Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still Cinética de volatilização de componentes secundários da aguardente de cana-de-açúcar durante dupla destilação em alambique retificador

The qualitative variation of secondary components plays a key role in the aroma and taste of the sugarcane spirit. The objective of this work was to study the volatilization kinetics of secondary components of sugarcane spirits during double distillation process in a rectifying still to verify the cutoff point in ethanol between "head" and "tail" fractions. Fermented sugarcane juice was distilled in rectifying still according to the methodology used for whisky production. Both distillates from first and second distillations were collected in fractions of 500 mL and analyzed for the concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. In the first distillation, aldehydes and esters were distilled at the beginning of the distillation, while acetic acid was distilled at the end of the distillation. Methanol was found in the fractions up to almost half of the first distillation. Higher alcohols were distilled during the whole first distillation, but with greater intensity up to the alcoholic degree of 40% v v-1 of the distillate. During the second distillation, aldehydes, esters and methanol were distilled in the first distillate fractions, being collected mainly at alcohol concentrations above 80% v v-1. Acetic acid was distilled in the final distillate fractions, with concentrations in alcohol content below 20% v v-1. Higher alcohols followed a distillation kinetics pattern similar to ethanol, being collected mainly at alcoholic concentrations above 60% v v-1 of the distillate. The presence of copper, furfural and hydroxymethylfurfural was not detected in any fraction of the distillates of the first and second distillation.<br>A variação qualitativa dos componentes secundários é função chave no aroma e sabor da aguardente de cana-de-açúcar. Avaliou-se a cinética de volatilização de componentes secundários da aguardente de cana-de-açúcar ao longo do processo de dupla destilação em alambique retificador para verificar tempo de corte em etanol entre a fração cabeça e calda. Mosto fermentado de caldo de cana-de-açúcar foi destilado em alambique retificador seguindo a metodologia utilizada para a produção de whisky. Os destilados, tanto da primeira como da segunda destilação, foram recolhidos em frações de 500 mL e analisados quimicamente quanto às concentrações de etanol, cobre, acidez volátil, furfural e hidroximetilfurfural, aldeídos, ésteres, metanol e álcoois superiores. Na primeira destilação, os aldeídos e os ésteres foram arrastados no início da destilação, enquanto que o ácido acético se destilou no final da destilação. O destilado apresentou concentração de metanol até praticamente metade da primeira destilação. Os álcoois superiores se destilaram durante toda a primeira destilação, porém com maior concentração até a graduação alcoólica de 40% v v-1 no destilado. Durante a segunda destilação os aldeídos, os ésteres e o metanol se destilaram nas primeiras frações do destilado, sendo recolhidos principalmente em concentrações alcoólicas acima de 80% v v-1. O ácido acético se destilou nas frações finais do destilado, tendo se concentrado em teores alcoólicos abaixo de 20% v v-1. Os álcoois superiores apresentaram a cinética de destilação semelhante à do etanol, sendo recolhidos principalmente em concentrações alcoólicas superiores a 60% v v-1 do destilado. Não foi detectada presença de cobre, de furfural e hidroximetilfurfural nos destilados da primeira e da segunda destilação

Alternative woods for aging distillates-an insight into their phenolic profiles and antioxidant activities

Work has commenced on the study and characterization of wood native species (oak, chestnut, cherry, alder, ash, and beech), employed to a minor extent in enology, for their application in the elaboration of distillates. To this end, furanic and low molecular weight phenol compounds, total phenolic content, and antioxidant activity in alcoholic extracts by maceration of wood chips at 2 toasting levels were studied. Significant differences between samples, technologically relevant, were due both to species and toasting time. Furthermore, extracts showed interesting antioxidant activities equivalent in some cases to than those reported for alcoholic beverages aged in wood

Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi mum levels of methanol (potential toxic compound) and 2-butanol (potential flavor defect) fixed by EC regulations. Available studies pertaining to bagaceira, orujo and grappa have indicated that the final quality of these spirits depends strongly on the quality of the fresh grapes, the storage condi tions, and the distillation equipment and procedure employed