Distillation strategies: a key factor to obtain spirits with specific organoleptic characteristics

Identificador:  TDX:2837

Handle: https://hdl.handle.net/20.500.11797/TDX2837

Autors:  Matias-Guiu Martí, Pau

Resum:
The design of distillation strategies to obtain spirits with specific aroma profiles remains a challenge for producers who use traditional methods (discontinuous distillation). For this, it is essential to understand the kinetics of distillation of congeners, their evolution over time and their impact on the aroma. With this goals, the present doctoral thesis has focused on: i) describing the effect of the controlled variation of the internal reflux of a discontinuous column with an internal partial condenser (BCPC) on the distillation of the congeners; ii) develop and test a regression model for a BCPC system, to predict and optimize the process; iii) explore the aroma interactions between volatile compounds of the spirits to correlate their chemical concentration with sensory analysis; and iv) study the evolution of a bottled spirit during one year. From the ensuing studies, it can be concluded that the control of the internal rectification and the pH of the fermented beverage to be distilled, a correct choice of distillation volumes, an appropriate interpretation of the relationship between congeners and aroma and an adequate storage of the finished spirits, are fundamental factors to improve the production of spirits drinks.