Department of Food Science and Technology, Cornell University, 630 W. North Street, Geneva, NY 14456, USA.
Bioresour Technol. 2010 Feb;101(4):1396-8. doi: 10.1016/j.biortech.2009.09.069. Epub 2009 Oct 20.
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 0.037% to approximately 0.091%, and the methanol content of apple eau-de-vie ranged from below 200 mg to more than 400 mg/100mL of 40% ethanol. The United States legal limit of methanol for fruit brandy is 0.35% by volume or 280 mg/100mL of 40% ethanol. Of the four apple cultivars examined, Crispin apples yielded significantly more methanol in hard cider and eau-de-vie than Empire, Jonagold or Pacific Rose apples. Pasteurization of Crispin apple juice prior to alcoholic fermentation significantly reduced the methanol content of hard cider and eau-de-vie.
苹果白兰地是一种传统的法国酒精饮料，由发酵苹果汁（苹果 cider）蒸馏而成。本研究旨在测定产自纽约州五指湖地区的四个苹果品种的 cider 和苹果白兰地中的甲醇含量。 cider 的甲醇浓度范围为 0.037%至 0.091%，而苹果白兰地的甲醇含量范围则从低于 200mg/100mL 至高于 400mg/100mL 的 40%乙醇。美国规定水果白兰地中甲醇的限量为体积比 0.35%或 40%乙醇中 280mg/100mL。在所研究的四个苹果品种中，Crispin 苹果 cider 和白兰地中的甲醇含量明显高于 Empire、Jonagold 和 Pacific Rose 苹果。酒精发酵前对 Crispin 苹果汁进行巴氏消毒可显著降低 cider 和白兰地中的甲醇含量。
