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

Autor según el artículo: Matias-Guiu, Pau; Jose Rodriguez-Bencomo, Juan; Orriols, Ignacio; Ricardo Perez-Correa, Jose; Lopez, Francisco

Departamento: Enginyeria Química

Autor/es de la URV: López Bonillo, Francisco

Palabras clave: Wine spirit; Wine; White wine; Volatile organic compounds; Volatile compounds; Volatile agent; Vitis; Vapor pressure; Terpineol; Terpenoid derivative; Terpenic compounds; Terpenes; Terpene; Temperature measurement; Sensory analysis; Propanol; Procedures; Phenethyl alcohol; Ph; Packed column; Organoleptic quality; Organoleptic characteristics; Olefins; Odors; Odorants; Nerol; Muscat; Methanol; Metabolism; Linalool; Limonene; Lactic acid ethyl ester; Kinetics; Isopentyl alcohol; Isopentyl acetate; Isobutanol; Hydrogen-ion concentration; Humans; Human; Hexanol; Grape; Glucose; Geraniol; Furfural; Fructose; Fragrance; Food analysis; Flow rate; Flavoring agent; Flame ionization detection; Extraction; Electric resistance; Distillation process; Distillation columns; Distillation; Distillate fractions; Citronellol; Chemistry; Chemical analysis; Butyric acid ethyl ester; Butanol; Article; Aroma; Analysis; Alcoholic beverages; Alcoholic beverage; Acetic acid ethyl ester; Acetic acid; Acetaldehyde; Acetal; 2 butanol; volatile compounds; terpenic compounds; packed column; muscat

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. © 2016 Elsevier Ltd

Áreas temáticas: Zootecnia / recursos pesqueiros; Saúde coletiva; Química; Odontología; Nutrition & dietetics; Nutrição; Medicine (miscellaneous); Medicina veterinaria; Medicina ii; Medicina i; Materiais; Matemática / probabilidade e estatística; Interdisciplinar; Geociências; Food science & technology; Food science; Farmacia; Ensino; Engenharias iv; Engenharias iii; Engenharias ii; Engenharias i; Enfermagem; Educação física; Ciências biológicas iii; Ciências biológicas ii; Ciências biológicas i; Ciências ambientais; Ciências agrárias i; Ciência de alimentos; Ciência da computação; Chemistry, applied; Biotecnología; Biodiversidade; Astronomia / física; Analytical chemistry; Administração pública e de empresas, ciências contábeis e turismo

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

Direcció de correo del autor: francisco.lopez@urv.cat

Fecha de alta del registro: 2025-02-01

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/

Referencia al articulo segun fuente origial: Food Chemistry. 213 40-48

Referencia de l'ítem segons les normes APA: Matias-Guiu, Pau; Jose Rodriguez-Bencomo, Juan; Orriols, Ignacio; Ricardo Perez-Correa, Jose; Lopez, Francisco (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

DOI del artículo: 10.1016/j.foodchem.2016.06.054

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2016

Tipo de publicación: Journal Publications