{"title":"Behaviour of volatile compounds during batch multi-stage distillation of whisky: experimental and simulation data","authors":"Martine Esteban-Decloux, Tano N'Guessan, Hervé Grangeon","doi":"10.58430/jib.v129i3.28","DOIUrl":null,"url":null,"abstract":"This study characterised the behaviour of congeners during the multi-stage discontinuous distillation of whisky using a Stupfler-type still. It also investigated the influence of recycling the head and tail fractions on the composition of the unaged spirit and, for the compounds with known equilibrium data, to validate the capability of software tools to simulate their behaviour during distillation. To this end, profile curves of ethanol (% ABV) and 45 aroma compounds (mg/L) during distillation are reported with 27 compounds, compared to simulated data using ProSim® BatchColumn software. Further, the mass distribution of each compound between the fractions of discarded head, recycled head, heart, tail and residue are estimated. Assuming that this distribution was maintained during each distillation, it was shown that for the wash, a pseudo-steady state was achieved in less than five distillations, and the true recovery rate of each compound in the heart was assessed. This study clearly demonstrates that during distillation, the congeners behave according to the ethanol content of the boiling liquid in the column. It provides real information on the separation of volatile compounds with a batch still with a distillation column above the heater. Additionally, the data highlights the importance to the unaged spirit of recycling the head and tail fractions. These results provide useful information for distillers to choose the appropriate way of collecting the heart fraction.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":"27 1","pages":"0"},"PeriodicalIF":2.4000,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Institute of Brewing","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.58430/jib.v129i3.28","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study characterised the behaviour of congeners during the multi-stage discontinuous distillation of whisky using a Stupfler-type still. It also investigated the influence of recycling the head and tail fractions on the composition of the unaged spirit and, for the compounds with known equilibrium data, to validate the capability of software tools to simulate their behaviour during distillation. To this end, profile curves of ethanol (% ABV) and 45 aroma compounds (mg/L) during distillation are reported with 27 compounds, compared to simulated data using ProSim® BatchColumn software. Further, the mass distribution of each compound between the fractions of discarded head, recycled head, heart, tail and residue are estimated. Assuming that this distribution was maintained during each distillation, it was shown that for the wash, a pseudo-steady state was achieved in less than five distillations, and the true recovery rate of each compound in the heart was assessed. This study clearly demonstrates that during distillation, the congeners behave according to the ethanol content of the boiling liquid in the column. It provides real information on the separation of volatile compounds with a batch still with a distillation column above the heater. Additionally, the data highlights the importance to the unaged spirit of recycling the head and tail fractions. These results provide useful information for distillers to choose the appropriate way of collecting the heart fraction.
期刊介绍:
The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide.
The scope of the Journal is cereal based beers, wines and spirits. Manuscripts on cider may also be submitted as they have been since 1911.
Manuscripts on fruit based wines and spirits are not within the scope of the Journal of the Institute of Brewing.