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Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy

  • Yanan Xia , Yanli Ma , Lijuan Hou and Jie Wang EMAIL logo
Published/Copyright: January 13, 2017

Abstract

The development of jujube brandy is restricted severely by excessive methanol production. Three methods to reduce methanol production were compared: fermentation material, boil and storage container. Boil treatment showed the best result, reducing methanol from 1.77 to 0.21 g/L, which was chosen for further analysis for comparing aroma compounds. Boil treatment increased ester, acids, and hydrocarbons; decreased alcohols, aldoketones, and terpenoids. The largest changes were seen in esters, hydrocarbons, and terpenoids. A pilot test of Boil treatment was performed. Results from the pilot test were consistent with laboratory results, with a significant decrease in methanol from 7.69 to 0.54 g/L. During the pilot test, methanol levels were measured in each fermentation layer and no significant difference was seen. Methanol levels were also measured in different distillation times. The foreshot had the highest concentration of methanol and the feint had the lowest concentration of methanol. Therefore, boil treatment combined with appropriate distillation will effectively solve the problem of excessive methanol production.

Funding statement: This research was supported by the National Natural Science Foundation of China: 1. The Research of Methanol and Fusel Oil Formation Mechanism and Control Measures in Traditional Chinese Jujube Brandy (Funding No. 31171725). 2. Study on the flavor character and its formation mechanism of Chinese date brandy (Funding No. 31371815). 3. China Scholarship Council (201508130082).

Conflict of interest

This article has no conflict of interest.

Abbreviations

BT

Boil treatment

TB

Traditional brewing

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Published Online: 2017-1-13
Published in Print: 2017-2-1

©2017 by De Gruyter

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