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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Váldodahkkit:	Manami Yagishita, Oliver Reber, Daniela Alter, Ralf Kölling, Daniel Einfalt
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2025-04-01
Ráidu:	Beverages
Fáttát:	dephlegmator relative volatility batch distillation flavor compounds fruit brandy
Liŋkkat:	https://www.mdpi.com/2306-5710/11/2/52
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