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Melon fruit distillates: comparison of different distillation methods
- Hernandez-Gomez, Luis F., Ubeda, Juan, Briones, Ana
- Food chemistry 2003 v.82 no.4 pp. 539-543
- Cucumis melo, Saccharomyces cerevisiae, distillates, distillation, fermentation, volatile compounds
- Melon fruits (Cucumis melo) were crushed under different conditions, to give different substrates with around 11 °Brix, and fermented at controlled temperature (20 °C) by a Saccharomyces cerevisiae (commercial strain). Afterwards, the fermented material was double-distilled in two different ways: in a distillation column and in a copper pot, yielding a distillate with around 55% alcohol (v/v). The concentrations of the volatile compounds were different, depending on the fermentation conditions and the way of distillation.