The influence of raw materials on the biochemical profile of distillates

¹ Institute of Industrial Management, Economics and Trade, Peter the Great St. Petersburg Polytechnic University, Saint-Petersburg, Russia
² Institute of Humanities, Peter the Great St. Petersburg Polytechnic University, Saint-Petersburg, Russia
³ 21 research department (research of problems of material support of troops (forces)) Scientific Research Institute (Military System Studies of Logistics of the Armed Forces of the Russian Federation) of the VA MTO named after Army General A.V. Khrulev, Saint-Petersburg, Russia

^* Corresponding author's Email: ririna25@mail.ru

Abstract

This study focuses on exploring novel ingredients for the production of safe, high-quality alcoholic beverages and enhancing the processes involved in fermenting beverages. These efforts aim to support local community development initiatives targeting food security, food sovereignty, and small businesses. The article presents the technology for producing distillates from vegetative raw materials, integrating digital technologies for quality control across all manufacturing stages. Distillates were obtained using the “Minispirtzavod Simpl 2018 set “Authentic” equipment, featuring remote control capabilities and a built-in Wi-Fi module. The quality of distillates derived from various vegetable raw materials, including grapes, apples, wheat, and birch sap, was evaluated through organoleptic analysis, assessing appearance, aroma, and taste. Gas chromatography was employed to determine the content of ethyl alcohol, furfural, methyl alcohol, aldehydes, ethers, and fusel alcohol in the distillates. The resulting distillates contained 40.9% to 43.5% vol.% ethanol and exhibited distinct aromatic profiles and flavors based on the vegetative raw material used. This diversity offers opportunities to expand the range of alcoholic products available.