New trends or return to traditional methods in the production of grain spirits?

Agnieszka Kuta; Maria Balcerek

doi:10.18778/1730-2366.16.16

Authors

Agnieszka Kuta Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90-924 Lodz, Poland https://orcid.org/0000-0002-5236-635X
Maria Balcerek Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Wolczanska 171/173, 90-924 Lodz, Poland https://orcid.org/0000-0003-3731-8680

DOI:

https://doi.org/10.18778/1730-2366.16.16

Keywords:

rye, barley, cereal malts, alcoholic fermentation, natural products, agricultural distillate, spirit beverages

Abstract

This review article is based on scientific and popular science publications as well as articles from branch magazines that refer to the production of alcohol in Poland based on traditional grain raw materials. New trends in the production of broadly understood alcoholic beverages point to a return to traditional raw materials and production methods, preferably carried out in small, traditional distillery – crafted beers, local wines or spirits. Consumers desire a return to tradition, however, it is equally important to maintain the right quality and efficiency of production. The future of alcoholic beverages based on malted and unmalted cereals in Poland is associated with the search for specific varieties of cereals, their mixtures as well as fermentation and distillation processes that will allow the production of ‘craft spirits’.

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References

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