Distillation Techniques in the Fruit Spirits Production

Abstract

During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

Effect of triple pot still distillation on the volatile compositions during the Rakı production

“…Surprisingly, ethyl acetate is not detected in triple distillation. In small quantities, Ethyl acetate gives a fruit‐like odor however in large amount gives glue‐like sharp odor to the distillated (Spaho, ).…”

“…In high concentration (over 120 g/hl p.a), it gives pungent odor, however in low concentration, it gives hazelnut, cherry, and overripe apple notes. It is reported that the content of acetaldehyde depends on fermentation process and manner of distillation cut (Spaho, ). Anise aldehyde and anisyl acetone are determined as aniseed‐based carbonyl compounds in the fractions.…”

Advances in Distilled Beverages Authenticity and Quality Testing

“…High levels of ethyl carbamate (ranging between 0.01 and 12 mg/L) can be found in distilled spirits, mainly in stone fruit spirits [20], depending on their origin [27]. As more than 80% of ethyl carbamate is formed, the next 4 h after distillation ends, it is important to avoid its accumulation by applying few measures: chemical elimination of cyanide in fermented juices and after distillation and the replacing of copper condensers with stainless steel ones or proper separation of heads, as HCN has a low boiling point-25.7°C [28].…”

“…Despite common laboratory methods used to test de-fermented marc quality, recent studies applied advanced methods. The quality of raw material subjected to fermentation, yeast specie and the inoculum amount, type and hygiene of the vessels [65], temperature and duration of the process are parameters intensively tested in the past years [20,26,28,66,67]. Yeast species used in fermentation have an important role in defining the final bouquet of the beverage, a gas-chromatography analysis proved [68].…”

Aroma compounds in barrel aged apple distillates from two different distillation techniques

“…Arrieta-Garay et al (6) and Balcerek et al (35) reported a higher concentration of acetaldehyde in distillates obtained by rectification column. These differences in the published results are supported by the content of acetaldehyde corresponding more to the head/heart cut than the distillation equipment used (36).…”