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http://dx.doi.org/10.3746/jkfn.2013.42.5.743

Quality Characteristics of Fruit Spirits from a Copper Distillation Apparatus  

Cho, Ho-Cheol (Dept. of Convergence Industry, Seoul Venture University)
Kang, Soon Ah (Dept. of Conversing Technology, Graduate School of Venture, Hoseo University)
Choi, Sung-Inn (Dept. of Convergence Industry, Seoul Venture University)
Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.5, 2013 , pp. 743-752 More about this Journal
Abstract
The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.
Keywords
copper distillation apparatus; mashing; aroma; flavor; fruits distilled spirits;
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Times Cited By KSCI : 8  (Citation Analysis)
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