Influence of a packed distillation column on volatile composition and sensory profile of spirit drin

Identifier:  TDX:2371

Handle: https://hdl.handle.net/20.500.11797/TDX2371

Authors:  Arrieta Garay, Yanine

Abstract:
This thesis studied the feasibility of using a discontinuous distillation system that consisted of a packed column (copper mesh in order to increase the separation efficiency, for both ethanol and other volatile compounds, of fermented fruits and grape pomace. In this experimental work the packed column has been compared with a traditional copper alembic (charantais). The raw materials employed have been fermented pear of three different varieties (Blanquilla, Conference and Bartlett), fermented kiwi (Hayward variety), and grape pomace (mainly Albariño and Catalan Roxo varieties). The distillates obtained by the two methods were compared both analytically and sensorially. The obtained results have shown that packed column distillation improves the aromatic profile of less aromatic pear varieties, such as Blanquilla and Conference, thus making possible to obtain similar distillates as with the Bartlett pear, a more aromatic variety. Regarding kiwi distillates, the products obtained with the packed column have been better appreciated by consumers, featuring aromatic profiles with more concentration of positive aromas, and minor negative aromas. With respect to grape pomace distillates, the trend has been similar to fruit distillates. Finally, it is worth to remark the greater yield obtained in recovered ethanol, thus allowing an increased productivity by means of packed column distillation.