The All-Russian Scientific Research Institute of Food Biotechnology (VNIIPBT) has developed a technology for producing alcohol and distillates from Jerusalem artichoke. This was announced by Mikhail Turshatov, Head of the Laboratory of Alcohol Production Technology at VNIIPBT.
Scientists have identified three varieties of Jerusalem artichoke for industrial purposes: "Interest", "Skorospelka" and "Nakhodka". These varieties are characterized by a high content of reducing carbohydrates, a long shelf life, high yields and the correct shape of tubers.
Jerusalem artichoke contains inulin, a polysaccharide that can be hydrolyzed to fructose and fermented. As a result, we get either a distillate or alcohol, which is used for the production of beverages or for technical needs.
Products from Jerusalem artichoke meet modern safety requirements, but differ in taste and aroma from traditional alcohol-containing beverages.
We can obtain highly purified alcohol, and then the difference is almost impossible to catch. However, the segment of distillates - whiskey, moonshine and other drinks - is now gaining momentum. Their aroma has spicy, nutty notes.
The developed technology is ready for implementation.
Earlier www1.ru reported that Russian scientists developed a method for determining the origin of wine.
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