Cachaça distillation investigated on the basis of model systems

Abstract

-This work reports experimental tests using commercial spirits that were diluted and had their initial composition modified in order to better measure the distillation behavior of selected minor compounds of importance for the quality of alcoholic beverages. Such compounds were added to the commercial cachaça and the corresponding model wine, obtained after the spirits' dilution, was distilled. In this way a more precise distillation profile could be determined for those minor compounds. The alembic heating was performed by electrical resistance and the corresponding heat transfer coefficient was determined by analyzing the thermal behavior of the still during the distillations. A simulation algorithm was developed, including the mass and enthalpy balances as well as the heat transfer flux to the boiling wine. Good agreement between experimental and simulated results was obtained for the distillate rate, alcoholic graduation, temperature and most minor component profiles.

Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars

“…Ethanol is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast and is responsible for the beverage's body [3]. The ethanol concentration in different types of spirits is defined by International Regulation [7].…”

“…The preparation and fermentation of raw material, distillation technology and maturation are main factors responsible for the specific bouquet of fruit brandies [3].…”

Influence of Fusel Oil Components on the Distillation of Hydrous Ethanol Fuel (Hef) in a Bench Column

“…The Lancet (The Lancet, 1901) reported: "It has intoxicating and poisonous properties superior to those of ordinary spirits, and is said to be known in some of the northern counties of Europe to the consumers of corn brandy who frequently ask to be served with a 'glass of good fusel'." The compounds 3-methyl-1-butanol, butan-1-ol, propan-1-ol and propan-2-ol are primarily responsible for the aroma of distilled spirits (Batista and Meirelles, 2011;Scanavini et al, 2012), but high concentrations of these compounds can cause health problems (Opdyke, 1978;Lachenmeier et al, 2008).…”

“…In batch distillation (for the production of distilled spirits), the obtained fusel oil is diluted in the "head" "tail" stream with high water and ethanol concentrations. This operational procedure is used in cachaça (sugarcane spirit) distillation, to remove undesired compounds from the beverage (Scanavini et al, 2012). In continuous distillation, fusel oil is withdrawn from the lower portion of the rectification column.…”

Performance Indices to Design a Multicomponent Batch Distillation Column Using a Shortcut Method

“…For these reasons the design, analysis and optimization of batch distillation columns have deserved attention from several researchers. (Sundaram and Evans, 1993;Low and Sorensen, 2003;Santos et al, 2012;Jana et al, 2013;Scanavini et al, 2012;Garcia et al 2014). Figure 1 shows a conventional batch distillation column (batch rectifier) consisting of a re-boiler or pot, a column with plates or packing, a condenser, a reflux tank, and accumulative recipients for products (main cuts) and byproducts (off cuts).…”