Blumenthal Patrik, Steger Marc C, Quintanilla Bellucci Andrès, Segatz Valerie, Rieke-Zapp Jörg, Sommerfeld Katharina, Schwarz Steffen, Einfalt Daniel, Lachenmeier Dirk W
Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany.
Yeast Genetics and Fermentation Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 23, 70599 Stuttgart, Germany.
Foods. 2022 Jun 7;11(12):1672. doi: 10.3390/foods11121672.
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.
咖啡果肉是湿法加工咖啡豆过程中产生的主要副产品，在咖啡生产国大量堆积。将这种被低估的农业残余物加以利用的众多方法之一是生产馏出物。本研究项目旨在以三种不同的阿拉比卡咖啡豆品种为原料，利用咖啡果肉生产烈酒。将咖啡果肉与选定的酵母菌株（酿酒酵母L.）、酸、果胶裂解酶和水一起发酵72小时。测量了温度、pH值、糖浓度和酒精强度等几个参数，以监测发酵过程。随后，用不锈钢壶式蒸馏器对酒精醪液进行双重蒸馏，并对产品进行感官评价。此外，还对发酵醪液和生产的馏出物的化学成分进行了评估。结果表明，所有三个品种的醪液和产品中甲醇浓度均升高（>1.3 g/L）。感官评价发现，咖啡果肉烈酒的主要香气描述词是核果。发酵和蒸馏实验表明，咖啡果肉可以成功用作生产水果烈酒的原料。然而，通过优化工艺参数和蒸馏设备，可以提高烈酒的品质及其风味特征。
