ReviewMolecules (Basel, Switzerland)2021
Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Portable Spatially Offset Raman Spectroscopy for Rapid Detection of Methanol and Ethanol in Pisco Through Sealed Containers.Molecules (Basel, Switzerland) · 2026Article
- Effect of Adsorbent Pretreatments on Methanol Content and Quality of Jujube Wine.Foods (Basel, Switzerland) · 2026Article
- Methanol control and aromatic preservation in producing wine spirit from east Asian species.Food chemistry: X · 2025Article
- Coffee By-Products Studied by the Planar Ames Bioassay with pH Indicator Endpoint Using the 2LabsToGo-Eco.Toxics · 2025Article
- Does Embracing New Approaches in Homemade Fruit Spirit Production Lessen Consumer Health Risks?Toxics · 2025Article
- Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts.Molecules (Basel, Switzerland) · 2025Article
- Article
- Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate.Foods (Basel, Switzerland) · 2023Article
- Contaminated Perry in Patagonia Argentina: A Case Study.Current microbiology · 2023Article
- Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging.Foods (Basel, Switzerland) · 2022Article
- Production of Coffee Cherry Spirits fromFoods (Basel, Switzerland) · 2022Article
- Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization.Frontiers in microbiology · 2022Article
- Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods-"Future Foods and Food Technologies for a Sustainable World".Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.
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