Influence of the number of distillations on the composition of organic sugarcane spirit

Silva, Flávio Alves da; Vendruscolo, Francielo; Carvalho, Wagner R.; Júnior, Manoel Soares Soares; Pinheiro, Marcus V. M.; Caliari, Márcio

doi:10.1002/jib.78

Cited by 5 publications

(3 citation statements)

References 22 publications

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“…Silva et al . studied the impact of repeated batch distillations of mono‐distilled organic sugarcane spirit, using a 12 L copper still, to improve product quality to meet national and international standards. Balcerek et al .…”

Section: Introductionmentioning

confidence: 99%

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

et al. 2019

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This paper focuses on the behaviour of volatile compounds during batch distillation of wine or low wine, in traditional Charentais copper stills, heated with a direct open flame at laboratory (600 L) and industrial (2500 L) scale. Sixty-nine volatile compounds plus ethanol were analysed during the low wine distillation in the 600 L alembic still. Forty-four were quantified and classified according to their concentration profile in the distillate over time and compared with previous studies. Based on the online recording of volume flow, density and temperature of the distillate with a Coriolis flowmeter, distillation was simulated with ProSim® BatchColumn software. Twenty-six volatile compounds were taken into account, using the coefficients of the 'Non-Random Two Liquids' model. The concentration profiles of 18 compounds were accurately represented, with slight differences in the maximum concentration for seven species together with a single compound that was poorly represented. The distribution of the volatile compounds in the four distillate fractions (heads, heart, seconds and tails) was well estimated by simulation. Finally, data from wine and low wine distillations in the large-scale alembic still (2500 L) were correctly simulated, suggesting that it was possible to adjust the simulation parameters with the Coriolis flowmeter recording and represent the concentration profiles of most of the quantifiable volatile compounds.

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Section: Introductionmentioning

confidence: 99%

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

et al. 2019

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“…26 In addition, this agrees with what was found by other researchers in other types of distillates from sugar cane and fruits. 7,18,27 Silva et al (2013) 28 argue that methanol has the ability to form azeotropic mixtures with ethanol and water, which causes it to distill evenly, and this makes it difficult to remove in distillation with a traditional alembic. Some researchers consider methanol to be a "head" compound, 5 however, according to what was found in this research, it could be considered a compound of the "heart" fraction, and, therefore, it is difficult to eliminate it during distillation, so to minimize its content in the distillate, the excessive maceration of the solid parts of the fruit during the fermentation of the wine should be avoided.…”

Section: Evolution Of Methanol During Distillationmentioning

confidence: 99%

Evolution of Acetaldehyde, Methanol, and Furfural in Pisco Distillation

Hatta-Sakoda,

Guevara-Pérez,

Morales-Soriano

2024

ACS Food Sci. Technol.

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Acetaldehyde, methanol, and furfural are potentially toxic compounds that can be found in fruit-distilled spirits, such as pisco. It is important to determine their behavior during distillation to separate them and minimize their content in the product because its content in pisco is limited according to the Pisco DO Regulation to methanol, 60; acetaldehyde, 100, and furfural, 5 mg/ 100 cc of anhydrous alcohol. For this purpose, pisco was produced using the traditional method (natural fermentation and batch distillation in a copper alembic). During distillation, 17 distillate fractions (Fn) were received with volumes: F1 and F2:50 mL, F3 to F13:200 mL, and F14 to F17:100 mL. In each fraction, the alcohol concentration was determined by densimetry and that of acetaldehyde, methanol, and furfural by gas chromatography. Acetaldehyde is found in all fractions of the distillate (66−9°G.L.). In a higher proportion in the first fractions, corresponding to a range between 66 and 57°G.L., it can be called a "head" compound. Methanol flows from the first distillate fractions to the last ones and is in an almost constant concentration in the intermediate fractions, being considered, in this case, a "heart" compound. Furfural appears in the last fractions, which correspond to an alcoholic strength range between 25 and 9°G.L. and could be considered a "tail" compound. The content of these compounds in the distillate will depend on the "head" and "tail" cuts. The removal of methanol is difficult because it is found in a higher proportion in the "heart" fraction that would be the final product.

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“…The study also found that the less volatile compounds, e.g., acetic acid, were distilled in the final fractions. Another study by Silva et al [88] found that reducing copper content during double-distillation is common in other distilled beverages such as whiskey, rum, and brandy. According to the study, the tail fraction's degree of removal directly influences the distillate's copper content.…”

Section: Controlling the Distillation Processmentioning

confidence: 99%

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Ratkovich,

Esser,

de Resende Machado

et al. 2023

Foods

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This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit’s integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

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Influence of the number of distillations on the composition of organic sugarcane spirit

Cited by 5 publications

References 22 publications

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

Evolution of Acetaldehyde, Methanol, and Furfural in Pisco Distillation

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

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