Studies on the making of longan dessert wine
Date Issued
2004
Date
2004
Author(s)
Hsu, Min-Hsiu
DOI
zh-TW
Abstract
The objective of this project was to establish a suitable condition for longan wine and spirit making. In the making of longan wine, longan must was inoculated with three kinds of commercial yeast and fermented at 18℃or 25℃. In the making of spirit, longan must was diluted with water and added with sugar to reach 22。Brix or 25。Brix,and then fermented. The fermented must was distilled using either double- ball shaped fractionation column or not . Double distillation technique was used.
The results showed that to Saccharomyces cerevisiae Lalvin V1116 to ferment in 18℃ is suitable for longan wine fermentation. An appropriate sugar content in the longan must for spirit making is 22。Brix. After distillation, the alcohol contents of the products from different columns were determined. The alcohol content from the double ball shaped colnum is similar to that from a Cognac distillary. The alcohol contents of brouillis and the second distillate were 38-40 %( alc/vol) and 70-72 %( alc/vol) respectively. Comparing the spirits distillated in the presence and absence of copper by sensory evaluation and GC-MS analysis, the benzeneethanol contents and 2-furancarboxaldehyde contents of the latter are lower. After baking GABA-glucoe and GABA-fructose in model system, 2-furancarboxaldehyde、4H-pyran-4-one are found.
Subjects
蒸餾
強化酒
蒸餾酒
龍眼
香甜酒
spirits
fortified wines
distil
longan
dessert wine
Type
thesis
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