Articles producció científica> Enginyeria Química

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

  • Identification data

    Identifier: PC:1775
    Handle: https://hdl.handle.net/20.500.11797/PC1775
    Authors:
    Francisco LópezPau Matias-GuiuJuan José Rodríguez-BencomoIgnacio OrriolsJosé Ricardo Pérez-Correa
    Abstract:
    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.

  • Others:

    Author, as appears in the article.: Francisco López; Pau Matias-Guiu; Juan José Rodríguez-Bencomo; Ignacio Orriols; José Ricardo Pérez-Correa
    Department: Enginyeria Química
    URV's Author/s: LÓPEZ BONILLO, FRANCISCO; Pau Matias-Guiu; Juan José Rodríguez-Bencomo; Ignacio Orriols; José Ricardo Pérez-Correa
    Keywords: Muscat Packed column Terpenic compounds
    Abstract: 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.
    Research group: Grup d'Investigació en Tecnologia d'Aliments
    Thematic Areas: Enologia Enología Oenology
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0308-8146
    Author identifier: 0000-0001-5280-8018; n/a; 0000-0003-3429-9269; 0000-0002-7761-2115; 0000-0002-1278-7782
    Record's date: 2016-07-11
    Last page: 48
    Journal volume: 213
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0308814616309475?via%3Dihub
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1016/j.foodchem.2016.06.054
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2016
    First page: 40
    Publication Type: Article Artículo Article

  • Keywords:

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

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