1 pear spirits development thesis project course phd programme universitat rovira i virgili...
TRANSCRIPT
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PEAR SPIRITS DEVELOPMENT
Thesis Project CoursePhD ProgrammeUniversitat Rovira i VirgiliTarragona, Spain Student: Laura García Llobodanin
Supervisor: Dr. Francisco López BonilloJanuary, 2005
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OUTLINE
Introduction
Innovation & Novelty
Objective
Workplan
Preliminary results
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INTRODUCTION
Pear Spirits in Spain: Grape Distillates + Pear Essence
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INNOVATION & NOVELTY
Use of Catalunya’s pear surplus to produce pear distillates.
Obtain a higher quality and economically viable product.
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OBJECTIVE
Develop a high quality pear distillate from pear juice, through a fermentation and a subsequent distillation process.
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WorkPlan First stage: Fermentation process
- Conditions: room temperature, Saccharomyces cerevisiae
- Monitor: Temperature, pH, microorganisms growth
Batchreactor
Bartlett Pears JuiceYeast
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WorkPlanFermentation process: HPLC analysis
• Purposes:
- follow fermentation
- characterise pear wine
• Compounds:
- 4 sugars
- 9 organic acids
- ethanol
- methanol
- glycerol
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WorkPlanSecond stage: Distillation process
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WorkPlan Second stage: Distillation process
Compare the distillation processes:
Copper Alambic
Glass Device
INNOVATION: Glass Device + Copper Shavings
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WorkPlan Distillation process: GC analysis
Purpose:
- to characterise distillation fractions
Compounds:
- 10 esthers
- 10 alcohols
- 1 aldehydes
- 2 furans
- 1 acetal
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WorkPlan Procedure
PearJuice
Distillation:
•Copper alambic
•Glass device
•Glass device + copper shavings
ClarifiedWine
NotClarified
Wine
Distillatefractions
Taste by a panel
GC
PearSpirits
Ferm
enta
tion
PearWine
Rejectedfractions
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PRELIMINARY RESULTS: Fermentation
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PRELIMINARY RESULTS: Fermentation
Sugars concentration vs. time
0
10
20
30
40
50
60
70
80
0 20 40 60 80 100 120
time (hours)
sug
ar c
on
cen
trat
ion
(g
/l)
Glucose
Fructose
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PRELIMINARY RESULTS: Fermentation
Ethanol formation vs. time
0
10
20
30
40
50
60
70
0 20 40 60 80 100 120
time (hours)
con
cen
trat
ion
(g
/l)
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PRELIMINARY RESULTS: Fermentation
Methanol & Glycerol formation vs. time
0
1
2
3
4
5
6
7
8
0 20 40 60 80 100 120
time (hours)
con
cen
trat
ion
(g
/l)
Methanol
Glycerol
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SUMMARY
Use of pear surplus to produce a pear spirit
Fermentation + Distillation
Characterization of pear juice & wine
Fermentation
Future work: distillation
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THE END
THANK YOU!