In this study, rice wine, sweet potato wine, and apple wine were distilled in a commercial distillation system at different temperatures (100∼150℃) and pressure (normal and reduced pressure). Volatile compounds in distilled spirits from rice wine, sweet potato wine, and apple wine were analysed and ...
In this study, rice wine, sweet potato wine, and apple wine were distilled in a commercial distillation system at different temperatures (100∼150℃) and pressure (normal and reduced pressure). Volatile compounds in distilled spirits from rice wine, sweet potato wine, and apple wine were analysed and the optimum distillation condition was selected through physicochemical characteristics analysis and sensory evaluation. The results obtained are as follows; 1. Recovery rate of distillate at normal pressure distillation was higher than reduced pressure distillation. Aldehyde content was different with raw wine. Total acidity showed a decreasing trend under normal pressure distillation of apple spirits unlike other spirits. * A thesis for the degree of Doctor in August 2015. 2. Major volatile compounds of three spirits were iso-amyl alcohol, iso-butyl alcohol, and n-propyl alcohol and these content were different with raw wine. Iso-amyl alcohol content was high in order of sweet potato spirit, apple spirit, and rice spirit. n-Propyl alcohol was absent in apple wine spirit. Furfural affected on sensory evaluation was detected only normal pressure distillation. In the case of apple spirit, furfural was detected in 130℃ at normal pressure. 3. From the sensory evaluation, overall acceptance was positive correlation to flavor, taste, and after taste in all of three spirits. Iso-amyl alcohol, n-amyl alcohol, and n-phenyl ethanol were affected on sensory characteristics significantly. And also, flavor, taste, and after taste intensity were negative correlation to sensory characteristics. Major effect compound on intensity was iso-butyl alcohol. 4. Normal pressure distillation was increased flavor and taste but quality was rough, therefore spirits need to long aging periods for the harmony of fragrance and flavor. Reduced pressure distillation was decreased flavor and taste, therefore spirits need not to long aging periods for the harmony of fragrance and flavor but quality characteristics could be weaken. For the making of high quality spirits, rice and sweet potato spirits were reduced pressure of 120℃, apple spirit was normal pressure of 130℃ and 140℃. As a results of these analysis and sensory evaluation, flavor and taste of spirits were significantly difference when different raw wines were distillation. These results could be used as a quality indicator for the evaluation and management of a variety of future spirits.
In this study, rice wine, sweet potato wine, and apple wine were distilled in a commercial distillation system at different temperatures (100∼150℃) and pressure (normal and reduced pressure). Volatile compounds in distilled spirits from rice wine, sweet potato wine, and apple wine were analysed and the optimum distillation condition was selected through physicochemical characteristics analysis and sensory evaluation. The results obtained are as follows; 1. Recovery rate of distillate at normal pressure distillation was higher than reduced pressure distillation. Aldehyde content was different with raw wine. Total acidity showed a decreasing trend under normal pressure distillation of apple spirits unlike other spirits. * A thesis for the degree of Doctor in August 2015. 2. Major volatile compounds of three spirits were iso-amyl alcohol, iso-butyl alcohol, and n-propyl alcohol and these content were different with raw wine. Iso-amyl alcohol content was high in order of sweet potato spirit, apple spirit, and rice spirit. n-Propyl alcohol was absent in apple wine spirit. Furfural affected on sensory evaluation was detected only normal pressure distillation. In the case of apple spirit, furfural was detected in 130℃ at normal pressure. 3. From the sensory evaluation, overall acceptance was positive correlation to flavor, taste, and after taste in all of three spirits. Iso-amyl alcohol, n-amyl alcohol, and n-phenyl ethanol were affected on sensory characteristics significantly. And also, flavor, taste, and after taste intensity were negative correlation to sensory characteristics. Major effect compound on intensity was iso-butyl alcohol. 4. Normal pressure distillation was increased flavor and taste but quality was rough, therefore spirits need to long aging periods for the harmony of fragrance and flavor. Reduced pressure distillation was decreased flavor and taste, therefore spirits need not to long aging periods for the harmony of fragrance and flavor but quality characteristics could be weaken. For the making of high quality spirits, rice and sweet potato spirits were reduced pressure of 120℃, apple spirit was normal pressure of 130℃ and 140℃. As a results of these analysis and sensory evaluation, flavor and taste of spirits were significantly difference when different raw wines were distillation. These results could be used as a quality indicator for the evaluation and management of a variety of future spirits.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.