The influence of different pot still type on quality of Williams pear distillates

Borislav Miličević ,Jurislav Babić ,Radoslav Miličević ,Drago Šubarić

doi:10.17559/tv-20130930155522

Borislav Miličević , Jurislav Babić + Show 2 more

Open Access

https://doi.org/10.17559/tv-20130930155522

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Abstract

Pear brandy is one of the most desirable alcoholic beverages across Europe. But of all varieties, the most appreciated is Bartlett pear or Williams’s pear as it is better known. The purpose of this work was to create an objective evaluation of the influence of various construction forms of pot still, (alembic, pot and spheric) on final quality of Williams pear brandy. Gas-chromatography and sensory analysis were applied to the determination of quality and aroma profile of Williams pear brandy. Results showed that the type of pot still construction has a significant influence on quality and aroma profile of Williams pear brandy. The samples that are produced by alambic pot still had better quality and more expressive flavour. The best evaluated sample had an amount of ethanol of 59, 51 % in total volume, esters 478 mg/l, aldehydes 120 mg/l and higher alcohols of 962 mg/l.

Highlights

Pear is one of the widely grown fruit species across the world and it is considered to be one of the oldest grown species
They can be addressed to different construction forms of pot still, since other factors in the production of distillates were the same for all samples
The William pear brandy produced by pot still-alembic had the best sensory properties (98,5 points of 100) characterised by pleasant aroma without sharp alcoholic odour tones

Summary

Introduction

Pear is one of the widely grown fruit species across the world and it is considered to be one of the oldest grown species. The most appreciated is Williams’s pear or Bartlett pear. Distillation of fermented crushed fruit should be done within 48 h after fermentation is finished, so that harmful components do not increase (acids, methanol, esters, aldehydes, HCN etc.) and accumulated secondary aroma does not become lost. William’s pear distillate never matures (ages) in a cask because primary distillate components are incompatible with secondary components extracted from a wooden container. After it has been processed (and distillate is diluted to its ultimate strength from 40 ÷ 45 %vol.), Williams pear brandy is consumed colourless and cooled at 12 ÷ 15 °C [2]

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