Characteristics Of Olive Brandy Distillation

This article aims to study the variation rule of olive brandy distillation characteristics. In this paper, different conditions such as distillation temperature distillation time, initial volume are discussed. The aim is to make sure the most suitable conditions. In this experiment, olive fruit, olive juice and the mixture are used to ferment. As a result,70aromas are detected in juice fermentation,69aromas are detected in fruit fermentation and76aromas are detected in the mixture fermentation. Additionally, alpha-terpineol is detected particularly in the mixture fermentation.The olive brandy performs different distillation characteristics in different distillation conditions. In the same initial volume of materials, the alcohol of brandy is higher when distillation temperature is lower, but distillation time is shorter; In higher distillation temperature, the alcohol of brandy is lower, the distillation time is relatively long. The alcohol content increases firstly and soon decreases with the increase of distillation temperature. In the same distillation temperature, the alcohol of olive brandy increases with the increase of initial volume. The alcohol of brandy is the lowest when the volume is100M1, the alcohol of brandy is highest when the initial volume is250mL. The alcohol content increases firstly and soon decreases with the increase of initial volume, the alcohol content is highest when the volume is150mL,In juice brandy,46aromas are detected, ester is the highest aroma, which is68%. In fruit brandy,65aromas are detected, carbapenem is the most aroma, which is75.6%.71aromas are detected in mixture brandy, carbapenem is the most aroma, which is66.6%. In the view of relative content, olive juice is the most suitable material.