Aromatic characterization of pot distilled kiwi spirits. http://dx.doi.org/10.1021/jf204310v

Abstract

This study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwisof the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from theEVEGA yeast collection) and L2 (S. cerevisiae Uvaferm BDX from Lallemand) were assessed to obtain a highly aromatic distillate.The kiwi spirits obtained were compared with other fruit spirits, in terms of higher alcohols, minor alcohols, monoterpenols, andother minor compounds, which are relevant in determining the quality and taste of the kiwi spirits. It was found that the kiwijuice fermented with yeast L1 produced a more aromatic distillate. In addition, kiwi distillates produced with both yeasts had thesame ratio of trans-3-hexen-1-ol and cis-3-hexen-1-ol, which is lower than that found in other fruit distillates.