Factors affecting the methanol content and yield of plum brandy.

Unlabelled: This study was conducted to determine the influence of plum cultivar, harvest year, and plum component on the methanol content and the yield of plum brandy. Seven plum cultivars (Geneva Mirabelle, French Damson, Pozegaca, Oblinaya, Early Golden, Lohr, and Rosy Gage) grown in the Finger Lakes fruit region of New York State were processed into mash and juice. The samples of plum mash or juice were fermented with commercial Red Star wine yeast Montrachet (Sachharomyces cerevisiae Davis 522) for 12 d.

Influence of apple cultivar and juice pasteurization on hard cider and eau-de-vie methanol content.

Apple eau-de-vie is a traditional alcoholic beverage produced in France by distillation of fermented apple juice (hard cider). The current research was undertaken to determine the methanol content of hard cider and apple eau-de-vie made from four apple cultivars grown in the Finger Lakes region of New York State. The methanol concentration of hard cider varied from 0.

Methanol content of grappa made from New York grape pomace.

This research was undertaken to determine the methanol content of grappa made from the sweet pomace of five grape varieties grown in the Finger Lakes wine region of New York state. The mean concentrations of methanol (N=3) in the distilled spirits made from the pomace samples of Niagara, Cayuga White, Gewurztraminer, Chardonnay, and Riesling grapes were estimated to be 44, 38, 138, 55, and 112 mg/100mL of 40% alcohol, respectively. The results of this work indicate that the sweet pomace of five New York grape varieties could be used in the production of grappa with a methanol level within the United States legal limit of 280 mg/100mL of 40% alcohol.

Production of probiotic cabbage juice by lactic acid bacteria.

Research was undertaken to determine the suitability of cabbage as a raw material for production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with a 24-h-old lactic culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored.

Probiotication of tomato juice by lactic acid bacteria.

This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24-h-old culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were measured.

Utilization of corn silage juice by Klyuveromyces marxianus.

Corn silage juice was found to be a favorable substrate for production of fodder yeasts. Kluyveromyces marxianus NRRL Y-610 yielded significantly more cell dry weight than other cultures examined. In shake-flask experiments, the yeast produced over 13 g of cell dry weight per liter of corn silage juice and completely consumed the organic pollutants (lactic acid, acetic acid, and ethanol).