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

Decloux, Martine; Dechatre, Jean-Christophe; Legendre, Patrick; Guichard, Hugues

doi:10.1016/j.lwt.2021.111420

Cited by 11 publications

(13 citation statements)

References 20 publications

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“…As a subgroup, they make up most of the unique ester compounds found in ciders [5]. Responsible for fruity, sweet [35], green [36], and fermented notes [37], these ethyl esters are generally positively correlated with a sluggish, stressful fermentation in ciders [21].…”

Section: Estersmentioning

confidence: 99%

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

et al. 2021

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Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the prospect of using the volatile composition to discriminate between cider manufacturers. Furthermore, hierarchical cluster analysis highlighted the commonalities and differences in cider composition between different manufacturers, which may be indicative of the varying ingredients and manufacturing processes used to create the ciders. Future studies profiling the volatile composition of larger numbers of Australian ciders are recommended to support the use of this analytical technique for authentication purposes. Likewise, exploration of the relationship between specific processes and VOCs is recommended to fortify an understanding of how to optimize cider production to improve consumer satisfaction.

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Section: Estersmentioning

confidence: 99%

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

et al. 2021

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“…Since these compounds contribute to the quality of the spirit, it is important to limit the ethanol concentration of the distillate during distillation so that they concentrate in the heart fraction. Conversely, for 2‐phenylethanol which contributes a fruity and floral note (Spaho, 2017; Esteban‐Decloux et al, 2021) but with low volatility, it could be interesting to collect the heart until a lower ethanol content. With regard to methanol, often noted for its toxicity (Spaho, 2017), a simple multi‐stage distillation does not separate it effectively, reflecting its volatility being similar to that of ethanol.…”

Section: Resultsmentioning

confidence: 99%

“…Simple discontinuous distillation is carried out in a copper Charentais‐type alembic to produce Cognac and Calvados pays d’Auge, and in a pot still for whisky and other spirits. A minimum of two consecutive distillations is required, first the distillation of the fermented must and then, the distillation of the raw distillate (‘low wine’) with recycling (Decloux and Joulia, 2009; Esteban‐Decloux et al, 2021). Batch distillation is performed in a column requiring one run to achieve a high alcohol content in the distillate.…”

Section: Introductionmentioning

confidence: 99%

Simulation of the behaviour of volatile compounds during batch multi‐stage distillation of whisky

Decloux

Tano

Grangeon³

2022

J Institute Brewing

Self Cite

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In the spirits industry, understanding the behaviour of volatile flavouring compounds (congeners) during distillation is important. This simulation study with the ProSim software®, BatchColumn, investigates the influence of different parameters of a multi-stage batch distillation on 57 congeners from five chemical families (alcohols, aldehydes, esters, acids, and terpenes). Industrial and laboratory scale whisky distillations were conducted with a fermented malted barley mash. The simulations illustrated the behaviour of volatile compounds based on how their volatility varied with ethanol concentration. The distribution of compounds between the different fractions (head, heart, tail and residue) was calculated. Further, optimisation strategies for the industrial distillation were tested by simulation. These included (1) cutting distillation later (ethanol mass fraction of 0.061 instead of 0.105) as the recovery of pleasant compounds is small compared to that of acids; (2) choosing an ethanol mass fraction during the heart extraction around 0.60 (67% v/v), rather than 0.67 (75% v/v) as it increases the recovery of compounds of interest and decreases the duration of distillation and energy costs and (3) enabling a higher concentration of ethanol at the beginning of the distillation to obtain better separation of aldehydes and esters.

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“…These results confirm that small enough relative standard deviation values were obtained. It seems that the first two fractions of distillation of cider brandy should be re-distillated and the quality of the product could be improved [20,22]. However, the main fraction of home-made alcohol could be used in food industry without any limitation since the chemical composition is almost identical as those of similar commercial products [23][24][25].…”

Section: Resultsmentioning

confidence: 99%

“…The most important ingredients of alcoholic beverage are obtained during the production process, i.e. fermentation and distillation [20]. For the identification of compounds, scientists mostly use gas chromatographic-mass spectrometry (GC-MS) that allows the components of the mixture to be separated and identified using a mass spectrometer library [13,16].…”

Section: Introductionmentioning

confidence: 99%

Home-made cider brandy (Calvados): analysis of distillation fractions by gas chromatography-mass spectrometry method

Vaičikauskytė¹,

Poškus²,

Nekrošius³

et al. 2021

chemija

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In this study, the distillation fractions of cider brandy produced illegally in Lithuania using gas chromatographic-mass spectrometry method were investigated. The conditions of gas chromatography-mass spectrometry were firstly optimized. A qualitative analysis of three distillation fractions was performed and estimated. The first fraction (initial) of distillation products was collected for 0.5 h, the second one (intermediate) was collected for the next 1.5 h and the third (main) fraction for the next 5 h. A method of the quantitative analysis of different volatile analytes such as acetaldehyde, methanol, ethanol, 1-propanol, isobutanol, 1-butanol, isoamyl alcohol and benzyl alcohol in the distillation products was also developed. The concentration of ethanol decreased significantly in the main fraction in comparison with those of the initial and intermediate fractions. The concentration of 1-propanol, isobutanol, 1-butanol and isoamyl alcohol in the last fraction decreased drastically as well.

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

Cited by 11 publications

References 20 publications

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

Simulation of the behaviour of volatile compounds during batch multi‐stage distillation of whisky

Home-made cider brandy (Calvados): analysis of distillation fractions by gas chromatography-mass spectrometry method

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