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Agricultural distillates from Polish varieties of rye

Author

Listed:
  • Marta Pietruszka

    (Department of Spirit and Yeast Production Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland)

  • Józef St. Szopa

    (Department of Spirit and Yeast Production Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland)

Abstract

We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research included the analysis of mashes prepared from the following rye cultivars: Dańkowskie Złote, Dańkowskie Diament, Amilo, and Amber. It has been shown that the use of the cv. Dańkowskie Diament rye had a significant effect on the concentration of acetaldehyde in the distillate obtained. Its content in this distillate was 2.5-fold higher than in the spirit obtained from rye cv. Amilo. It is also worth mentioning that in the distillate made from horyńrye cv. Amilo the lowest concentration of higher alcohols was observed.

Suggested Citation

  • Marta Pietruszka & Józef St. Szopa, 2014. "Agricultural distillates from Polish varieties of rye," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(4), pages 406-411.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:490-2013-cjfs
    DOI: 10.17221/490/2013-CJFS
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    Cited by:

    1. Ewelina Strąk & Maria Balcerek & Urszula Dziekońska-Kubczak, 2017. "Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 267-273.

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