Characterisation of wines and distilled spirits from melon (Cucumis melo L.)

Melon fermentation and distillation was studied with a view to produce melon spirits. Three different substrates were obtained from melon (Cucumis melo L.). Sugar concentration was around 60-70 g L-1 and the pH between 4.6 and 5.2. The substrates were clarified and then fermented at one of two pH levels at 20 degrees C. A commercial Saccharomyces cerevisiae starter culture was used to obtain melon wines with an alcohol concentration of 3.8-5.8% (v/v). The melon wines were distilled in a distillation column to yield distillates with an alcohol content of 33-60% (v/v). The major volatiles in the melon wines and in the distillates were analysed by gas chromatography (GC). The results demonstrated that melon could be a good substrate of fermentation and distillation but also yielded significant differences in the volatiles analysed in the different melon wines and distillates obtained from the different substrates in the different conditions of the experiment. Fermentation pH greatly affected the methanol, acetaldehyde, and butanol contents and thus the final quality of the spirits produced.