Chemical Aspects of Distilling Wines into Brandy

Distillation Techniques in the Fruit Spirits Production

“…Some of these congeners are very pleasant aroma compounds, and it is not desirable to clean the alcohol too much. So, the rectiication must be run very carefully, geting in mind what aroma compounds we want to have in the distillate [20,[23][24][25]. That means that sometimes all three trays should be active, and sometimes not, depending on how clean or how lavourful distillate needs to be.…”

Flavor chemistry and assessment

“…The heads fraction contains several aroma compounds usually considered to have negative sensory impact, including acetaldehyde, sulfur dioxide, and ethyl acetate (Guymon, 1974). Although the aldehyde content is reduced by the omission of heads, it usually rises during maturation in beverages which are oak aged (Nykanen, 1986).…”

Fermented Beverage Production

“…The major esters have fruity aromas, such as the ethyl, isobutyl and isoamyl esters of short-chain fatty acids. Higher-boiling esters, such as the ethyl esters of caprylic and capric acids, often predominate (Guymon, 1974). High-boiling esters such as ethyl esters of myristic, palmitic, and palmitoleic acids (this last one mainly in Scotch whisky) are also found .…”

“…High-boiling esters such as ethyl esters of myristic, palmitic, and palmitoleic acids (this last one mainly in Scotch whisky) are also found . Caproic, caprylic, and capric acids, which have soapy aromas, tend to be concentrated in the fraction usually discarded (tails) (Guymon, 1974) and, therefore, are usually present at lower concentrations in distillates.…”