Simulation of spirits distillation for a better understanding of volatile aroma compounds behavior: Application to Armagnac production

Abstract

a b s t r a c tA methodology for the simulation of spirits continuous distillation was developed and applied to the analysis of an Armagnac unit, using the software ProSimPlus ® . Distillation data for 66 aroma compounds were acquired during an experimental campaign and 32 of these species were simulated with the NRTL model, using interaction parameters estimated from equilibria data at high dilution.Validation of static simulations against reconciled experimental data showed that the recovery of aroma compounds from wine to distillate can be predicted with good precision. Considering relative volatilities and composition profiles, three main groups of aroma compounds were proposed: (I) light compounds (recovered in distillate), (II) intermediary compounds (distributed between distillate and vinasse) and (III) heavy compounds (recovered in vinasse).After validation of the nominal point, the influence of some operating parameters was investigated. According to simulation, three parameters, namely, tails extractions, ethanol concentration in distillate and distillate temperature, have a real impact on Spirit composition. They permit a preferential reduction of intermediary and heavy species with respect to ethanol. Comparison with experimental and literature data confirms that simulation is a powerful and reliable approach to analyze the synergy between process operation, its performance and Spirit composition.

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

“…These results are similar to the classification of volatile compounds into three groups (light, intermediate and heavy) proposed by Puentes et al . , in the low ethanol concentrations in the liquid phase (<30% v/v). As shown in Table , the classifications of the 24 volatile compounds considered in both studies were consistent with each other: all of the type 1 and type 7 species were classified as light compounds, types 3 and 6 as intermediate compounds, and type 2 as heavy compounds.…”

“…These solutions were considered as a binary hydro‐alcoholic system, being composed of water, ethanol and highly dilute volatile compounds. The error generated by this assumption on the ABV estimation varied between 0.5 and 1% . Ethanol mass concentrations ( X m‐eth , g of ethanol/g of solution) were derived from these data.…”

“…Volatile compounds were analysed by the UNGDA using the methods reported in Puentes et al . . Sixty‐nine volatile compounds were quantified (16 alcohols, 20 esters, 19 carboxylic six terpenes, two lactones, two furans, two acetals, one carbonyl compound and one norisoprenoid).…”

Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

“…These phenolic compounds and furanic aldehydes found in the aged WS result from the wood itself and/or from its processing in cooperage through the degradation of wood biopolymers (lignin, cellulose and hemicelluloses) and tannins [ 2 ]. Indeed, the wine distillate is devoid of phenolic compounds except some volatile phenols, and of furanic aldehydes except furfural [ 11 ]. For this reason, the ageing stage plays a crucial role in refining the beverage.…”

Carcinogenic, ethanol, acetaldehyde and noncarcinogenic higher alcohols, esters, and methanol compounds found in traditional alcoholic beverages. A risk assessment approach

“…The produced alcohol is separated and removed, and flavorings can be added to yield specific traditional alcoholic beverages. The final product is an ethanol-water liquid matrix containing a great variety of volatile compounds at low concentrations [ [7] , [8] , [9] ].…”