2026-06-07T19:38:46Zhttps://docta.ucm.es/rest/oai/request
oai:docta.ucm.es:20.500.14352/934062025-03-18T15:50:24Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense author Matías-Guiu Guía, Jorge author Rodríguez Bencomo, Juan José author Pérez-Correa, José author López, Francisco 2024-01-16T14:52:42Z 2024-01-16T14:52:42Z 2018 Matias-Guiu, Pau, et al. «Aroma Profile Design of Wine Spirits: Multi-Objective Optimization Using Response Surface Methodology». Food Chemistry, vol. 245, abril de 2018, pp. 1087-97. https://doi.org/10.1016/j.foodchem.2017.11.062. 0308-8146 10.1016/j.foodchem.2017.11.062 https://hdl.handle.net/20.500.14352/93406 1873-7072 https://doi.org/10.1016/j.foodchem.2017.11.062 Developing new distillation strategies can help the spirits industry to improve quality, safety and process efficiency. Batch stills equipped with a packed column and an internal partial condenser are an innovative experimental system, allowing a fast and flexible management of the rectification. In this study, the impact of four factors (heart-cut volume, head-cut volume, pH and cooling flow rate of the internal partial condenser during the head-cut fraction) on 18 major volatile compounds of Muscat spirits was optimized using response surface methodology and desirability function approaches. Results have shown that high rectification at the beginning of the heart-cut enhances the overall positive aroma compounds of the product, reducing off-flavor compounds. In contrast, optimum levels of heart-cut volume, head-cut volume and pH factors varied depending on the process goal. Finally, three optimal operational conditions (head off-flavors reduction, flowery terpenic enhancement and fruity ester enhancement) were evaluated by chemical and sensory analysis. eng Aroma profile design of wine spirits: multiobjective optimization using response surface methodology journal article 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