Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux

Abstract

The production of spirits by distillation of wine, fruit wines, and grape pomace is normally carried out using classic copper Charentais alembic or batch distillation columns. An alternative to these classic systems, however, is a rectification packed column equipped with an internal partial condenser which allows for easy control of the internal reflux by manipulating the flow of cooling water of the partial condenser. This paper outlines an experimental study which explores the ability of variable reflux distillation policies in packed columns to tailor the chemical composition of the distillate. The results showed that a high reflux rate at the beginning of the distillation is a good option to reduce the impact of unpleasant compounds in the heart cut. Using this strategy, 40 % less head compounds were recovered in the heart cut, reducing their sensorial impact by 70 %. In addition, 50 % less acetic acid was recovered in the heart cuts. High reflux rates during the heart cut distillation reduce the concentration of higher alcohols; nevertheless, this strategy must be applied for longer periods than those used in our study to significantly alter the composition of the heart cuts.