Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

Abstract

This paper focuses on the behaviour of volatile compounds during batch distillation of wine or low wine, in traditional Charentais copper stills, heated with a direct open flame at laboratory (600 L) and industrial (2500 L) scale. Sixty-nine volatile compounds plus ethanol were analysed during the low wine distillation in the 600 L alembic still. Forty-four were quantified and classified according to their concentration profile in the distillate over time and compared with previous studies. Based on the online recording of volume flow, density and temperature of the distillate with a Coriolis flowmeter, distillation was simulated with ProSim® BatchColumn software. Twenty-six volatile compounds were taken into account, using the coefficients of the 'Non-Random Two Liquids' model. The concentration profiles of 18 compounds were accurately represented, with slight differences in the maximum concentration for seven species together with a single compound that was poorly represented. The distribution of the volatile compounds in the four distillate fractions (heads, heart, seconds and tails) was well estimated by simulation. Finally, data from wine and low wine distillations in the large-scale alembic still (2500 L) were correctly simulated, suggesting that it was possible to adjust the simulation parameters with the Coriolis flowmeter recording and represent the concentration profiles of most of the quantifiable volatile compounds.

Double batch cider distillation: Influence of the recycling of the separated fractions

“…Its concentration is also significant in the residue. This behaviour is consistent with the results presented by Douady et al (2019) and the equilibrium liquid/vapour data listed by Puentes et al (2018). Thus, part of this floral compounds is definitely lost into the residue.…”

“…All other esters are found at concentrations below 0.4 mg/L and even at concentrations lower than their limit of quantification. For esters with correct mass balance, except ethyl 2hydroxypropanoate and diethyl butanedioate, the concentrations are higher in the head fraction, then decrease, which is consistent with the literature (Puentes et al, 2018;Douady et al, 2019). On the contrary, ethyl 2-hydroxypropanoate and diethyl butanedioate have an equivalent behaviour to 2-phenylethanol with a concentration increase as distillation progresses and a still significant concentration in the residue.…”

“…Most of the studies on volatile compounds behaviour during batch distillation have been carried out on a single distillation without considering the numerous recycling (Zhao et al, 2014;Douady et al, 2019;Xiang et al, 2020). However, as shown in Fig.…”

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

“…Many studies have pointed out that higher alcohols and esters make an essential and positive contribution to the quality of alcohol fermentation products [18,[30][31][32]. However, a high concentration of these compounds, especially higher alcohols, can cause the negative sensorial properties such as suppression of fruity and woody notes [31][32][33].…”

“…Many studies have pointed out that higher alcohols and esters make an essential and positive contribution to the quality of alcohol fermentation products [18,[30][31][32]. However, a high concentration of these compounds, especially higher alcohols, can cause the negative sensorial properties such as suppression of fruity and woody notes [31][32][33]. The total volatile yield of distillates ranged from 1605.58 mg/L to 2229.64 mg/L (Table 2), equivalent to total volatile compounds that went from 3167.79 mg/L of absolute alcohol to 3771.70 mg/L of absolute alcohol.…”