Investigation of the impact of characteristic volatiles in head distillate on wine spirit's aroma perception through integrated sensory methods

Abstract

Distillation cut, a critical step in spirit production, markedly influences the aroma quality of wine spirits. This study investigated the impact of head cut on the aroma perception of the heart distillate. Using the check-all-that-apply method, the characteristic aroma attributes of the head were identified as fruity and solvent, whereas those of the heart were fruity. Enhancements in the perception of fruity and solvent aromas were observed in the heart distillate at head-addition volumes of 0.38 % v/v and 0.41 % v/v, respectively. Nine esters and four carbonyl compounds were found to contribute to the enhancement effects at total ester concentrations of 205.19 and 212.32 mg/L, along with total carbonyl compound concentrations of 23.90 and 24.22 mg/L. Our findings provide valuable insights into the quantification and organoleptic contribution of head distillate cut in shaping the spirit aroma perception as well as practical guidance for optimising the production process.