Abstract Process impairing foam formation occurs regularly in batch distillation devices of the spirit industry. It negatively influences process and product quality. Up to now, such foam-related problems have not been focus scientific investigations. This study aimed at preventing formations by adapting thermal energy input fruit grain mash distillations larger scale distillations. The results...

The main sensory contribution of each post-fermentation production stage of muscat wine distillates can be tracked by following the concentration of just 1 corresponding chemical marker. Matching sample clusters of sensory and chemical data by using principal components analysis (PCA) revealed potential chemical markers. The data used in this study correspond to 12 sensory attributes that showe...