Separation of acetic acid and ethanol from wastewater by distillation process with addition of side draw stream

Mahida, Badra; Medjahdi, Malika; Khelifa, Ikram; Mazouzi, Samiha; Maghdouri, Houaria

doi:10.1007/s11696-022-02516-2

Cited by 1 publication

(1 citation statement)

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“…In this case, the analysis of the distillation profile of each volatile compound (Figure 3) showed that all compounds, regardless of their type, were in the heart/tail stage [42]. Together with the theoretical equilibrium of ethanol-water mixtures and temperature [43], this suggests the absence of a head fraction and that the majority of the produced distillate is characteristic of tails. Therefore, the heart/tail cut was performed at volumes of 100, 700, and 200 mL for the red raspberry, blueberry, and strawberry distillates, respectively, which corresponded to 1%, 7%, and 2% of the initial 10 L volume.…”

Section: Red Fruit Wine Distillation and Chemical Characterization Of...mentioning

confidence: 81%

Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

Bezerra,

Cosme,

Nunes

2024

Foods

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This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9–40.2% v/v) and methanol (22.8–877.9 g/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits.

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Section: Red Fruit Wine Distillation and Chemical Characterization Of...mentioning

confidence: 81%

Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

Bezerra,

Cosme,

Nunes

2024

Foods

View full text Add to dashboard Cite

show abstract

Separation of acetic acid and ethanol from wastewater by distillation process with addition of side draw stream

Cited by 1 publication

References 25 publications

Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

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