was produced in Barbados from molasses around 1650 and in colonial Massachusetts in 1657. 

Brandies are distiked using batch or continuous systems. Variations of the pot stik are used in France. Elsewhere, both systems are used. The batch system yields a more flavorful product, whereas the continuous stik yields a lighter flavor. The first distikate using a pot stik is taken off at 60° proof. It is then redistiked to 148—160° proof. Brandy is matured in charred-oak barrels for two to eight years and bottled at 80° proof or higher. 

Ethyl Carbamate. In November 1985, the Canadian Government indicated that it had detected ethyl carbamate [51-79-6] (urethane), a suspected carcinogen, in some wines and distilled spirits. Since that time, the U.S. distilled spirits industry has mounted a serious effort to monitor and reduce the amount of ethyl carbamate (EC) in its products. In December 1985, the Canadian Government set limits of 150 ppb in distilled spirits and 400 ppb in fmit brandies, cordials, and Hqueurs. The FDA accepted a plan in 1987 from the Distilled Spirits Council of the United States (DISCUS) to reduce ethyl carbamate in whiskey to 125 ppb or less, beginning with all new production in January 1989. 

The chief advantage of wood for containers is that many common species are free from harmful contaminants. For this reason wood had widespread use in the food and beverage industries, but it has now suffered severe competition from corrosion-resistant metals, plastics and paper products. Oak had a very extensive use in tight cooperage in the brewing industry, and its use for barrels still survives in the maturing of whisky and brandy and in the wine industries. Wood is particularly useful where acetic acid is present as this acid is corrosive to most common metals. 

Strong Alcoholic Beverages. Products such as whiskey, cognac, brandy, etc. cause undesired reactions with unprotected aluminum. The attack causes pitting corrosion and formation of a floculent precipitate of aluminum hydroxide while the beverage itself becomes discolored, and the flavor is also affected (22). The action of liqueurs is not so... 

Brandi et al. [71] using culture fluid of Acidovorax delafieldii and cyclic 3HB oligomers were in agreement with the presence of endo-hydrolase activity of poly(3HB) depolymerases. Similar results were obtained by de Koning et al. [72] who demonstrated that covalently cross-linked poly(HAMCL) was hydrolyzed completely by P. fluorescens. It is assumed that most - if not all - extracellular poly(HA) depolymerases have endo- and exo-hydrolase activity. Depending on the depolymerase the hydrolysis products are only monomers, monomers and dimers, or a mixture of oligomers (mono- to trimers). 

The two articles in this current volume describe recent developments with small ring compounds which have not teen compiled in such a context before. T. Hirao discusses selective transformations initiated by transition derivatives in the construction of functionally substituted five-, six- and seven-membered rings as well as open-chair compounds. Cycloadditions onto methylene- and alkylidene-cyclopropane derivatives, described by A. Goti, F. M. Cordero and A. Brandi, not only yield products with spirocyclopropane moieties which can be desirable as such or as potential mimics of gem-dimethyl groupings, but also intermediates which can undergo further transformations with ring-opening of the cyclopropane units. 

Uses/Sources. Research chemical impurity in herbicides treflan, isopropalin, and triflu-ralin contaminant in wastewater from chemical factories and production of cheese and brandy and other liquors. AT-nitrosamines are frequently produced during rubber processing and may be airborne in the workplace. 

Brandi and co-workers (271) applied the familiar a,p-unsaturated esters 158 and 159 in reactions with cychc nitrones. In these reactions, the isoxazolidine products were formed as intermediates, which immediately underwent N-alkylation to give tricyclic compounds. The reactions proceeded in both cases with moderate selectivities of 39% de for 158 and 57% de for 159. Most remarkably, the reactions proceeded with opposite face selectivity. 

The social component which is also very important for sustainability of a production of spirits is fulfilled too the production of fruit brandy, cacha a, tequila, rum, etc. is a very important basis of existence or additional earning for small-scale agricultural producers. These producers either directly sell their distillates as spirit drinks or they offer them to bigger distilleries for mass marketing. 

During the production of recovery flavours, apple wines or brandies, the interaction with ethanol, acetaldehyde and acetic acid represents the next level of interactions. The reaction products contain compounds which result from esterification and acetal formation reactions, which are summarised in Table 21.4. 

Randomly branched (a) All structures with fixed number of brandies (b) Product of random branching reaction, averaged over MWD (c) Fractions of homogeneous MW from product of random branching reaction (16,20) m m... 

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