Premium
A treatment of grape wine distillation heads
Author(s) -
Williams Patrick J.,
Strauss Christopher R.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270602
Subject(s) - acetaldehyde , chemistry , wine , distillation , fractional distillation , chromatography , sparging , ethanol , steam distillation , pulp and paper industry , batch distillation , ethyl acetate , inert gas , food science , organic chemistry , engineering
The development of a procedure to eliminate sulphur dioxide, acetaldehyde, acetals, and ethyl acetate from grape wine distillation heads is reported. This process, designed for use in a modified pot still, involves inert gas sparging of the diluted and acidified heads held at reflux until an acceptable concentration of acetaldehyde has been reached. The solution is basified and distilled, giving a treated product which, as shown by sensory evaluation, can be as good as high‐quality fortifying spirit. The ethanol recovery in this process is greater than that obtained by a comparable fractional distillation of heads.