Due to the higher pectin content of plums and cherries, the methanol content of brandies produced from these fruits is heigher than found in grape brandies. As fruit matures, it produces pectinesterase which causes metoxy radicals to disassociate from pectin, which, in turn, results in methanol formation. This paper describes a pectinesterase/carbon dioxide treatment developed by the authors that substantially reduces methanol content in fruit brandy.

First, a commercial pectinase that includes pectinesterase was added to plum juice. This resulted in metoxy radicals disassociating from pectin and forming methanol, as described above. Next, the methanol was volatilized with carbon dioxide. Fermentation was then induced by adding wine yeast to produce alcohol. Finally, the fermented mush was distilled to produce a brandy whose methanol content was about one-tenth that of untreated brandy. Volatile compounds contained by the treated brandy were also compared with those of brandy produced by traditional methods. Except for minor differences observed in some compounds, comparisons were very similar.