I have eaten the wine-flavored Musang King durian before, and I thought, durian is so fat, winemaking should be OK, right? As a result, no corresponding product was found.
In the spirit of scientific research, look up papers on the Internet, there are really.
Durian flesh and pineapple juice acid durian pineapple fruit wine, mango as the main ingredient, durian as the auxiliary durian mango fruit wine. Unfortunately, durian is used as an accessory, only to add fragrance, perfume, overused. Finally found a durian raw material, experimental winemaking thesis, introduced the introduction.
The main ingredient is Thai golden pillow durian, the kind sold in the shop.
Ingredients and instruments will not be discussed, first talk about the process flow, see what is the difference with sorghum wine:
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Although I usually drink some wine, but I don't understand much, look at the result.
Brewed finished product, durian fruit wine, the degree of 13.6% (not low yo), golden color, bright, clear and transparent, fruity and wine harmony, pleasant aroma, has a typical durian flavor.
I really can't imagine, list the aroma ingredients, check them one by one, what ingredients, what aromas, or have a psychological preparation.
(The following chemistry professional vocabulary, you can float over)
There are 22 volatile ingredients in the aroma (you can smell), as follows:
3-Methyl-1-butanol: there is a special unpleasant smell, spicy, disgusting, which is very compatible with wine, drinking is the pain of taste.
Phenethyl alcohol: Sweet rosette aroma found in apples, almonds, bananas, peaches, pears, strawberries, cocoa, honey.
2-Ethyl-1-hexanol: has a sweet and light floral fragrance.
Ethyl hexadecanate: also known as "ethyl palmitate", weak wax, fruit and cream aromas, in apricot, tart cherry, grapefruit juice, blackcurrant, pineapple, red wine, apple brandy, black bread, lamb, rice are all covered, meat and vegetarian.
Ethyl caprylate: brandy aroma, although the name is "spicy", it is actually quite noble.
Ethyl oleate: used for perfume, no fragrance was found.
Ethyl propionate: pineapple flavor.
Ethyl hexadecelate: This substance is also divided and turned, no fragrance has been found, ignore it.
Ethyl oxalate: aromatic smell, irritation, concentration will explode!
Ethyl caproate: koji, pineapple, used for koji wine, popularly speaking, is used to blend the wine.
Ethyl myristate: can be mixed with violet-type flavors, high-grade, versailles when to take it out.
Ethyl 2-methylbutyrate: mainly used to prepare tropical fruit flavors such as apples, strawberries, grapes, raspberries, and mangoes.
3-Methyl-1-butanol acetate: has a banana-like odor.
Ethyl butyrate: widely used in edible flavor formulations, such as bananas, pineapples, etc.
Ethyl laurate: Mainly used to prepare flavors such as cheese, coconut, cognac ("French cognac") and nuts. Scratch the point! Is a good deodorant.
Ethyl tridecanedate: No taste found.
Heptaaldehyde: an important raw material for synthetic spices, with fruity aromas.
2,5-Bis(trimethylsilyloxy)benzaldehyde: found in hyacinth, citronella, cinnamon, iris, rock rose, bitter almond, cherry and nut aroma, scratch the point! Special almond smell.
Valeraldehyde: Diluted with a pleasant fruit aroma, not to mention when it is strong (perfume spraying also has that taste Ha)
Tridecane: I didn't find any smell.
Heptadecane: I didn't find it either.
7-Methyl-7H-dibenzo[b,g]carbazole: give up directly, this is not a human name.
The first feeling is that my nose should not be enough and I need wangcai's help. The second feeling is that this wine is not easy to brew, some people want violet, some people want cognac, and the winemaker may spit out the fragrance. The third feeling, the test master is hard, I directly eat durian bar, first do it for respect!
The above data is excerpted from "Optimization of Fermentation Process of Durian Fruit Wine and Its Aroma Composition Analysis", Bu Jianzhen et al., . Zhongkai Agricultural Engineering College, et al., 2017