**7. Conclusion**

Melon in the form of juice or paste without skin, constitutes an appropriate fermentation substrate, the sugars being consumed during fermentation to produce alcohol yields in

Spirits and Liqueurs from Melon Fruits (*Cucumis melo* L.) 195

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accordance with expectations. The paste substrate offers a better yield in the process, but it does not seem to be an ideal substrate.

Differences were observed in the contents of the major volatiles in the different melon wines. The fermentation pH brought about perceptible differences based on both the chemical and the sensory analysis. Adjusting the pH brought about substantial decreases in the acetaldehyde and methanol contents, a facet that will have to be borne in mind in the case of methanol in view of the maximum limits set by regulations. Nevertheless, the tasters expressed no preference between paste without skin and juice according to fermentation pH.

From an industrial standpoint, the paste without skin substrate can be regarded as preferable, because it produces less waste with a lower environmental impact and it is no necessary press the paste to obtain it.

Since no preferences were observed for any of the samples of first distillate macerated in between the two distillations, this procedure would not seem to be warranted to improve distillate quality, while conversely it would increase production costs by requiring higher melon consumption during maceration, greater investment in equipment (maceration tanks, presses, and screens), longer production times, and more processing steps.

In contrast, maceration of the final double-distilled spirit did enhance the colour and aroma attributes of the final product, hence further research will be needed to focus on achieving the right sugar levels, aroma intensity, and colour.

On the basis of the results obtained in the present study, maceration is considered unsuitable in that it is too costly for industrial purposes, would yield too much production waste requiring alternative uses, and failed to attain the golden colour of the spirits with melon pieces +seeds+placenta and with melon seeds+placenta.

From a sensory standpoint the taste panelists did not evince any preference between the two spirits, and consequently we would recommend melon seeds+placenta spirit for production on account of its deeper colour, its suitability for filtration, and its typical melon aroma, as well as its lower production costs.

Lastly, comparing the melon liqueur to other commercially available fruit spirits indicated that the acceptability of this product was similar to that of the other liqueurs tasted.

Consequently, it may be concluded that using fruits for spirit production may offer a viable industrial alternative that will help keep fruit output from going to waste.

#### **8. References**


accordance with expectations. The paste substrate offers a better yield in the process, but it

Differences were observed in the contents of the major volatiles in the different melon wines. The fermentation pH brought about perceptible differences based on both the chemical and the sensory analysis. Adjusting the pH brought about substantial decreases in the acetaldehyde and methanol contents, a facet that will have to be borne in mind in the case of methanol in view of the maximum limits set by regulations. Nevertheless, the tasters expressed no preference between paste without skin and juice according to fermentation

From an industrial standpoint, the paste without skin substrate can be regarded as preferable, because it produces less waste with a lower environmental impact and it is no

Since no preferences were observed for any of the samples of first distillate macerated in between the two distillations, this procedure would not seem to be warranted to improve distillate quality, while conversely it would increase production costs by requiring higher melon consumption during maceration, greater investment in equipment (maceration tanks,

In contrast, maceration of the final double-distilled spirit did enhance the colour and aroma attributes of the final product, hence further research will be needed to focus on achieving

On the basis of the results obtained in the present study, maceration is considered unsuitable in that it is too costly for industrial purposes, would yield too much production waste requiring alternative uses, and failed to attain the golden colour of the spirits with

From a sensory standpoint the taste panelists did not evince any preference between the two spirits, and consequently we would recommend melon seeds+placenta spirit for production on account of its deeper colour, its suitability for filtration, and its typical melon aroma, as

Lastly, comparing the melon liqueur to other commercially available fruit spirits indicated

Consequently, it may be concluded that using fruits for spirit production may offer a viable

AENOR [Asociación Española de Normalización] (1977). *Análisis Sensorial*, vol. 1,

Al-Khalifa, A.S. (1996). Physicochemical characteristics, fatty acid composition, and

Bayonove, C., Baumes, R., Crouzet, J., & Günata, Z. (2000). Aromas. In: *Enología Fundamentos* 

lipoxygenase activity of crude pumpkin and melon seed oils. *Journal of Agricultural* 

*Científicos y Tecnológicos* (pp. 137-176) Claude Flanzy, AMV, Mundi Prensa: Madrid

that the acceptability of this product was similar to that of the other liqueurs tasted.

industrial alternative that will help keep fruit output from going to waste.

Recopilación de Normas UNE. Ed. AENOR

*and Food Chemistry*, 44, 964-966.

presses, and screens), longer production times, and more processing steps.

does not seem to be an ideal substrate.

necessary press the paste to obtain it.

well as its lower production costs.

**8. References** 

the right sugar levels, aroma intensity, and colour.

melon pieces +seeds+placenta and with melon seeds+placenta.

pH.


**Part 3** 

**New Applications and Improvements** 

