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Dynamic modeling and simulation of an alembic pear wine distillation

Paper ID Volume ID Publish Year Pages File Format Full-Text
19111 43045 2013 10 PDF Available
Title
Dynamic modeling and simulation of an alembic pear wine distillation
Abstract

•The traditional alembic has been modeled as a two equilibrium stage system.•The liquid phase can be treated as a quasi-binary mixture.•Thermodynamic properties can be calculated independently of congener concentrations.•Activity coefficients can be predicted for most congeners with the UNIFAC method.•Ethanol and 15 congeners in the distillate for a pear spirit were well predicted.

In this research a phase equilibrium model to predict the recovery of several aroma compounds in spirits distilled in a traditional Charentais alembic has been developed. Due to the congeners’ quasi-infinite dilution, the properties of the mixture are assumed to be dependent on the ethanol mole fraction only. Thus, the system is treated as a quasi-binary mixture; the ethanol recovery, the dynamics of the condensation and the heat transfer processes are modeled independently of the congener's concentration. The model was calibrated with laboratory data obtained during the elaboration of pear distillates. The concentration of ethanol and 15 congeners in the distillate were measured with gas chromatography during the experiments. Fitting just two parameters, one for heating power and one for heat loss, was sufficient to reproduce the experimental ethanol recovery curves. This allowed an accurate prediction of most of the congener's recovery curves. The prediction of the concentration of five congeners, including acetaldehyde and methanol, are not significantly different from measured values. The prediction of the concentration of six congeners was biased but with relatively small errors (ranging between 8% and 25%). Significantly large prediction biases (more than 30%) were observed for ethyl hexanoate, ethyl decanoate and phenethyl alcohol.

Keywords
Pot still; Pear spirit; Aromas; Alcoholic beverages; Dynamic modeling; Volatile composition
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 447–456
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us