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Search Results (4)

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Keywords = coffee cherry spirits

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28 pages, 2992 KiB  
Article
Production of Coffee Cherry Spirits from Coffea arabica Varieties
by Patrik Blumenthal, Marc C. Steger, Andrès Quintanilla Bellucci, Valerie Segatz, Jörg Rieke-Zapp, Katharina Sommerfeld, Steffen Schwarz, Daniel Einfalt and Dirk W. Lachenmeier
Foods 2022, 11(12), 1672; https://doi.org/10.3390/foods11121672 - 7 Jun 2022
Cited by 9 | Viewed by 7334
Abstract
Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee [...] Read more.
Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment. Full article
(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)
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10 pages, 278 KiB  
Proceeding Paper
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union
by Dirk W. Lachenmeier, Tabata Rajcic de Rezende and Steffen Schwarz
Biol. Life Sci. Forum 2021, 6(1), 37; https://doi.org/10.3390/Foods2021-10969 - 14 Oct 2021
Cited by 16 | Viewed by 3606
Abstract
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. [...] Read more.
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The modern, ecologically oriented society attaches great importance to waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain. The aim of this presentation is to provide an updated overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). Coffee flowers, leaves, cascara, coffee cherry spirit, silver skin, and coffee wood are among the materials considered in this article. Some of these products may have, at least, an indirect history of consumption in Europe (silver skin), while others have already been used as traditional foods in non-EU-member countries (coffee leaves, flowers, cascara, and coffee cherry spirit). Of these, coffee leaf tea and cascara have already been approved by the European Commission. Following a consultation with EU member states, spent coffee grounds were determined as being not novel. For the other products, toxicity and/or safety data need to be gathered to further advance novel food applications. Full article
(This article belongs to the Proceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”)
16 pages, 2556 KiB  
Review
Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits
by Patrik Blumenthal, Marc C. Steger, Daniel Einfalt, Jörg Rieke-Zapp, Andrès Quintanilla Bellucci, Katharina Sommerfeld, Steffen Schwarz and Dirk W. Lachenmeier
Molecules 2021, 26(9), 2585; https://doi.org/10.3390/molecules26092585 - 28 Apr 2021
Cited by 34 | Viewed by 8350
Abstract
Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally [...] Read more.
Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies. Full article
(This article belongs to the Special Issue Phytochemicals from Fruit and Vegetable By-Products and Wastes and Their Re-use)
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11 pages, 1112 KiB  
Article
Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation
by Daniel Einfalt, Klaus Meissner, Lena Kurz, Kiatkamjon Intani and Joachim Müller
Beverages 2020, 6(3), 57; https://doi.org/10.3390/beverages6030057 - 16 Sep 2020
Cited by 12 | Viewed by 6902
Abstract
Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentation and distillation performance, ethanol [...] Read more.
Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentation and distillation performance, ethanol yield and sensorial attributes. A selected yeast strain (Saccharomyces cerevisiae L.) fermented coffee cherry mash within five days and produced ethanol concentrations of 31.0 g/L. The mash was distilled and distillate fractions were categorized for heads/hearts/tails by sensory evaluation, resulting in an ethanol mass ratio of 1.0:4.2:0.8 with a total yield of 1.8% (w/w) ethanol based on coffee cherry mash. Analysis of fermentative volatiles indicated comparatively high methanol contents of 26 ± 4 g/L ethanol in the hearts fraction. Sensory evaluation of the hearts fraction resulted in 15 spirit specific descriptors, with vegetal and nutty indicating the most important terms to describe the perception of coffee cherry spirit. The results suggested that there is a high potential to introduce a fruit spirit based on coffee fruits. Full article
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