Higher alcohols volatility influenced by reflux rate and system of distillation during wine spirits production

¹ University of Food Technologies, Department of winemaking and brewing, 4002 Plovdiv, Bulgaria
² University of Economics - Technology for Industries, Hanoi, Vietnam
³¹ Institute of Viticulture and Enology – Agricultural Academy, Department of Vine selection, Enology and Chemistry, Pleven, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Batch distillation of model wine solution using laboratory-scale pot and wine distillation using industrial hybrid type distillation system were made. The samples of distillates were collected during distillation and physicochemical and GC-FID analyses were performed. Ethanol, higher alcohols, isoamyl and isobutyl alcohols concentrations in the different fractions were determined and dynamic coefficient of diffusion (equilibrium ratio) and coefficient of rectification (relative volatility) were calculated. The efficiency of industrial system using continuously change of reflux rate to separate the two main higher alcohols from “heart” fractions was estimated compared with standard batch distillation. It has been found that the presence of a refluxer with controllable cooling has a much greater effect on the volatility and distribution of isoamyl and isobutyl alcohol during the distillation process than a standard air refluxer.