Influence of the fermentation pH on the final quality of Blanquilla pear spirits
作者： Laura García-Llobodanin , Thomas Senn , Montse Ferrando , Carme Güell , Francisco López
DOI: 10.1111/J.1365-2621.2010.02206.X
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摘要: Summary Blanquilla pear concentrate was diluted, fermented and distilled to produce the spirits. The fermentations were held at native pH an acidified of 3.2. Two sets experiments performed using a different fermentation yeast distillation equipment. heart fractions from each (which form spirits) analysed by gas chromatography. results showed, in both experimental sets, that reducing significantly increased concentration most higher alcohols decreased ethyl acetate Moreover, distillates obtained first set showed concentrations long-chain esters (C6–C12) compared those second set.
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