Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties

Abstract

The purpose of this investigation was to determinate effects of distillation cuts on the distributions of higher alcohols (1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, 1-butanol, 2-butanol, 1-hexanol and 1-pentanol) and esters (ethyl acetate, isopentyl acetate + ethyl lactate, isobutyl acetate, ethyl propionate and ethyl butyrate) in plum brandy. The volatiles were determined by gas chromatography-flame ionization detection. The three most popular plum varieties used in plum brandy (Sljivovica) production, Stanley, Pozegaca and Bilska rana (Buhler), were distilled using a traditional distilling pot and fraction distillation. Three distillation cuts were considered. After separating the head fraction, in the amount of 1.7% of the distilling pot volume, heart fractions were cut at 40, 45 and 50% (v/v) ethanol and tail fractions, analogous to the heart fraction, were collected up to 10% (v/v) ethanol. The ratio of the content of 2-methyl-1-propanol and 3-methyl-1-butanol was 1:1 in the plum brandy produced from Stanley and Pozegaca and the ratio was 2:1 in the plum brandy produced from Bilska rana. This ratio can be used as a 'mark' of variety recognition in plum brandy production. The main differences in the heart fraction were accounted for by the content of the higher alcohols and esters for the distilling cut at 40 and 50% (v/v) ethanol.

Distillation Techniques in the Fruit Spirits Production

“…The shares of 1-hexanol, 1-butanol, 1-pentanol and 2-butanol were less than 5% of the total amount of the higher alcohols [18]. The compounds 1-butanol and 1-hexanol are formed during alcoholic fermentation by the hydrolysis of the corresponding acetates.…”

“…The largest share in the higher alcohol group was amylic alcohols, 2-methyl-1-butanol (active amyl alcohol), 3-methyl-1-butanol (isoamyl alcohol), 2-methyl-1-propanol (isobutyl) and 1-propanol, which are in the highest concentration present in plum brandy [18]. Very high content of 1-propanol may be an indicator for the spoilage of fruit mash.…”

“…Research from Spaho et al [18] showed that distillation cut of the heart fraction from the tail fraction, at 50% (v/v) of ethanol, proved to be beter for the sensory impression of plum spirits made from more aromatic plum like Pozegaca and Bilska rana. The opposite rule was observed for the Stanley variety (less aromatic plum), where a beter quality of brandy was achieved with a distillation cut at a lower alcohol content (40% v/v ethanol).…”

“…Methanol is often the most concentrated compounds in fruit spirits [2,8,12,18,34]. Methanol is not a by-product of alcohol fermentation but is released very intensively during this process.…”

“…They are consumed in various countries all over the world. Very often fruit spirits represent the national drink of the country, so the Hungarians are proud on their apricot spirits; French on Calvados; Italians on apple spirits [1]; Greeks on mulberry spirits [2]; Balkan countries [3,4] and Eastern European countries on plum spirits [5]; and Germans and Swiss on their 'kirschwasser' [6]. Although fruit spirits could be made from each type of fruit that contains at least a few amounts of sugar, either cultured or wild fruit, the most popular fruit spirits are made from plums, cherries, apples, pears, apricots and quinces.…”