Proceedings of the 2016 International Conference on Biological Sciences and Technology

The Distilled Characteristics Analysis of Olive Brandy

Authors
Ji-Tian Song, Xi Chen, Hong Kan, Wen-Chao Wang, Yu-Chen Song, Wei Tian
Corresponding Author
Ji-Tian Song
Available Online January 2016.
DOI
https://doi.org/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.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Proceedings
The International Conference on Biological Sciences and Technology
Part of series
Advances in Biological Sciences Research
Publication Date
January 2016
ISBN
978-94-6252-161-2
ISSN
2468-5747
DOI
https://doi.org/10.2991/bst-16.2016.31How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

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  - The International Conference on Biological Sciences and Technology
PB  - Atlantis Press
SN  - 2468-5747
UR  - https://doi.org/10.2991/bst-16.2016.31
DO  - https://doi.org/10.2991/bst-16.2016.31
ID  - Song2016/01
ER  -