Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system

Abstract

The impact of the distillation system and yeast strain on the chemical and aromatic pro fi le of kiwi spirits was investigated. Three fermentations of kiwi fruits were carried out, two with selected yeasts (KL1 and KL2) and one spontaneous (KL3). The obtained kiwi wines were distilled using two distillation systems (Charentais alembic and packed column), and the resulting spirits were analysed by direct injection gas chromatography. Kiwi spirits obtained with the packed column had the highest concentrations of esters C6 – C10 and monoterpenols, while the alembic spirits had the highest concentrations of ethyl acetate, methyl acetate and higher alcohols. Three principal components derived from the chemical composition data explained 96.6% of the variance. Principal component 1 differentiated alembic from packed column distillates, principal component 2 distinguished KL3 spirits and principal component 3 distinguished KL1 spirits. Kiwi spirits distilled with the packed column were preferred by consumers. The predominant sensory descriptors in the packed column kiwi spirits were floral, fruity and spicy, while burnt/smoky and pungent were the principal aroma descriptors in alembic spirits. Moreover, significantly higher ethanol yields and ethanol strengths were obtained with the packed column distillation system. The observed influence of the yeast strains on preference and ethanol yields was minor.