Melon fruit distillates: Comparison of different distillation methods

Abstract

Melon fruits (Cucumis melo) were crushed under different conditions, to give different substrates with around 11 °Brix, and fermented at controlled temperature (20 °C) by a Saccharomyces cerevisiae (commercial strain). Afterwards, the fermented material was double-distilled in two different ways: in a distillation column and in a copper pot, yielding a distillate with around 55% alcohol (v/v). The concentrations of the volatile compounds were different, depending on the fermentation conditions and the way of distillation.