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Related Experiment Videos

Wine distillates: practical operating recipe formulation for stills.

Daniel Osorio1, J Ricardo Pérez-Correa, Lorenz T Biegler

  • 1Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Casilla 306, Santiago 22, Chile.

Journal of Agricultural and Food Chemistry
|August 4, 2005
PubMed
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Food manufacturers can now adapt spirit flavor profiles to changing consumer preferences. This study introduces a novel methodology using computer simulations and optimization techniques to create tailored distillation recipes for spirits like Pisco Brandy.

Area of Science:

  • Food Science and Technology
  • Chemical Engineering
  • Sensory Science

Background:

  • Consumer flavor perception is linked to food chemical composition, but preferences evolve.
  • Adapting food products, especially young spirits, to new trends requires modifying distillation processes.
  • Optimizing distillation recipes is complex, even for experienced distillers.

Purpose of the Study:

  • To develop a systematic methodology for generating practical distillation recipes.
  • To enable food manufacturers to adapt spirit profiles to evolving consumer preferences.
  • To apply and validate the methodology using Pisco Brandy as a case study.

Main Methods:

  • Utilized computer simulations and optimization techniques to develop a recipe generation methodology.

Related Experiment Videos

  • Incorporated industry enologist experience and preferences to define a target distillate profile.
  • Validated the generated recipe through lab-scale distillation experiments.

    • Main Results:

    • Successfully developed a methodology for creating tailored distillation recipes.
    • The generated Pisco Brandy distillate closely matched the desired profile.
    • The validated distillate was superior to existing commercial products in matching the target prescription.

    Conclusions:

    • The developed methodology provides a practical approach to adapting spirit production to market demands.
    • This approach is independent of the initial broth composition, allowing broad industry application.
    • Computer-aided recipe optimization offers a powerful tool for innovation in the spirits industry.