Production of spirit from Jerusalem artichokes

Jerusalem artichoke (Helianthus tuberosusis) is a root vegetable that is native to North America and has a sweet, nutty flavour with a slightly crunchy texture. Jerusalem artichokes are a good source of dietary fibre, potassium, iron, and thiamine. They are also a prebiotic food containing a high amount of inulin, typically ranging from 16% to 20% of the total weight of the root. High content of carbohydrates shows its potential as raw material for spirit production. The aim of current research was to evaluate Jerusalem artichoke as a raw material for spirit production. Fresh Jerusalem artichoke roots were crushed and juice was extracted and fermented using two yeasts appropriate for fast fermentation process – Turbo Carbo Yeast (Browin) and Turbo Rum yeast (Browin). For mash before fermentation pH, titratable acidity, soluble solids were analysed. During fermentation process changes in density were evaluated. Distillation process was performed using bubble cap plate column. After distillation, part of samples were filtered using charcoal to remove impurities and improve taste and aroma. For all samples ethanol content, volatile compounds were determined using GC and sensory evaluation was performed. Initial soluble solid content of Jerusalem artichoke juice was 19 Brix, and it was fermented up to 9% of ethanol with Rum yeast that provided also better sensory properties. After distillation aroma was specific and sharp, whereas filtration reduced total peak area of volatiles significantly. Jerusalem artichoke is potential plant for production of neutral spirit without any distinct flavour, but it can still have a slight sweetness and the mouthfeel of spirit is described as smooth, velvety.