Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
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Abstract
The effects of retort distillation (RD) and double distillation (DD) for producing cherry spirits using unique double-kettle equipment were compared, for the first time. RD improved distillation efficiency and kept methanol at a safe level. Compared with DD, the contents of higher alcohols increased with RD: isobutanol, propanol, and benzyl alcohol increased by 15.5, 32.9, and 37.9%, respectively, with the content of ethyl esters being reduced. In contrast, isoamyl formate, with its cherry aroma, was not detected in DD spirits, but was present at up to 10.71 mgL−1 in RD spirits. Six terpenoids were detected in RD spirits, but only four in DD spirits. These changes were also reflected in the sensory scores. Although the purity and elegance of the RD spirits decreased, their complication, richness, and honey aroma increased. These changes are very important for guaranteeing spirits quality, providing a reference for research and production of cherry distilled spirits.
Funding source: Shandong Province Modern Agricultural Technology System Innovation Team-Fruit Processing
Award Identifier / Grant number: SDAIT-06-14
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by Shandong Province Modern Agricultural Technology System Innovation Team-Fruit Processing (SDAIT-06-14).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0254).
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Artikel in diesem Heft
- Frontmatter
- Articles
- Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios
- Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
- Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying
- Analysis of environmental factors for production of green raisins in Liang-fang
- Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
- Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves
- Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior
- Recovery of lactose from aqueous solution by application of ultrasound through millichannel
