A Study of Optimal Conditions in Distillation for Production of Schisandra Chinensis Fruit Spirits

Title & Authors
A Study of Optimal Conditions in Distillation for Production of Schisandra Chinensis Fruit Spirits
Cho, Hye-Seom; Cheong, Chul;

Abstract
This study is conducted to develop and optimize fruit spirits by using Schizandra chinensis fruit which are rarely used as spirits in the world. For this purpose, the raw material, main compounds of fermented mash and, quality characteristics of distilled liquor prepared with different distillation methods were analyzed. The studt period lasted six months and the results were follows. Schizandra chinensis was not suitable for alcohol fermentation because the sugar concentration and acidity were low. Therefore, the fermentation condition was appropriate to mix with the weight ratio of fresh Schizandra chinensis fruit, water and sugar as 1:1.5:0.25, and was fermented the mix by adding 0.06 w/w% of $\small{(NH_4)_2HPO_4}$ compared to the must total weight. It was also examined to analyze product characteristics of fruit spirits prepared with different methods of distillation(column-pot still, pot still, vacuum still). The result showed that fruit spirits made by vacuum still with fresh Schizandra chinensis fruit indicated the best product quality while the distillation of column-pot still showed the best yield.
Keywords
Distillation;Fermentation;Fruit spirits;Schizandra chinensis;Yeast;
Language
Korean
Cited by
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