Autor según el artículo: Matias-Guiu P; Rodríguez-Bencomo JJ; Orriols I; Pérez-Correa JR; López F
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
Identificador del autor: 0000-0001-5280-8018
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
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 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
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2016
Tipo de publicación: Journal Publications
Repositori URV