![]() ![]() ![]() Raspberry Ketone TGSC Information System.Raspberries have some carotenoid compounds involved in flavor but. Most fruits have organic acids, some sugars for taste & esters, some ketones and often isoprenoid & "essential oils" for flavors. It always pays to understand the specific flavor chemistry involved. I know a raspberry flavoured gin based in the UK takes a month or more to macerate and in my opinion isn't very flavourful. Masceration takes time, space and so i am told is inefficient. The chemical alternative is a high pH maceration to really degrade the skins, then a pH said: Whether these enzymes will function in a high ethanol environment is doubtful. Winemakers use certain 'pectinase' enzymes to extract fruit color and this should help your fruit flavor & color exaction in a lot of ways. In many fruits the color is tightly attache to the skin. You are more likely to get a 'pink' beverage, but you're unlikely to see any natural blue from blueberries, blackberries, juniper berries. You may need to control pH to acheive good color control. I understand that neutral beverage spirits tend toward a pH ~4 (acidic), and certainly mixed-drinks will be acidic, so this generally tends to push the anthocyanin class of colorants toward pink/red and away from blue/purple. Most fruit colors are phenolic compounds, and many are pH sensitive. The goal is to make a flavoured gin with fruit that has a natural colour, lets say raspberries. Which I truly value if the latter.Īnd yes - I hate pasteurized orange juice -) Have you had bad experiences from soxhlet extraction? or is this just your opinion. Maceration - more time, more mess, if I am to believe said person less efficient.Īs my wife says, "you are just bored" maybe true but this craft is surely about experimentation. I have had an opinion that 57c is a good liquid temp. I have a thermo port in the liquid path so i can monitor this and can hopefully influence this temp with power and coolant control. The temperature - I would presume the vapour would go for the path of least resistance - the condensor/dephleg and get condensed into a warm distillate, not a very hot liquid. Maybe just ethanol to produce the concentrated extract. The use of gin - as said above maybe not the best then. I have tasted the product and it is very nice, well to my palate anyway. I heard from the person/company I think you are referring to about one example where they increased the extraction efficiency of a berry by a significant amount, I do have contacts at the end producer so I will reach out and confirm their real world experience. ![]() The goal could be achieved using particular method, if gin in the boiler is a bad idea - and it sounds like it is then using ethanol to produce a concentrate that can be saved for compounding with gin may be better. I know a sloe gin producer that used to macerate for 6 weeks and the process isn't efficient. I know a raspberry flavoured gin based in the uk takes a month or more to macerate and in my opinion isn't very flavourful. Flavour doesn't carry through with distillation. I would never pay commercial prices for such equipment. Oh dear, maybe I shouldn't have already commissioned the build :-) it wasn't much money though. This is the whole point of the thing, extract the most amount of oil into the smallest amount of solvent. Why limit the amount of solvent? So that you can easily put it through a rotovap to remove the solvent. Or, oils from botanicals where a huge amount of botanical mass is required relative to the solvent (flowers). Keep in mind the common theme here - extraction of oils from what are typically very "stubborn" hard botanicals (roots, barks, seeds, etc). I've heard that cocoa nibs do very well using soxhlet as well. Though, at the end of the soxhlet extraction, you would run the solvent through a rotovap to separate the ethanol solvent from the cinnamon oil, yielding your pure product - which you would then reintroduce into new spirit to yield your finished product (hint, you would do this for product consistency purposes, where your base botanical might have a highly variable oil content). An example of an appropriate use of soxhlet extraction in our world would be to produce cinnamon oil - where you want to use a small amount of solvent to extract from a large botanical mass, and you need extended time and temperature to get a reasonable product yield of oil. ![]()
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