CHARACTERIZATION OF VOLATILE COMPOUNDS PRESENT IN THE TWO SPIRITS OBTAINED BY DISTILLATION OF FERMENTED BLACK MULBERRY (MOMS NIGRA L.) AND BLACK CURRANT (RIBES NIGRUM L.)

摘要

The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented in solid state culture with Sacchromyces cerevisiae IFI83. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics.