Comparative Analysis of the Quality of Original Mulberry Brandy Prepared by Different Distillation Processes
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Abstract:
In this research, mulberry brandy fermented wine was used as the raw material, which was distilled by secondary distillation. The alcoholic contents, methanol contents and high alcohol contents of the two distillates were determined separately. On this basis, the effects of different combinations of second distillation on the quality of original mulberry brandy wine were studied through sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analyses, in order to determine the optimal distillation process for mulberry brandy. The results showed that the alcohol content and the contents of methanol and higher alcohols decreased gradually with the distillation time during the two distillation processes. Taking the volatile flavor substances, methanol and high alcohol contents, and sensory scoring as evaluation indices, among the four different distillate combinations, the comprehensive evaluation score of the C3 combination (3~7 segments of the distillate) was the highest. The C3 combination had 59.5%vol alcohol, 170.94 mg/L methanol and 745.26 mg/L high-alcohol content, and was clear and transparent with harmonious fragrance and distinct characteristics. The best process for the original mulberry brandy was finally determined to be the C3 combination: two distillations were performed, the second distillate was 68.75% of the first distillate, and sections 3~7 of the second distillation were extracted. The research is expected to lay a foundation for the brewing of high quality mulberry brandy.
