Wine distillates: Practical operating recipe formulation for stills

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dc.contributor.authorOsorio, D
dc.contributor.authorPerez Correa, JR
dc.contributor.authorBiegler, LT
dc.contributor.authorAgosin, E
dc.date.accessioned2024-01-10T14:22:28Z
dc.date.available2024-01-10T14:22:28Z
dc.date.issued2005
dc.description.abstractConsumer perceptions of flavors are associated with the chemical composition of foods. However, consumer preferences change; therefore, it is necessary for food manufacturers to be able to adapt their products. Unlike in aged spirits, the chemical composition of young spirits is determined during distillation; therefore, this is where distillers must tailor their operating recipes to the new trends. Even for an experienced distiller, the complexity of the process makes adapting the operating recipe far from straightforward. In this study, we developed a methodology for generating practical recipes that makes use of computer simulations and optimization techniques. We used Pisco Brandy, a young Muscat wine distillate from Chile and Peru as our case study. Even so, because our methodology is independent of the chemical composition of the broth, it can be applied throughout the industry. Drawing on the experience and preferences of industry enologists, we designed a preferred distillate and used our methodology to obtain the appropriate recipe, This recipe was validated in lab scale experiments, and we obtained a much closer distillate to the desired prescription than commercial products.
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf047788f
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.pubmedidMEDLINE:16076114
dc.identifier.urihttps://doi.org/10.1021/jf047788f
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79941
dc.identifier.wosidWOS:000231047100025
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Pérez J;S/I;100130
dc.issue.numero16
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final6331
dc.pagina.inicio6326
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectPisco Brandy
dc.subjectethanol
dc.subjectoctanoic acid
dc.subjectlinalool
dc.subjectdynamic optimization
dc.subjectdynamic modeling
dc.subjectFRACTION BATCH DISTILLATION
dc.subjectOPTIMIZATION
dc.subjectPISCO
dc.subjectAROMA
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleWine distillates: Practical operating recipe formulation for stills
dc.typeartículo
dc.volumen53
sipa.codpersvinculados99630
sipa.codpersvinculados100130
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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