Modelling methanol recovery in wine distillation stills with packing columns

Carvallo, Juan Yamid; Labbé, Martín; Pérez-Correa, José Ricardo; Zaror, Claudio A.; Wisniak, Jaime

doi:10.1016/j.foodcont.2011.02.007

Cited by 26 publications

(19 citation statements)

References 39 publications

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“…Two types of distillation equipment are commonly used for the production of fruit‐brandy: copper Charentais alembic (French style) stills and batch distillation columns (German style) . In traditional pot distillation using copper alembic stills, only limited modification of the composition of the distillate is possible during the distillation process .…”

Section: Introductionmentioning

confidence: 99%

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

et al. 2017

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This study investigates the effect of double‐ or single‐stage distillation and different alcohol content in ‘hearts’ (middle fractions) on the distribution of aroma volatiles and undesirable compounds (methanol, hydrocyanic acid, ethyl carbamate) during distillation of plum brandies. Irrespective of the distillation method used, the first fractions (‘heads’) included mainly aliphatic aldehydes, acetals and esters as well as higher alcohols (1‐propanol, 2‐methyl‐1‐propanol, 1‐butanol, 2‐methyl‐1‐butanol and 3‐methyl‐1‐butanol). Furfural, 1‐hexanol, benzyl alcohol, 2‐phenylethanol and ethyl carbamate occurred in relatively high concentrations in the ‘tail’ fractions. Increasing the concentration of alcohol in the heart fractions from 70 to 90% v/v resulted in a gradual decrease in the concentration of all detected volatile compounds. Compared with single‐stage distillation, double distillation produced heart fractions with lower concentration of acetaldehyde and benzaldehyde and with higher contents of furfural and esters, such as isobutyl acetate and isoamyl acetate. There was a statistically significant increase in the amounts of methanol and ethyl carbamate obtained from double distillation compared with similar fractions derived from the single‐stage process. However, in all fractions these compounds occurred in concentrations much lower than the limits specified by EU regulations. The heart fraction from the double‐stage process with 83% v/v alcohol content received the best scores for aroma and flavour. Copyright © 2017 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 99%

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

et al. 2017

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“…mass and energy balances, heat and mass transfer, and vapour-liquid equilibrium. In spirits distillation, these principles have been applied to draw up theoretical models that reproduce the dynamic behaviour of the distillation methods (Osorio et al, 2004;Batista et al, 2009;Scanavini et al, 2010;Carvallo et al, 2011). Both methods differ in their operational principles however.…”

Section: Introductionmentioning

confidence: 99%

The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

García-Llobodanin

Roca

López

et al. 2011

Int J of Food Sci Tech

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We analysed the impact of operation variability on the composition of pear spirits obtained with a Charentais alembic and a packed distillation column. Lack of reproducibility significantly affected the spirits' compositions, with batch distillation columns more difficult to operate reproducibly vs. traditional alembics. The composition of column distilled spirits differed more in esters, such as ethyl octanoate, ethyl decanoate and ethyl palmitate. In turn, alembic spirit compositions differed more in acetaldehyde and acetal. Moreover, column distilled spirits contained four times more esters, 20% more higher alcohols, 40% less acetaldehyde and 10% less methanol than alembic spirits. Spirits distilled with a rectification column were more concentrated in ethanol than alembic distilled spirits, although both distillation systems recovered the same amount of ethanol in the heart fraction.

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“…The simulation studies helped to define the appropriate sequence of the distillate cuts according to spirits quality specifications. Carvalo et al (2011) developed a pseudostationary simulator for minimising the content of methanol in fruit wines production by batch distillation. A synthetic ternary mixture methanol-ethanol-water were considered and the simulated methanol concentration in the distillate varied in the same range as measured values during the spirits distillation of Bartleet pears.…”

Section: Introductionmentioning

confidence: 99%

Modelling and experimental validation of dimethyl carbonate solvent recovery from an aroma mixture by batch distillation

Rodríguez-Donis

Gerbaud

Lavoine³

et al. 2019

Chemical Engineering Research and Design

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Modelling methanol recovery in wine distillation stills with packing columns

Cited by 26 publications

References 39 publications

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

Modelling and experimental validation of dimethyl carbonate solvent recovery from an aroma mixture by batch distillation

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