Comparative production of different melon distillates: Chemical and sensory analyses

Hernández-Gómez, Luis; Úbeda-Iranzo, Juan; Garcı́a-Romero, Esteban; Pérez, Ana Isabel Briones

doi:10.1016/j.foodchem.2004.03.033

Cited by 59 publications

(63 citation statements)

References 6 publications

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“…Methanol is highly soluble in water, therefore, methanol will distill more at the end of distillations, when vapours are richer in water. That means that methanol will accumulate more in the tail fraction [7,32],during distillation in alembic pot still as it showed in Figure 6.…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 80%

“…Thus, it seems that the quality of spirit and its identity and character are inluenced by a huge number of factors. Some authors favoured raw material as a factor of great inluence on character and authenticity of fruit spirits [7][8][9]; others said that fermentation is the most important activities in aroma compound production; another, however, wrote that distillation is a technique that manages the composition of aroma compounds present in the spirits [10][11][12], whilst some other authors highlighted the ageing of spirits in creating their unique quality [13,14]. However, the truth is somewhere between of all these views.…”

Section: Introductionmentioning

confidence: 99%

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Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

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Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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“…In some previous literatures, numerous sample preparation methods, such as LLE, solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE), coupled with GC-MS were used to determine volatile compounds in Chinese spirits and wines (Hernandez-Gomez et al;, Sanchez-Palomo et al, 2009Fan and Qian, 2006a). LLE represented a better applicability for sample preparation in previous experiments because all volatile compounds (low, medium and high volatility) can be analyzed in one or more extraction steps (Hernanz et al, 2008;Caldeira et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Zheng

Liang

Huang

et al. 2014

FSTR

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The manufacturing procedures of spirits in the world such as whisky, brandy, rum, vodka, cachaça, and Chinese spirits are constituted of three consecutive processes: fermentation, distillation and ageing. For these processes, distillation process is closely correlated with the quality and yield of the raw spirit. Alembic stills and column stills are applied to the distillation of brandy, whisky, and cachaça. The former has no trays or appreciable reflux and requires multiple distillation to achieve high-proof raw spirits, while the latter has a reflux column to decreases the concentration of the congeners in raw spirits (Claus and Berglund, 2005). A distinct device called as Zeng-tong (Li et al., 2012) has been widely applied to the distillation of Chinese spirits for a long history. The Zeng-tong is composed of reboiler, taper barrel, condenser and other attachments, such as stream pipes, lid and tube type heat exchanger (shown in Figure 1A). Similar to fruit brandy (Claus and Berglund, 2005), the operation mode of Chinese spirits belongs to a batch distillation. The main production process of Chinese spirits is as follows ( Figure 1B). Prior to the spirit distillation, the fresh grains and grain hull are mixed with the fermented grains to adjust Short communication

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“…These yields were improved and an increase of 10 % were recorded for the juice and pws substrates, perhaps thanks to optimization of procedures. By-product yields were 21 % (w/w) of skins for the pws substrate and 40 % (w/w) skins and pressed pulp for the juice substrate (Hernández-Gómez et al, 2005a). The initial pH of the different substrates varied between 4.4 and 5.2. and this supposes a problem for the easy growing of lactic and acetic acid bacteria; for that, pH was adjusted or not before the fermentation by adding citric acid to reach values around 4 in order to inhibit these bacteria.…”

Section: Fruit Processingmentioning

confidence: 99%

“…The major volatile compounds of melon spirit were compared with other commercial spirits such grappa, orujo, and other fruit distillates from cherry, raspberry and pear (Hernández Gómez et al, 2005a) . In general, 1-Propanol was higher in melon distillates, being similar to those in grappa and cherry spirit.…”

Section: Comparison With Commercial Spiritsmentioning

confidence: 99%