Tackling Foam-Based Process Disruptions in Spirit Distillation by Thermal Energy Input Adaptations

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 in the focus of scientific investigations. This study aimed at preventing impairing foam formations by adapting the thermal energy input in fruit and grain mash distillations in larger scale batch distillations. The results showed that a reduction of the thermal energy input to 43 ± 1 W·L−1 during the initial heating of the mash leads to less flooding of the distillation apparatus and to a higher concentration of lower boiling compounds like methanol, acetaldehyde, and ethyl acetate as well as ethanol in the first fractions of the distillates. A standard process time and less energy consumption could be achieved by increasing the energy input again after prior reduction. However, this led to a reduction of the ethanol concentration in the distillate fractions of up to 4.3%vol, also most severe in the first fractions. A significant influence on analyzed volatile compounds in the distillate besides ethanol could not be detected. This is the first study that uses defined thermal energy input adaptations for foam management in larger scale distillation devices. The results lead the way to a more efficient distillation process with less foam formation.

在烈酒行业的间歇式蒸馏设备中，阻碍泡沫形成的过程经常发生。它对工艺和产品质量产生负面影响。到目前为止，这类与泡沫相关的问题尚未成为科学研究的重点。本研究旨在通过调整大规模间歇式蒸馏中水果和谷物醪液蒸馏的热能输入来防止有害的泡沫形成。结果表明，在醪液初始加热过程中将热能输入降低至43 ± 1瓦·升⁻¹，会使蒸馏装置的液泛现象减少，并使馏出物的最初馏分中甲醇、乙醛、乙酸乙酯以及乙醇等低沸点化合物的浓度升高。在先前降低之后再次增加能量输入，可以实现标准的工艺时间和更低的能耗。然而，这导致馏出物馏分中的乙醇浓度降低多达4.3%vol，在最初的馏分中降低最为严重。除乙醇外，未检测到对馏出物中分析的挥发性化合物有显著影响。这是第一项在大规模蒸馏设备中使用明确的热能输入调整来进行泡沫管理的研究。研究结果为更高效且泡沫形成更少的蒸馏工艺指明了方向。