Non-Conventional Cuts in Batch Distillation to Brazilian Spirits (cachaça) Production: A Computational Simulation Approach

In this work, an algorithm was developed to determine different possibilities of distillation cuts support productivity and improve the final quality cachaça, a Brazilian spirit beverage. The process simulated using Aspen Plus® software, considering wide range fermented musts compositions available in literature obtained by fermentation with yeast strains. Twenty-four simulations were carried out eight compounds as follows: water ethanol (major compounds); acetic acid, acetaldehyde, ethyl acetate, 1-propanol, isobutanol, isoamyl alcohol (minor compounds). calculations considered long-time process, i.e., until almost all must distilled. enabled identification countless distilling cuts, resulting products alcoholic grades yields. One became viable produce cachaça after suggested non-traditional method proposed work. Furthermore, cut provided gain more than 50%. Finally, ratio acetaldehyde concentration key parameter whether could provide meeting cachaça’s legislation.