Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy

Abstract The development of jujube brandy is restricted severely by excessive methanol production. Three methods to reduce methanol production were compared: fermentation material, boil and storage container. Boil treatment showed the best result, reducing methanol from 1.77 to 0.21 g/L, which was chosen for further analysis for comparing aroma compounds. Boil treatment increased ester, acids, and hydrocarbons; decreased alcohols, aldoketones, and terpenoids. The largest changes were seen in esters, hydrocarbons, and terpenoids. A pilot test of Boil treatment was performed. Results from the pilot test were consistent with laboratory results, with a significant decrease in methanol from 7.69 to 0.54 g/L. During the pilot test, methanol levels were measured in each fermentation layer and no significant difference was seen. Methanol levels were also measured in different distillation times. The foreshot had the highest concentration of methanol and the feint had the lowest concentration of methanol. Therefore, boil treatment combined with appropriate distillation will effectively solve the problem of excessive methanol production.