Aromatic Characterization of Pot Distilled Kiwi Spirits

摘要

This study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwis of the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from the EVEGA yeast coilecrion) 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, and other minor compounds, which are relevant in determining the quality and taste of the kiwi spirits. It was found that the kiwi juice fermented with yeast L1 produced a more aromaric distillate. In addition, kiwi distillates produced with both yeasts had the same ratio of fmn5-3-hexen-1-ol and cis-3-hexen-1-ol, which is lower than that found in other fruit distillates.