The Enzymatic Approach to Making of Alcoholic Beverages

• Main Author: Dilbar Mirzarakhmetova
• Format: Article
• Language: English
• Published: Bulgarian Academy of Sciences 2011-11-01
• Series: International Journal Bioautomation
• Subjects: Yeast invertase; Immobilized invertase; Alkylfructosides; Higher alcohols; Isoamyl alcohol; Enzymatic transformation of alcohols; Fusel oil; Enzymes in non-conventional media; Transferaze activity of invertase; Invertase in organic media.
• Online Access: http://www.clbme.bas.bg/bioautomation/2011/vol_15.3/files/15.3_03.pdf
• ISSN: 1314-1902; 1314-2321

Immobilized yeast invertase was applied for treatment of alcoholic beverages with the aim of transformation of higher alcohols into alkylfructosides. Gas-liquid chromatography of treated water-alcoholic medium containing 3.0 mg/l isoamyl alcohol and 4% saccharose by immobilized invertase had shown the convertion of 40% isoamyl alcohol, which amounts to 1.8 mg/l absolute alcohol. Other parameters remained at the previous level. The high level of enzyme activity was observed when the initial concentration of sucrose in the reaction mixture attained 4.0-12.5%. Tasting of treated samples indicated the improvement of quality and degustational properties of beverages, they had softer and more harmonious taste and aroma in comparison with control sample and finished Vodka, which completed the cycle of technological processing.