Departament d'Enginyeria Química, Facultat d'Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain.
Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Casilla 306, Santiago 22, Chile.
Food Chem. 2018 Apr 15;245:1087-1097. doi: 10.1016/j.foodchem.2017.11.062. Epub 2017 Nov 16.
Developing new distillation strategies can help the spirits industry to improve quality, safety and process efficiency. Batch stills equipped with a packed column and an internal partial condenser are an innovative experimental system, allowing a fast and flexible management of the rectification. In this study, the impact of four factors (heart-cut volume, head-cut volume, pH and cooling flow rate of the internal partial condenser during the head-cut fraction) on 18 major volatile compounds of Muscat spirits was optimized using response surface methodology and desirability function approaches. Results have shown that high rectification at the beginning of the heart-cut enhances the overall positive aroma compounds of the product, reducing off-flavor compounds. In contrast, optimum levels of heart-cut volume, head-cut volume and pH factors varied depending on the process goal. Finally, three optimal operational conditions (head off-flavors reduction, flowery terpenic enhancement and fruity ester enhancement) were evaluated by chemical and sensory analysis.
开发新的蒸馏策略可以帮助烈酒行业提高质量、安全性和工艺效率。配备填充柱和内部部分冷凝器的分批式蒸馏器是一种创新的实验系统，允许快速灵活地管理精馏。在这项研究中，使用响应面法和适宜性函数方法优化了四个因素（心切体积、头切体积、pH 值和内部部分冷凝器的冷却流量）对麝香烈酒 18 种主要挥发性化合物的影响。结果表明，在心切开始时进行高精馏可以提高产品整体的正面香气化合物，减少异味化合物。相比之下，心切体积、头切体积和 pH 值因素的最佳水平取决于工艺目标。最后，通过化学和感官分析评估了三种最佳操作条件（减少头馏分异味、增强花香萜烯和增强果香酯）。
