Fruit brandies are strong alcoholic beverages that can be produced from various fruits that serve as raw materials. After the process of raw material processing, fermentation, distillation and aging, a final product with certain characteristics is obtained. The implementation of each of the mentioned processes affects the quality of the product, which primarily refers to the aroma of fruit brandy.
After the processing of raw material, fermentation will occur. The temperature of the pomace significantly affects the fermentation. Fermentation is an exothermic process, which means that heat is released during fermentation.
The optimal temperature for yeast activity and alcoholic fermentation is 15-22 °C.
Temperatures below 15 °C can stop alcoholic fermentation. There are special types of yeasts that are active at temperatures up to 5 °C, but these yeasts also work more slowly at lower temperatures. Yeast activity ceases at a temperature of 40 °C, and they die at 60 °C. The higher the temperature, the faster the fermentation, but fermentation at higher temperatures has no advantages. It is not desirable that the room has significant temperature variations.
When the fermentation is done, process of distillation will begin. By definition, distillation is a technique of separating a homogeneous mixture of two or more liquids of different boiling points into individual components. Given that ethanol has a lower boiling point (78.3°C), it evaporates before water and, after cooling, liquefies in another container, creating a distillate. When the overheated pomace is heated to the temperature of the boiling point of water (100°C), then it also starts to evaporate and turn into distillate. If you want to get brandy with a high alcohol content, the distillation temperature should not be increased because the distillate will contain high concentrations of water.
If you would like to improve your schnapps production and measure the temperature without interruption during the entire production process, HANNA Instruments has a large number of thermometers and corresponding probes in its assortment. Below, find the models that are the most convenient for the production of schnapps.
HI9350011
K-Type Thermocouple
Thermometer
Thermometer
Designed with user functionality and performance in mind, the HI935001 is a waterproof K-Type thermocouple thermometer that measures temperature from -50.0 to 399°C (-58.0 to 573°F ). The included batteries provide up to 3500 hours of continuous use. CAL Check™ and the Battery Error Prevention System (BEPS) ensure the highest level of accuracy and confidence. The probe is replaceable and works with an assortment of specialized probes. This meter can be certified as traceable to NIST standards upon request.
- ±0.4°C/±0.7°F accuracy
- Ultra-Fast response penetration probe that reaches 90% of its’ final value within 4 seconds
- Perfect for use in industrial kitchens for wash-downs and cleaning of food processing equipment, as well as food packaging
HI935012
Brewing Thermometer
Made for serious craft and hobby brewers, Hanna’s Brewing Thermometer is all you need to ensure that you get accurate temperature results throughout the entire brew process (as well as any other cooking processes). Designed to withstand the knocks, drops, and spills of real life, the new IP65 body provides top performance while the extra long probe reaches deep into your brew kettle for reliable measurements. The included canvas case makes storage and transportation a cinch.
- ±0.1 °C/ ±0.2 °F accuracy
- IP65-rated meter for durability (included boot for even more protection!)
- Extra long, stainless steel probe for extended immersion into tanks and kettles.
Author:
Tajana Mokrović
mag.nutr.
Tajana Mokrović
mag.nutr.
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