The Relation between Composition and Electrical Conductivity of Non-aged Brandy
Date Issued
2009
Date
2009
Author(s)
Chou, Hsiang-Yu
Abstract
Brandy is a spirit produced by the distillation of white wine. The traditional distillation process is double distillation in copper stills. The composition change during the distillation process would influence the flavor and quality of brandy. However, no on-line monitoring sensors for improving the quality of brandy have been applied in bandy industry yet. The objective of this study is to develop a method for estimating the content of volatile acids in non-aged brandy by measuring electrical conductivity of the distillate in the distillation process. his study was divided into three parts: the first part was to monitor the change of brandy composition and electrical conductivity in first distillation and second distillation. The second part was to analyze the composition of white wine, brouillis, brouillis-contacted with copper, bonne chauffe and bonne chauffe-contacted with copper. The last part used model solution prepared by non-aged brandy to investigate the effects of ethanol, acetic acid and sulfuric dioxide on the electrical conductivity.he results showed that all organic acids except acetic acid and total sugar were almost completely removed during distilling for the non-aged brandy at 73% ethanol content. Linear correlation was found between electrical conductivity and ethanol content, acetic acid content, or sulfuric dioxide during distillation. The empirical equations were deduced. As an influential factor on, ethanol would reduce the electrical conductivity, whereas acetic acid and sulfuric dioxide would increase it.
Subjects
electrical conductivity
brandy
volatile acid
on-line monitoring
Type
thesis
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