Articles producció científica> Enginyeria Química

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

  • Datos identificativos

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

  • Otros:

    Autor según el artículo: Francisco López; Pau Matias-Guiu; Juan José Rodríguez-Bencomo; Ignacio Orriols; José Ricardo Pérez-Correa
    Departamento: Enginyeria Química
    Autor/es de la URV: LÓPEZ BONILLO, FRANCISCO; Pau Matias-Guiu; Juan José Rodríguez-Bencomo; Ignacio Orriols; José Ricardo Pérez-Correa
    Palabras clave: Muscat Packed column Terpenic compounds
    Resumen: 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.
    Grupo de investigación: Grup d'Investigació en Tecnologia d'Aliments
    Áreas temáticas: Enologia Enología Oenology
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0308-8146
    Identificador del autor: 0000-0001-5280-8018; n/a; 0000-0003-3429-9269; 0000-0002-7761-2115; 0000-0002-1278-7782
    Fecha de alta del registro: 2016-07-11
    Página final: 48
    Volumen de revista: 213
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0308814616309475?via%3Dihub
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1016/j.foodchem.2016.06.054
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2016
    Página inicial: 40
    Tipo de publicación: Article Artículo Article

  • Palabras clave:

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

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