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The distillation cuts between head, heart and tail fraction of a fruit distillate are still done in an empirical fashion, based on the distiller's sensorial experience. There has been an unmet need for a long time to provide an objective method for determining the point of tails independent of fruit type and distillation technique. In this study, the authors provide a new method for separating the tail robustly from the heart fraction. For the first time, this is based on an in-line measurement of conductivity together with a suited algorithm for differentiating the conductivity increase before and after the point of tails. The method has been validated with three different fruit mashes of different sugar content, distilled applying different levels of rectification due to different settings of the dephlegmator of the still. Verification with sensory analysis confirmed the validity of the method.

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