A chemical and sensory assessment of cherry distillates was carried out. Essential differences were observed in the chernical composition of disfillates obtained from mashes fermented with yeasts strain Cherry 8 and Burgund 39. The correlation was confirmed between the presence of crushed kernels and green parts in the mash and the content of hydrocyanic acid and hexyl alcohol in distillates.
Fruits of juiced cherry were fermented using ten different strains of wine yeast. The fermented mashes were subjected to two-stage distillation and the crude spirits obtained were chemically and sensorilly estimated. Yeasts belonging to strain Cherry 8 and Burgund 9 were found to be the most useful for mash fermentation. The chemical composition of the crude spirits obtained differes mainly in the groups of esters and fusel oils.
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