Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment

文献类型： 外文期刊

第一作者： Zhang, Jiang

作者： Zhang, Jiang;Zhang, Xiang;Sun, Yuxia;Zhang, Jiang;Zhang, Xiang;Sun, Yuxia;Zhang, Jiang;Zhang, Xiang;Sun, Yuxia;Zhang, Jiang;Zhao, Xinjie;Qin, Weishuai;Ma, Zhansheng

作者机构：

关键词： cherry spirits; double distillation; double-kettle distillation equipment; retort distillation; volatile substances

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

ISSN： 2194-5764

年卷期： 2021 年 17 卷 7 期

页码：

收录情况： SCI

摘要： 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.

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[1]Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment. Zhang, Jiang,Zhang, Xiang,Sun, Yuxia,Zhang, Jiang,Zhang, Xiang,Sun, Yuxia,Zhang, Jiang,Zhang, Xiang,Sun, Yuxia,Zhang, Jiang,Zhao, Xinjie,Qin, Weishuai,Ma, Zhansheng. 2021

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