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Apple Spirits and Alcohol such as Calavados and Applejack Brandy Taste Better


Published on: January 5, 2022,

Holiday times deserve celebration. Apple liquors are widely used during holiday celebration. These classic spirits have a long time history and many decisions are still subjectively determined. Researchers in ACS Food Science & technology report that apple spirits and alcohol such as calvados and apple brandy taste better.


For hundreds of years apple have been a good base for liquors such as Calvados in France and applejack in U.S. It’s because apple are full of sugar and desirable flavors. Distilling fermented apples with heat concentrates the alcohol and removes unpleasant fermentation byproducts such as carboxylic acids impart unclean, rancid, cheesy and sweaty flavors.


Most producers use batch columns to make apple spirits as it provides a clean tasting and high alcohol distillate in large volume. Exact time to stop the distillation process and achieve most flavorful liquor has been uncertain. It has been found rapid increase in apricot brandy distillate’s conductivity reliably indicate ideal time to stop the distillation. Researchers wanted to see if this would hold for apple liquors.


The researchers crushed and fermented apples into a mash which they distilled in a German style batch column still. The mash was heated and they were distilled and measured the levels of nine carboxylic acids. They found conductivity rose so did the levels of bad tasting carboxylic acids. They found that as the conductivity  rose so did the levels of bad tasting of carboxylic acids.Raising the temperature of the still’s cooling produces a liquor with good aroma intensity also when reducing the carboxylic acid levels. Thus researchers concluded monitoring the conductivity in the distillates afforded them a simple way to identify the best conditions for producing apple spirits with desirable quality and taste.




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