Chemical Aspects of Distilling Wines into Brandy
نویسنده
چکیده
Wines for brandy distillation should be made from white grapes by fermentation of juice separated from pomace without adding SO2 (to minimize aldehyde accumulation) at as low temperature as is practicable (less than 7 5 ° F , to minimize fusel oil formation) and should be distilled as soon as fermentation is complete. In California, wines are distilled into brandy in continuous plate columns arranged for separating a low-boiling heads fraction to eliminate aldehydes. Higher alcohols (fusel oil) are the most abundant group of congeners, and ethyl esters of C8 to C12 fatty acids are next most abundant provided yeast cells are present in the wine distilled. Fatty acid esters and fusel alcohols accumulate in column tray liquids at 100° to 135° proof and distill most rapidly in the earliest fractions of simple pot distillation.
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