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SO 2 reduction in distilled grape spirits by three methods
Author(s) -
Zhang Qingxuan,
Du Jinhua,
Jin Yuhong,
Zhao Zhiyun,
Li Yingya
Publication year - 2013
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.100
Subject(s) - lees , chemistry , pomace , hydrogen peroxide , activated charcoal , steam distillation , calcium oxide , distillation , wine , charcoal , food science , distilled water , chromatography , nuclear chemistry , organic chemistry , adsorption
Sulphur dioxide (SO 2 ) is the main additive in grape wine production and cannot be eliminated by simple distillation from the base wine, lees or fermented pomace. This research was conducted to confirm the effectiveness of calcium oxide, powdered activated charcoal and hydrogen peroxide on SO 2 reduction in distilled grape spirits using a double distillation method. Three treatments were conducted on the first distillate. Each method was assessed for its effectiveness on SO 2 reduction and its influence on the volatile compounds present, which were analysed both by GC and sensory evaluation. The total residual SO 2 content in the second distillate, which had been treated with calcium oxide, was about 2.00 mg L −1 . The value was below 1.00 mg L −1 for the activated charcoal and hydrogen peroxide treatments. The calcium oxide treatment was the most convenient method, when compared with the other two treatments, but it also caused the largest decrease in acids and esters. The activated charcoal‐treated distillate had the highest sensory evaluation. However, there were some drawbacks, such as the loss of esters and a higher cost for temperature maintenance (70°C for ~12 h). The hydrogen peroxide treatment resulted in the lowest pH and most of the volatile compounds were retained, but the sensory evaluation was second to the activated charcoal treatment. Copyright © 2013 The Institute of Brewing & Distilling