Author, as appears in the article.: Matias-Guiu P; Rodríguez-Bencomo JJ; Orriols I; Pérez-Correa JR; López F
Department: Enginyeria Química
URV's Author/s: López Bonillo, Francisco
Keywords: muscat packed column terpenic compounds volatile compounds 2 butanol Acetal Acetaldehyde Acetic acid Acetic acid ethyl ester Alcoholic beverage Alcoholic beverages Analysis Aroma Article Butanol Butyric acid ethyl ester Chemical analysis Chemistry Citronellol Distillate fractions Distillation Distillation columns Distillation process Electric resistance Extraction Flame ionization detection Flavoring agent Flow rate Food analysis Fragrance Fructose Furfural Geraniol Glucose Grape Hexanol Human Humans Hydrogen-ion concentration Isobutanol Isopentyl acetate Isopentyl alcohol Kinetics Lactic acid ethyl ester Limonene Linalool Metabolism Methanol Muscat Nerol Odorants Odors Olefins Organoleptic characteristics Organoleptic quality Packed column Ph Phenethyl alcohol Procedures Propanol Sensory analysis Temperature measurement Terpene Terpenes Terpenic compounds Terpenoid derivative Terpineol Vapor pressure Vitis Volatile agent Volatile compounds Volatile organic compounds White wine Wine Wine spirit
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. © 2016 Elsevier Ltd
Thematic Areas: Administração pública e de empresas, ciências contábeis e turismo Analytical chemistry Astronomia / física Biodiversidade Biotecnología Chemistry, applied Ciência da computação Ciência de alimentos Ciências agrárias i Ciências ambientais Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Educação física Enfermagem Engenharias i Engenharias ii Engenharias iii Engenharias iv Ensino Farmacia Food science Food science & technology Geociências Interdisciplinar Matemática / probabilidade e estatística Materiais Medicina i Medicina ii Medicina veterinaria Medicine (miscellaneous) Nutrição Nutrition & dietetics Odontología Química Saúde coletiva Zootecnia / recursos pesqueiros
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: francisco.lopez@urv.cat
Author identifier: 0000-0001-5280-8018
Record's date: 2023-02-23
Papper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0308814616309475?via%3Dihub
Papper original source: Food Chemistry. 213 40-48
APA: Matias-Guiu P; Rodríguez-Bencomo JJ; Orriols I; Pérez-Correa JR; López F (2016). Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux. Food Chemistry, 213(), 40-48. DOI: 10.1016/j.foodchem.2016.06.054
Licence document URL: http://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
Publication Type: Journal Publications
Repositori URV