Fruit brandy production by batch column distillation with reflux

Michael J. Claus, Kris A. Berglund

    Research output: Research - peer-reviewArticle

    • 23 Citations

    Abstract

    The measurement of the concentration profiles for ethanol, methanol, acetaldehyde, ethyl acetate, 1-propanol, and isoamyl alcohol, was analyzed. Methanol was shown to have a unique distillation profile that did not simply track boiling point as is generally the case for other congeners. The use of all trays increased the concentration of the ethanol while decreasing the concentration of the congeners in the product. The catalytic converter was shown to act as an additional tray for the distillation process.

    LanguageEnglish (US)
    Pages53-67
    Number of pages15
    JournalJournal of Food Process Engineering
    Volume28
    Issue number1
    DOIs
    StatePublished - Feb 2005

    Profile

    brandy
    trays
    distillation
    methanol
    ethanol
    fruits
    Distillation columns
    Fruits
    Distillation
    Methanol
    Ethanol
    Fruit
    isoamyl alcohol
    boiling point
    1-propanol
    acetaldehyde
    ethyl acetate
    1-Propanol
    Catalytic converters
    Acetaldehyde

    ASJC Scopus subject areas

    • Food Science
    • Chemical Engineering(all)

    Cite this

    Fruit brandy production by batch column distillation with reflux. / Claus, Michael J.; Berglund, Kris A.

    In: Journal of Food Process Engineering, Vol. 28, No. 1, 02.2005, p. 53-67.

    Research output: Research - peer-reviewArticle

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