Production of raw distillates with increased aromatic qualities through the unitary distillation process

Abstract

The classic process of making wine distillates, used as mandatory in the manufacture of the famous aged distilled wine beverages "Cognac", provides for alcoholic fermentation of grape wine, optional partial separation of them from the liquid yeast precipitate and periodic "double" fractional distillation of raw wine in special installations, with the receipt, at the first distillation - of the primary distillate with a strength between 28-32% vol., and the alcohol-free residue - vinasse, which is removed from the "cognac" manufacturing cycle. The primary distillate is subjected to fractional redistillation (at the same or other installations) with the separation of the “head” fraction (at the beginning of the process), the “tail” fraction (at the end of the process) and the wine distillate with an alcoholic strength of 62-70% vol., which is the basic raw material, after aging in oak barrels, “Cognac” is produced. The process developed under the conditions of the micro-wine section of the Department of Oenology and Chemistry provides an unitary distillation of the raw material wines, the addition of vinasse before pre-heating and maintaining the heated wines, followed by their distillation in continuous flow in a vertical column installation.