SO2 reduction in distilled grape spirits by three methods

摘要: Sulphur dioxide (SO2) is the main additive in grape wine production and cannot be eliminated by simple distillation from base wine, lees or fermented pomace. This research was conducted to confirm effectiveness of calcium oxide, powdered activated charcoal hydrogen peroxide on SO2 reduction distilled spirits using a double method. Three treatments were first distillate. Each method assessed for its influence volatile compounds present, which analysed both GC sensory evaluation. The total residual content second distillate, had been treated with about 2.00 mg L−1. value below 1.00 L−1 treatments. oxide treatment most convenient method, when compared other two treatments, but it also caused largest decrease acids esters. charcoal-treated distillate highest However, there some drawbacks, such as loss esters higher cost temperature maintenance (70°C ~12 h). resulted lowest pH retained, evaluation treatment. Copyright © 2013 Institute Brewing & Distilling