Αλκοολούχο ποτό από απόσταξη μήλων και αχλαδιών

Abstract

This dissertation deals with the production of the fruit distillate such as the apple and the pear compared to one of the grapes, the well-known tsipouro. The apple, as well as the pear, are two kinds of fruits with high fructose content. That's why they give the desired percentage of sugars so that at the end of the alcoholic fermentation the desired alcoholic title can be achieved. Looking back in the past at the production process of the first extracts becomes known how they came to the fore and entered people's lives, what machines were first used and how these products evolved over the years. Different ways of producing a distillate will be learned as well as which means and techniques were used. Besides, there is a reference to the legislation of the production distillate as well as what applies in different countries around the world. Finally, there is a reference to the process and analysis of these two kinds of fruit until they reach the final destilation our glass. How many distillations were needed up to the final product but also the similarities and differences with the very popular 'tsipouro”. In this experiment, there are some differences between the two kinds of apple and pear concerning the distillation especially to the first one in which a dome was noticed and a percentage of dilution was needed. Furthermore, the aromatic intensity of the apple's distillate was more intense higher than the pear's. In conclusion, while the fruit yields in terms of juice and alcohol content are relatively the same, the difference is found in their organoleptic elements. Pear distillate was preferred after organoleptic control.