Distillation Of Wine Research Articles

ISOLATION AND SELECTION OF YEAST STRAINS CAPABLE OF FERMENTING ORANGE JUICE

This research aims to isolate and select native yeast strains on oranges, capable of fermenting orange juice. Six types of fresh oranges from the Hanoi market were used as samples to isolate yeasts. By morphological observation, eight isolates were confirmed to be yeast strains. Hoa Binh orange juice was used to test the capability of alcoholic fermentation for each of the isolated yeast strains. The chemical composition of the obtained drink after wine distillation was analyzed and the sensory properties of the distillate were evaluated. The result showed that the strain HB2 had the best production capacity of alcohol among the tested strains, the sensory score reached 16.0, which is in the good category. Through a combination of morphological analysis, culture characteristics on agar and liquid media, and MALDI-TOF techniques, the HB2 strain was identified as Saccharomyces cerevisiae.

Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo

The use of wine dealcoholisation has multiplied in recent years as a result of various factors, including the increase in alcohol content due to global warming and changes in consumer drinking habits. There are several post-fermentation dealcoholisation methods in the literature which allow for the partial or total elimination of the alcohol content of wine. However, there are no studies on the patented very low temperature vacuum wine distillation technology called GoLo. Therefore, for the first time, this paper evaluates the quality of dealcoholised white, rose and red wines using GoLo technology. For this purpose, alcohol content, pH, total SO2, free SO2, total acidity and volatile acidity were measured. There were no significant differences in the variations in pH, total acidity and volatile acidity after the dealcoholisation process using GoLo technology and dealcoholised wines showed a reduction of 22.1% in total SO2 and a complete absence of ethanol and free SO2. A model for predicting the total SO2 content of dealcoholised wines and a model for predicting the amount of sulphites to be added after dealcoholisation were found after the statistical treatment of the data. GoLo dealcoholisation delivers 100% removal of alcohol and free SO2 in less time, with less loss and energy than other dealcoholisation technologies. The verification and extension of these results will be the focus of future studies.

Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine

In order to re-utilize the residual from the distillation of the Chinese wolfberry wine and reduce the environmental pollution, the residual is firstly filtered by the ceramic membrane of 50 nm, then the Cu (II) has transferred from the distillation is removed using the ion exchange resin, and the treated solution is recombined with the distilled liquor to make the Chinese wolfberry brandy and the comparison has conducted on the physicochemical properties, antioxidant activity and flavor compounds between the recombined brandy and the finished brandy. The results indicate that the Cu (II) was effectively removed by ceramic membrane combined with the D401 resin. Compared with finished brandy, the recombined brandy contains high contents of polysaccharides, phenols and flavonoids, thus contributing to the improvement of antioxidant capacity. The gas chromatography-ion mobility spectrometry (GC-IMS) reveals that 25 volatile compounds like esters and alcohols have identified in the brandy samples, and the differences are significant between the recombined and the finished brandy. In summary, the distilled residual from the Chinese wolfberry wine might be re-used after the appropriate treatment so as to reduce the discharge and environmental pollution.

Charentaise distillation of cognac. Part II: Process simulation and impact of recycling practices on the aroma composition of freshly distilled spirit

A growing number of studies over the years has successfully employed computer simulation tools to understand, optimize and design spirit distillations. Amongst distilled spirits, cognac is a reputed wine spirit resulting from a double batch distillation process known as Charentaise distillation. This complex operation comprises the wine distillation (WD) and the brouillis distillation (BD), which are carried out in copper alembics. The distillate produced in each batch is fractionated and some of those fractions are recycled in subsequent batches. To improve the current understanding of the behavior of aroma compounds during the process, computer simulation modules were built in this work for a WD and a BD and the results were compared with experimental data. Of the 62 aroma compounds detected in the samples over time, 52 could be represented in the simulations, including 37 using the NRTL thermodynamic model to calculate vapor–liquid equilibria and another 15 with the UNIFAC model. Half of those had their concentration profiles and their partitioning accurately described by the simulation, most of which were modeled with NRTL. This highlights the need for reliable vapor–liquid equilibrium data for aroma compounds that were poorly represented or absent from the simulation as well as kinetic data for chemical reactions occurring during distillation. Furthermore, the impact of the recycling operation on the composition in aroma compounds of freshly distilled cognac was investigated. To represent a steady state, a mathematical model was employed to implement the recycling of distillate fractions during 8 successive Charentaise distillation cycles. The operation was shown to improve the extraction of ethanol and of all volatile compounds in the heart, reaching a pseudo steady state after 3 to 5 cycles. The recycling of the second fraction had a higher influence on the extraction of alcohols and terpenes, while for most esters and norisoprenoids the recycled head fractions played a bigger role.

Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.

ИССЛЕДОВАНИЕ ФИЗИКО-ХИМИЧЕСКИХ ПОКАЗАТЕЛЕЙ ВИННОГО ДИСТИЛЛЯТА И РЕКТИФИКАТА ИЗ ВИНОГРАДА ЦВЕТОЧНЫЙ

The results of study of physico- chemical parameters of wine distillate and rectification from white grapes of Cvetochniy variety of ARRIV&W’s breeding are presented. The process of distilling wine material was carried out in two stages. Primary distillation to obtain raw alcohol was carried out on a distiller, and secondary distillation to obtain rectified alcohol was carried out on a small distillation unit with electric heating. It was found that during the primary distillation of Cvetochniy wine material for raw alcohol, the content of aroma-forming substances depended on the content of titrated acids and the varietal characteristics of raw material. Rectification made it possible to reduce significantly the concentrations of undesirable volatile components (isobutanol, isopentanol and others). According to the content of noble aroma-forming substances in the obtained distillation products, it was found that the grapes of Cvetochniy variety are suitable for preparation of strong drinks. The analysis of the data obtained allows us to establish the quality criteria of the finished rectification

Optimization of the pulp ratio of Ananas comosus, Citrullus lanatus and Psidium guajava and fermentation time in the production of a “fruit brandy”

Brandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited in producing wines and spirits. These fruits have interesting health virtues and are prone to rapid postharvest losses. This study is aimed at producing brandy from a combination of pineapple (Ananas comosus), watermelon (Citrullus lanatus) and guava (Psidium guajava), with an objective to optimize the ratio of fruit pulps and fermentation time in order to produce wine, then brandy of acceptable taste and flavor. A D-optimal 3-component, 1-factor experimental design was used to obtain the best wine formulation to be distilled. The factors retained were: the volumes of Pineapple (A), watermelon (B) and guava (C) and the fermentation time (D) was considered as a process factor. Based on the experimental design using Design Expert 11 software, 24 wine samples were formulated. After statistical analyses, the pH, alcohol content and viscosity were considered for mathematical modeling due to their significant impacts during fermentation (pH and viscosity) and distillation (alcohol content).Optimization for wine production gave a fruit formulation of 69, 19 and 12% of pineapple, watermelon and guava respectively, with a fermentation time of 11 days. Distillation of this wine gave an ethanol output of 72%, from which two distinct Brandy was obtained: one (E1) in which dilution was done with clarified wine, and the second (E2) with distilled water and a roasted bark of Cupressus sempervirens (cypress) added to it. After six weeks of aging at ambient temperature, physicochemical characteristics showed a vitamin C content of 100 and 80 mg/L, polyphenols content of 22.77 and 42.77 mqGAE/100 g, and a titratable acidity of 1.42 and 0.45 meq.g of tartaric acid respectively for E1 and E2. After sensory analysis, brandy sample E1 was preferred.

Juodųjų serbentų, aviečių, aronijų, obuolių ir rabarbarų vyno distiliatų šalutinių fermentacijos produktų, turinčių įtakos gėrimų saugai ir kokybei, tyrimai

Fruit and berries have long been excellent raw materials for a wide range of soft drinks, juices, and wines. The potential of fruit and berries for use in the production of distillates and spirits is increasingly being explored worldwide. The definition and requirements for fruit spirits are laid down in Regulation (EC) No. 110/2008. Spirits are alcoholic beverages based on fruit or other sugar-containing parts of plants. They are produced by alcoholic fermentation followed by distillation. Fruit berry distillate is not only a mixture of water and ethanol. It is made up of many aromatic components which are produced during fermentation and contribute to the sensory characteristics of the drink, i.e., taste and aroma. The research aims to analyse the content of by-products in the distillates produced during the fermentation of wine by using different plant materials. It is important to mention that alcoholic fermentation is not exclusively an anaerobic process in which yeast breaks down sugars to ethanol and CO2 through anaerobic fermentation with heat release. Fermentation is the process that produces a whole series of by-products which determine the composition and sensory characteristics of the wine and, subsequently, the distillates. The plants used for the study were blackcurrants, chokeberries, rhubarb, apples, and raspberries, which are widely grown in Lithuania. All samples were found to have methanol concentrations below the EU legal limit. The content of other impurities, i.e., higher alcohols, aldehydes, and esters, in the distillates was found to vary depending on the raw materials used for fermentation. The highest ester content expressed as ethyl acetate in g/ hl a.a. was found in apple and chokeberry distillate (69.53±14.60; 63,73±13,38, respectively), while the lowest content was found in blackcurrant wine distillate. The highest amount of aldehydes expressed as acetaldehyde in g/hl a.a. was found in the rhubarb wine distillate 1017.59±3.24, and the lowest amount was found in the blackcurrant wine distillate 50.37±9.57. Higher alcohols expressed as 2-methyl propanol, g/hl a.a. were found highest in the chokeberry wine distillate at 117,82±9,43 and the lowest in the blackcurrant wine distillate at 32,44±2,59. As shown by the study, the composition of the distillates of different raw materials (different fruit and berries) fermented under identical conditions differed. The paper presents the study results and analyses the causality of the results obtained.

Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the final products. The young wine spirits evolve during their aging in oak casks, this being another key stage that affects the chemical and sensorial characteristics of the final brandy. In this work, seven different brandies have been studied. They were obtained from wine produced with and without the addition of sulfur dioxide, during their fermentation, using different distillation methods (single, double or serial distillation using pot stills and continuous column distillation) and aged for 14 or 28 months in three different types of oak wood (Quercus alba, Quercus robur and Quercus petraea) previously toasted to two different grades (medium or light).The use of unsupervised pattern recognition methods (HCA and FA) determined that the addition of sulfur dioxide during the fermentation of the base wine has a major influence on the aromatic and phenolic profile of the aged distillates. On the other hand, by means of supervised pattern recognition methods such as LDA and ANNs, the most significant variables that would allow to discriminate between the classes of brandies identified in the study were evaluated. Thus, the results obtained should cast some light on the most significant variables to be taken into account regarding Brandy production processes if a better control over these production processes is to be achieved, so that more exclusive and better quality products are obtained.

Influence of grape processing technology on the characteristics of the obtained distillates

In the production of wine distillates, the factors influencing their composition, respectively their quality, can be divided into the following directions: composition of grapes (as raw material), the technology for its processing and alcoholic fermentation to obtain wine material, as well as the method of distillation of the wine material to derive a distillate. Each of these factors is important for the production of quality wine distillate and significantly affects the concentration of chemical substances that determine its aromatic and flavour profile. The present study was carried out with Muscat Ottonel grapes, a raw material typical for the production of Muscat brandies, through double batch distillation. The grapes are processed and vinified according to three different technological schemes. It is established their influence on both the chemical composition of the wine materials and the received distillate fractions, typical for batch distillation.

Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS.

Possible effects caused by mineral elements during wine spirit ageing are diverse. In this study, the evolution of the mineral composition of wine spirit during ageing with chestnut (Castanea sativa Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternative ageing). Sampling was performed after 21, 60, 180, 270, and 365 days of ageing. The elemental composition of the wine spirits, including alkaline, alkaline earth metals, and heavy metals, was assessed by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS). For most of the elements, no significant differences between wine spirits from distinct ageing modalities were observed. Ageing time had significant effect on most of them, with different trends and distinct magnitude of changes, depending on each specific element. The concentrations of the mineral elements found in the wine spirits were very low, especially those of heavy metals, which is quite positive in terms of quality and food safety. Novel information on metals released from chestnut wood to wine spirits confirms its appropriateness for ageing this beverage.

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.

Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensory point of view or that have followed standardized methods applicable to this discipline. This study intends to determine the effect that certain production variables have on the sensory characteristics of brandy. These variables are the following: The use of sulphur dioxide during the fermentation of the base wine, the subsequent distillation system, the alcohol content during aging, the botanical origin of the aging casks, and their toasting degree. For this purpose, the guidelines provided by the ISO standards for sensory analysis have been followed, and chromatic parameters have also been determined. Heavy extractions from Quercus petraea casks resulted in brandies with widely varying colors, although these were hard to distinguish using the olfactory and gustatory properties associated with the factors under study. Conversely, those brandies aged in Quercus alba casks presented very consistent greenish shades that are not traditionally associated with aged brandy. This lower extraction could explain why the aromatic traits that are found in the fresh spirit are better preserved when this type of oak is used. The spirit obtained through the distillation of SO2-free wines aged in Quercus robur presented average sensory characteristics: Good color, smooth in the mouth, and medium-intensity oak notes. The distillates that were aged at 55% ABV were later perceived as more aromatically intense with a greater oak note on the palate. On the other hand, the brandies obtained from wines without SO2 added were perceived as less alcoholic, sweeter, and more balanced, with a softer oak note.

Modeling and Simulation of a Packed Column Batch Still for Fruit Wine Distillations

Batch distillations are extensively used worldwide to produce fruit wine spirits with distinctive aromas. These processes are typically operated manually, based on the experience of the distiller. However, dynamic optimization and automatic control strategies could be valuable for ensuring a more consistent product and quickly adapting to new market tendencies. Consequently, reliable process models are required for the application of these methods. The novelty of this study is developing a highly efficient method to reliably simulate and calibrate a rigorous first-principles model of a packed batch column still. We applied the method of lines (MOL) to transform the partial differential equations describing the packed column dynamics into an ordinary differential equation (ODE) system. The nonlinear phase equilibrium equations were pre-solved, and several polynomials were fitted to get explicit algebraic equations. The final differential-algebraic system (DAE) comprises 31 ODEs, 113 explicit algebraic equations, and two implicit algebraic equations. Variables scaling, smoothing of discontinuities, and applying an algebraic loop within Simulink to solve the implicit algebraic equations resulted in 600 times faster simulations than a naïve approach. The model was regressed using pilot-scale experimental data and subjected to extensive validation using independent data. Sensitivity and residual analysis established that a better heat loss model could improve ethanol concentration prediction. This new heat losses model reduced the average ethanol concentration error by more than five times. The developed model can be applied to design reliable control systems and optimal operating strategies for packed column batch distillations.

Pisco: An endless conflict for its geographical indication or an opportunity for international collaboration?

Pisco is a brandy produced from the distillation of wine, which is indissolubly linked to the history and national identity of Chile and Peru. The rivalry over the pisco’s geographical indication (GI) has a long history, mainly grounded on political claims rather than practical reasons. The article examines the historical background of the animosity, the arguments of each party to support their position and the impacts of the current international GI protection of the product (both from a financial and legal perspective). We conclude that a cross-border protection, allowing a joint binational exploitation of the spirit’s GI, is the best commercial strategy to increase the recognition and value of pisco in the international markets, which in turn, would benefit local economies and producers and notably encourage the cultural integration of both nations.

ЛИКЕРНЫЕ ВИНА ИЗ ИНРОДУЦИРОВАННЫХ СОРТОВ ВИНОГРАДА В УСЛОВИЯХ НИЖНЕГО ПРИДОНЬЯ

The results of technological studies of intro-duced wine grape varieties growing on the ampelographic collection of the Institute are shown: Barhatny, Viorica, Golubok, Megra-buer, which are characterized by high sugar accumulation. Liqueur wines were prepared according to the classical technology and the main physical and chemical parameters of the wort and wine were determined. The research was carried out in the laboratory of winemak-ing technology in the conditions of micro-wine production. The weight of one batch of grapes was 10–25 kg. Wine distillate was used as an alcoholic agent. To preserve and enhance the varietal aroma of grapes, the technology of fractional alcoholization was used. As a result of the organoleptic characteristics of liqueur wine samples, preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of liqueur wines. All the studied grape varieties can be recom-mended for the production of liqueur wines.

Risks Related to the Consumption a Traditional Drink ( Koutoukou ) Obtained by Distillation of Palm Wine or Sucrose

Koutoukou (KTK) is one of the most consumed alcoholic drinks in Cote d’Ivoire. This artisanal liquor is made in inadequate hygienic conditions with undefined alcohol levels. Thus the abuse of Koutoukou is associated with a range of social problems, physical and mental disorders, including depression and anxiety, obesity and the risk of accidents. this traditional alcoholic beverage represents a potential danger for the consumer. This study was to determine the characteristics of Koutoukou and the discomfort associated with its consumption. Thus a survey and analysis of the biochemical and microbiological characteristics of this traditional drink was carried out. Results showed that 92% of respondents were consumers of Koutoukou. However, 28.57% were hospitalized after consuming Koutoukou. The most common symptoms are headaches and vomiting. According to the biochemical analysis, Koutoukou produced with palm wine is the most acidic with a concentration of 0.16 ± 0.09 % for a pH of 3.90 ± 0.47. However, the soluble sugar (10.58 ± 0.60 ° Brix) and ethanol (51.36 ± 2.7 %) contents are higher in Koutoukou produced from sugar water and yeast. Hydroquinone was detected in Koutoukou produced with palm wine at a low concentration of 0.07 ± 0.01%. In addition, the presence of mesophilic aerobic, especially staphylococci and Bacillus was observed in all the beverages analyzed. In view of the problems associated with the consumption of this liquor, a national information campaign on the consumption of Koutoukou would be beneficial.

THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES

The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated.

Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

The effect of pulsed electric field (PEF) on the extraction of volatile compounds from toasted oak wood chips immersed in various aqueous ethanol solutions (5%, 12%, 50%, and 70% vol/vol) was determined by Gas chromatography/mass spectrometry (GC/MS) after ultrasound-assisted extraction. PEF treatment showed the highest impact in the 5% solution, increasing vanillin, syringaldehyde, oak lactone (cis- and trans-), and furfural by 75%, 371%, 13%, and 50%, respectively. PEF was also tested on Agiorgitiko red wine and on malt and wine distillates. In wine distillate, 4-vinylguaiacol was also detected. For red wine, a PEF of 1.2 kV/cm increased the efficiency of extraction of wood aroma compounds from 5% to 200%. Differences in the extracted volatile compound concentrations between the control and PEF-treated samples were also observed in the malt and wine distillates. The sensory evaluation showed that the PEF-treated malt was similar to an aged whiskey, having nuances of toasted oak. Practical applications This work was done as a preliminary investigation for our on-going research into the application of PEF technique for the extraction of aromatic compounds from oak wood, and the acceleration of both wine and malt distillate aging. The findings suggest that PEF could be introduced in wine, brandy, and whiskey industry as a novel technology for the acceleration of the aging process.

TRITIUM DETERMINATION FROM WINE SAMPLES USING LIQUID SCINTILLATION COUNTING

Tritium measurement from aqueous fraction of the wines of known vineyard can be a useful tool in reconstruction of the tritium activity in different areas and makes possible to date the time of the harvest of the grapes. The goal of this study was to develop a suitable method for purification of the aqueous phase from the wine samples, obtained from different type of wines, in order to determine tritium activity concentration using liquid scintillation counting. In this work the influence of the purification method applied to the aqueous samples resulted from wine distillation was assessed by deuterium and tritium measurements, content of organic carbon, pH and conductivity. The most reliable purification method used for wine aqueous fractions, according with the results obtained for pH, and total organic carbon content is chemical treatment followed by lyophilization.

СОРТА ВИНОГРАДА СЕЛЕКЦИИ ВНИИВИВ ИМ Я.И. ПОТАПЕНКО ДЛЯ ПРОИЗВОДСТВА КРАСНЫХ ЛИКЕРНЫХ ВИН

The paper presents the results of technological evaluation of red wine varieties breeded by All-Russian Research Institute for Viticulture and Winemaking: Vesta, Cherny, Zhemchug, Au-gusta, Teremnoy, Mugofir. These varieties are characterized by high sugar accumulation. Li-queur wines were prepared using classical tech-nology. The research was conducted in the la-boratory of wine technology in micro-wine production. The weight of one batch of grapes was 10–25 kg. The main physical and chemical parameters of wort and wine were determined. Wine distillate was used as an alcoholic agent. For maintaining and enhancing the varietal aroma of grapes we used technology of frac-tional alcoholization. With the help of degusta-tions, organoleptic characteristics of the ob-tained samples of liqueur wines were carried out, as a result of which preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of red li-queur wines. All the studied grape varieties can be recommended for the production of liqueur wines, pink and red.