Effect of partial condensation (dephlegmation) in fruit brandy distillation equipment on the composition of apple brandies

Abstract

Fruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In lab-scale experiments, the dephlegmator led to a pronounced enrichment of ethanol in the distillate due to preferred condensation of water, while the concentration of flavor compounds was differentially affected. Some compounds were enriched in the distillate, some were depleted, and some were unaffected by dephlegmation compared with the control without a dephlegmator. Large-scale fruit brandy equipment relying exclusively on dephlegmation was compared as standard with an enrichment section containing three trays. In the equipment relying on dephlegmation, tail components such as fusel alcohols were less well separated from the middle run, which led to a reduced yield of clean spirit in the middle run. In triangle tests, the spirits from the two devices could be clearly differentiated, but there was no clear preference for one spirit or the other. This study provides for the first time detailed data on the influence of dephlegmators on the behavior of flavor compounds during fruit brandy distillation.