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Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage)

https://doi.org/10.21323/2618-9771-2020-4-2-89-96

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Abstract

The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes at the distillation stage of the discharged wort from the recyclable baking waste, in identifying significant factors and determining the optimal technological values of these factors. The objects of the study served 9 samples of fermented wort from various types of recyclable baking waste, distillate fractions and samples of distillates. The distillation was performed on the installation of direct distillation “KOTHE DESTILLATIONSTECHNIK” (Germany). In the objects of the study, the volume, the volume fraction of ethyl alcohol and the mass concentration of the main volatile components were determined. The composition and concentration of basic volatile components were determined using gas chromatography on the device “Thermo Trace GC Ultra” (Thermo, United States). The wide range of variation of the mass concentration of the main volatile components, depending on the composition of the initial raw materials, is revealed. It has been established that the nature of the distribution of volatile components according to distillate fractions does not depend on the physicochemical composition of the fermented wort from different types of recyclable baking waste. It is shown that the nature of the distribution of volatile components according to fractions in obtaining a distillate from the recyclable baking waste has certain differences from their distribution in the preparation of cognac and fruit distillates. A comparative assessment of distillates obtained by single fractionated distillation and double distillation showed the advantage of the first alcohol output and the composition of volatile components. It has been established that the distillation rate with a direct fractionated has a significant effect on the dynamics of the distribution of the main volatile components and the output of the distillate for anhydrous alcohol. With an optimal distillation rate (5.9 cm3 / min), an anhydrous alcohol output increases, on average, by 4% and reduced the losses of valuable aroma-forming volatile components with head and tail fractions.

About the Authors

L. N. Krikunova
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry
Russian Federation

Ludmila N.  Krikunova — doctor of technical sciences, professor, leading researcher, Department of spirits

7, Rossolimo str., 119021, Moscow



E. V. Dubinina
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry
Russian Federation

Elena V.  Dubinina — candidate of technical sciences, leading researcher, Department of spirits

7, Rossolimo str., 119021, Moscow



S. Yu. Makarov
K. G. Razumovsky Moscow State University of Technology and Management (First Cossack University)
Russian Federation

Sergey U.  Makarov — Candidate of Technical Sciences, Docent, Department of Fermentation Production Technology and Winemaking named after G. G. Agabalyants

73, Zemlyanoj Val, 109004, Moscow



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For citation:


Krikunova L.N., Dubinina E.V., Makarov S.Yu. Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage). Food systems. 2021;4(2):89-96. (In Russ.) https://doi.org/10.21323/2618-9771-2020-4-2-89-96

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)