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

dc.contributor.authorYagishita, Manami
dc.contributor.authorReber, Oliver
dc.contributor.authorAlter, Daniela
dc.contributor.authorKölling, Ralf
dc.contributor.authorEinfalt, Daniel
dc.contributor.editorChinnici, Fabio
dc.date.accessioned2025-05-22T09:44:36Z
dc.date.available2025-05-22T09:44:36Z
dc.date.issued2025
dc.date.updated2025-05-13T11:18:49Z
dc.description.abstractFruit 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.
dc.description.sponsorshipThis IGF Project of the FEI was supported by AiF within the program for promoting the Industrial Collective Research (IGF) of the German Ministry of Economic Affairs and Energy (BMWi), based on a resolution of the German Parliament, grant number AiF 21620 N.
dc.description.sponsorshipthe German Ministry of Economic Affairs and Energy
dc.identifier.urihttps://doi.org/10.3390/beverages11020052
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/17663
dc.language.isoeng
dc.rights.licensecc_by
dc.subjectDephlegmator
dc.subjectRelative volatility
dc.subjectBatch distillation
dc.subjectFlavor compounds
dc.subjectFruit brandy
dc.subject.ddc660
dc.titleEffect of partial condensation (dephlegmation) in fruit brandy distillation equipment on the composition of apple brandies
dc.type.diniArticle
dcterms.bibliographicCitationBeverages, 11 (2025), 2, 52. https://doi.org/10.3390/beverages11020052. ISSN: 2306-5710
dcterms.bibliographicCitation.issn2306-5710
dcterms.bibliographicCitation.issue2
dcterms.bibliographicCitation.journaltitleBeverages
dcterms.bibliographicCitation.originalpublishernameMDPI
dcterms.bibliographicCitation.volume11
local.export.bibtex@article{Yagishita2025, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/17663}, doi = {10.3390/beverages11020052}, author = {Yagishita, Manami and Reber, Oliver and Alter, Daniela et al.}, title = {Effect of partial condensation (dephlegmation) in fruit brandy distillation equipment on the composition of apple brandies}, journal = {Beverages}, year = {2025}, volume = {11}, number = {2}, }
local.export.bibtexAuthorYagishita, Manami and Reber, Oliver and Alter, Daniela et al.
local.export.bibtexKeyYagishita2025
local.export.bibtexType@article
local.subject.sdg8
local.subject.sdg9
local.subject.sdg12
local.title.fullEffect of partial condensation (dephlegmation) in fruit brandy distillation equipment on the composition of apple brandies

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