The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

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dc.contributor.authorGarcia Llobodanin, Laura
dc.contributor.authorRoca, Jordi
dc.contributor.authorRamon Lopez, Jose
dc.contributor.authorRicardo Perez Correa, Jose
dc.contributor.authorLopez, Francisco
dc.date.accessioned2024-01-10T13:43:51Z
dc.date.available2024-01-10T13:43:51Z
dc.date.issued2011
dc.description.abstractWe analysed the impact of operation variability on the composition of pear spirits obtained with a Charentais alembic and a packed distillation column. Lack of reproducibility significantly affected the spirits' compositions, with batch distillation columns more difficult to operate reproducibly vs. traditional alembics. The composition of column distilled spirits differed more in esters, such as ethyl octanoate, ethyl decanoate and ethyl palmitate. In turn, alembic spirit compositions differed more in acetaldehyde and acetal. Moreover, column distilled spirits contained four times more esters, 20% more higher alcohols, 40% less acetaldehyde and 10% less methanol than alembic spirits. Spirits distilled with a rectification column were more concentrated in ethanol than alembic distilled spirits, although both distillation systems recovered the same amount of ethanol in the heart fraction.
dc.description.funderAGAUR from the Generalitat de Catalunya
dc.description.funderPontificia Universidad Catolica de Chile
dc.description.funderFondecyt
dc.fechaingreso.objetodigital2024-05-07
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1365-2621.2011.02707.x
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2011.02707.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78773
dc.identifier.wosidWOS:000293078400025
dc.information.autorucIngeniería;Perez J ;S/I;100130
dc.issue.numero9
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1963
dc.pagina.inicio1956
dc.publisherWILEY
dc.revistaINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
dc.rightsacceso restringido
dc.subjectAlembic
dc.subjectdistillation dynamics
dc.subjectpacked column
dc.subjectpear spirit
dc.subjectVOLATILE
dc.subjectMAINTAINABILITY
dc.subjectRELIABILITY
dc.subjectQUALITY
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleThe lack of reproducibility of different distillation techniques and its impact on pear spirit composition
dc.typeartículo
dc.volumen46
sipa.codpersvinculados100130
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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