The Distilled Characteristics Analysis of Olive Brandy

DOI

10.2991/bst-16.2016.31How to use a DOI?

Keywords

Olive brandy, Distillation, Aroma.

Abstract

There will be a lot of fragrant component loss and damage in the distillation process of olive brandy, which influences the quality of brandy seriously. In order to obtain good quality brandy, the effects of different distillation temperature are studied. It is found that the most suitable temperature for olive brandy distillation is 150 . The kinds and content of aromatic constituents in brandy are analyzed at the best distillation temperature. The aromatic ingredients in brandy from the mixture are the most. The highest content of brandy made of olive juice is esters.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ji-Tian Song
AU  - Xi Chen
AU  - Hong Kan
AU  - Wen-Chao Wang
AU  - Yu-Chen Song
AU  - Wei Tian
PY  - 2016/01
DA  - 2016/01
TI  - The Distilled Characteristics Analysis of Olive Brandy
BT  - Proceedings of the 2016 International Conference on Biological Sciences and Technology
PB  - Atlantis Press
SP  - 202
EP  - 207
SN  - 2468-5747
UR  - https://doi.org/10.2991/bst-16.2016.31
DO  - 10.2991/bst-16.2016.31
ID  - Song2016/01
ER  -