威士忌间歇多级蒸馏过程中挥发性化合物的行为:实验和模拟数据

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of The Institute of Brewing Pub Date : 2023-10-06 DOI:10.58430/jib.v129i3.28
Martine Esteban-Decloux, Tano N'Guessan, Hervé Grangeon
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引用次数: 0

摘要

本研究描述了在使用stupfler型蒸馏器对威士忌进行多阶段不连续蒸馏时同源物的行为。它还研究了回收头馏分和尾馏分对未陈化烈酒组成的影响,以及对于已知平衡数据的化合物,验证软件工具在蒸馏过程中模拟其行为的能力。为此,报告了27种化合物在蒸馏过程中的乙醇(% ABV)和45种香气化合物(mg/L)的剖面曲线,并与ProSim®BatchColumn软件的模拟数据进行了比较。进一步估计了各化合物在废头、再生头、心、尾和渣组分之间的质量分布。假设这种分布在每次蒸馏过程中保持不变,结果表明,对于洗涤,在不到五次蒸馏中实现了伪稳态,并评估了每种化合物在心脏中的真实回收率。本研究清楚地表明,在蒸馏过程中,同系物的行为取决于塔内沸腾液体的乙醇含量。它提供了关于挥发性化合物的分离的真实信息,在加热器上方有一个蒸馏塔。此外,数据还强调了头尾馏分回收的重要性。这些结果为蒸馏者选择合适的提取方法提供了参考。
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Behaviour of volatile compounds during batch multi-stage distillation of whisky: experimental and simulation data
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.
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来源期刊
Journal of The Institute of Brewing
Journal of The Institute of Brewing 工程技术-食品科技
CiteScore
6.20
自引率
7.70%
发文量
25
审稿时长
6 months
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.
期刊最新文献
Cachaça production: from sugar cane to spirit Formation of staling aldehydes in different grain bed layers in an industrial scale maltings Reflections Behaviour of volatile compounds during batch multi-stage distillation of whisky: experimental and simulation data Filtration enzymes applied during mashing affect beer composition and viscosity
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