The Process Of A Fruit Spirits

1930 WordsApr 10, 20178 Pages
Oranges are an appreciated fruit with a high productivity, approximately 17,618,450 tons annually, with some potential as a source for distilled fruit spirits.1 Fruit spirits are produced all over the world using various fruits, according to the availability in different countries and seasons. However, the first step in producing a distilled spirit is the fermentation of the orange under optimal conditions. Fermentation is a type of anaerobic respiration that breaks down glucose when normal, aerobic cellular respiration is not possible. Anaerobic cellular respiration, similar to aerobic cellular respiration, extract electrons from a fuel molecule and passes it through an electron transport chain that drives ATP synthesis. The process of…show more content…
Temperature, logically, should have a significant influence on the amount of alcohol produced. At a low enough temperature the fermentation process and alcohol production can be stopped and is used to make some non-alcoholic beers.3 Additional factors contributing to alcohol production is the amount of fermentable sugars present in the solution as well as the yeast’s tolerance to alcohol content. Interestingly pH is not commonly referred to as a parameter that is controlled or used in the production of alcohol. The experiment analyzes data collected over a period of 14 days regarding temperature, amount of reducing sugars, and pH. The experiment began on February 2nd, 2017 and continued through February 16th, 2017. Orange juice was fermented under two separate conditions: a cold fermentation (A) and a warm fermentation (B). The set-up included two water jugs utilized as fermentation vessels and sealed with pressure valves. Each container was filled with orange juice concentrate and water in 1:2 ratio and two packages of wine yeast were added to the solution. In order to maintain constant temperature for both environments, different experimental set-ups were necessary. For fermentation A, a sink was sealed and filled with cold tap water. Cold tap water was run through a series of three condensers to maintain a constant cool temperature. Fermentation B required a warm water bath and

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