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Effect of Partial Condensation (Dephlegmation) in Fruit Brandy Distillation Equipment on the Composition of Apple Brandies

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...

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Principais autores: Manami Yagishita, Oliver Reber, Daniela Alter, Ralf Kölling, Daniel Einfalt
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-04-01
Serier:Beverages
Fag:
dephlegmator
relative volatility
batch distillation
flavor compounds
fruit brandy
Online adgang:https://www.mdpi.com/2306-5710/11/2/52
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