Abstract
This study was performed to investigate the quality characteristics of distilled spirits made with different fermenting agents in copper distiller. The highest distillate yield was observed in the mashing made with fermenting agent A. The distillate made with fermenting agent A showed also significantly the highest level of ester and higher-alcohol concentration. In addition, the distilled spirit made with fermenting agent A indicated significantly higher preferences in appearance, smell, taste, quality, and overall acceptability than those of other agents. However, the aging in bottle for 6 months had no significant differences in sensory improvement in distilled spirits regardless in kind of fermenting agents. This study emphasizes the importance of rice koji as fermenting agent in distilled spirit prepared with rice and using with multistage distiller made of copper to improve aroma substances and yield ratio of distillate.
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