Articles producció científica> Enginyeria Química

Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

  • Dades identificatives

    Identificador: PC:1775
    Handle: https://hdl.handle.net/20.500.11797/PC1775
    Autors:
    Francisco LópezPau Matias-GuiuJuan José Rodríguez-BencomoIgnacio OrriolsJosé Ricardo Pérez-Correa
    Resum:
    The organoleptic quality of wine distillates depends on raw materials and the distillation process. Previous work has shown that rectification columns in batch distillation with fixed reflux rate are useful to obtain distillates or distillate fractions with enhanced organoleptic characteristics. This study explores variable reflux rate operating strategies to increase the levels of terpenic compounds in specific distillate fractions to emphasize its floral aroma. Based on chemical and sensory analyses, two distillate heart sub-fractions obtained with the best operating strategy found, were compared with a distillate obtained in a traditional alembic. Results have shown that a drastic reduction of the reflux rate at an early stage of the heart cut produced a distillate heart sub-fraction with a higher concentration of terpenic compounds and lower levels of negative aroma compounds. Therefore, this sub-fraction presented a much more noticeable floral aroma than the distillate obtained with a traditional alembic.

  • Altres:

    Autor segons l'article: Francisco López; Pau Matias-Guiu; Juan José Rodríguez-Bencomo; Ignacio Orriols; José Ricardo Pérez-Correa
    Departament: Enginyeria Química
    Autor/s de la URV: LÓPEZ BONILLO, FRANCISCO; Pau Matias-Guiu; Juan José Rodríguez-Bencomo; Ignacio Orriols; José Ricardo Pérez-Correa
    Paraules clau: Muscat Packed column Terpenic compounds
    Resum: The organoleptic quality of wine distillates depends on raw materials and the distillation process. Previous work has shown that rectification columns in batch distillation with fixed reflux rate are useful to obtain distillates or distillate fractions with enhanced organoleptic characteristics. This study explores variable reflux rate operating strategies to increase the levels of terpenic compounds in specific distillate fractions to emphasize its floral aroma. Based on chemical and sensory analyses, two distillate heart sub-fractions obtained with the best operating strategy found, were compared with a distillate obtained in a traditional alembic. Results have shown that a drastic reduction of the reflux rate at an early stage of the heart cut produced a distillate heart sub-fraction with a higher concentration of terpenic compounds and lower levels of negative aroma compounds. Therefore, this sub-fraction presented a much more noticeable floral aroma than the distillate obtained with a traditional alembic.
    Grup de recerca: Grup d'Investigació en Tecnologia d'Aliments
    Àrees temàtiques: Enologia Enología Oenology
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0308-8146
    Identificador de l'autor: 0000-0001-5280-8018; n/a; 0000-0003-3429-9269; 0000-0002-7761-2115; 0000-0002-1278-7782
    Data d'alta del registre: 2016-07-11
    Pàgina final: 48
    Volum de revista: 213
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0308814616309475?via%3Dihub
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.1016/j.foodchem.2016.06.054
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Pàgina inicial: 40
    Tipus de publicació: Article Artículo Article

  • Paraules clau:

    Destil·lació (Enologia)
    Terpens
    Moscatell
    Muscat
    Packed column
    Terpenic compounds
    Enologia
    Enología
    Oenology
    0308-8146

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