Fruit spirits are produced and consumed in many countries all over
the world. Their production process involves many steps, each one
of them having a considerable importance in the quality of the
product obtained. The present book studies the potential of the
Blanquilla pear for producing pear spirits. The research has been
focused in the influence of three main aspects: the raw material
used, the fermentation process, and the distillation process. The
main volatile compounds present in the pear spirits obtained were
identified and quantified, in order to determine how each of the
aforementioned aspects affect their quality. The author intends by
this way, to define the best operating conditions to produce a good
quality pear spirit.
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