Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits

Abstract

The objective of this study was to investigate the quality and sensory characteristics of sweet persimmon mashes and spirits fermented by three different yeasts [Saccharomyces species, labeled as LB (Lalvin BM 4X4), LD (Lalvin DV10), and UC (Uvaferm CM)]. In the production of sweet persimmon wines, UC had the highest alcohol content of 10.20% (v/v) after 9 days of fermentation (P<0.05). The range of pH after fermentation was 3.63∼3.75. The total aerobic bacteria and yeast contents increased until day 3 and then continuously decreased to approximately 8.60 log CFU/mL and 8.20 log CFU/mL, respectively. Reducing sugar contents were 3.37% in UC, 3.91% in LD, and 4.05% in LB after fermentation. Total sugar contents were 4.89% in UC, 6.24% in LD, and 5.47% in LB after fermentation. Two-stage single-pot distillation was conducted to produce sweet persimmon spirits. While conducting second distillation, spirits were collected every 100 mL fraction. The alcohol contents gradually decreased as more fractions were collected. The amounts of acetaldehyde were 226 mg/L for LD, 225 mg/L for LB, and 310 mg/L for UC in the first fraction. LD produced the highest volume (677.8 mL) of alcohol in its body part in comparison with LB (408.0 mL) and UC (445.4 mL). In the descriptive analysis, UC had stronger intensities of sweet aroma, sour aroma and taste, and persimmon flavor (P<0.05). Persimmon characteristics seemed to be well characterized by UC. In conclusion, LD was the most efficient in terms of production cost, whereas UC would be used to produce a more flavorful sweet persimmon spirit.