1. The document discusses a research project that aimed to connect fruit growers with surplus fruit to wineries interested in making fruit brandy. The goal was to provide an alternative market for excess crops and develop new products for wineries.
2. Researchers educated growers and vintners on distillery operations through demonstrations. One Missouri winery established a distillery and contracted with local growers for surplus fruit.
3. Researchers assessed distillery techniques by visiting operations in other places. They produced fruit brandies from apples and peaches grown at a state experiment station to develop a new value-added product for Missouri.
El documento describe varios fungicidas comúnmente usados, incluyendo sus formulaciones, toxicidad y tratamiento de envenenamiento. Discute fungicidas como bencenos sustituidos como cloroneb y clorotalonil que generalmente solo causan irritación, y el hexaclorobenceno que históricamente causó miles de casos de porfiria tóxica cuando se usó en granos. También cubre tiocarbamatos como metam-sodio, que puede causar edema pulmonar severo si se inhala, y recomienda descontaminación dérmica
Catalogo Material de Oficina Archivo2000 - 2015ofistore
Este documento presenta los productos de archivo y clasificación de una empresa. Describe varios modelos de archivadores disponibles en diferentes tamaños y formatos, con diferentes sistemas de perforación y materiales. También ofrece archivadores personalizados y a medida. La empresa ha sido certificada en calidad y medio ambiente.
Reach the largest audience with the smallest code footprint by developing site designs that scale with the device. We take a tired, outdated design and update it for the modern, mobile web using responsive web design techniques with HTML5, CSS3, and . Discussion of the rationale for choosing responsive design, demos of implementation techniques, and highlights of tools and frameworks to aid the process. Special focus on responsive web design implementation in Visual Studio 2012 on ASP.NET MVC 4.
Como escribir un guión cinematográfico, los elementos que lo componen y que hacen y para que sirve cada uno. Usando CELTX como programa recomendado para escribir el guión.
This document discusses various theories and perspectives related to translation theory, and their application to non-literary texts. It covers linguistic, cultural, philosophical, and postcolonial approaches. The document aims to provide an outline of translation theories in the 20th century, show how they apply to non-literary texts, and demonstrate how translation practice can benefit from theory.
Samsonite is one of the largest luggage companies in the world, celebrating 100 years in business in 2010. It was founded in 1910 as Shwayder Trunk Manufacturing Company and began using the Samsonite trademark in 1941. Samsonite has grown significantly over the decades through acquisitions, joint ventures, and innovation, and now operates in over 100 countries with 23,000 retail outlets. The company owns several major luggage brands including Samsonite, American Tourister, Lacoste bags, and Timberland bags.
Microservice Architecture with CQRS and Event SourcingBen Wilcock
This document provides an overview of microservice architecture using CQRS (Command Query Responsibility Segregation) and Event Sourcing patterns. It defines CQRS as separating the write and read functions of an application. Event Sourcing records all state changes as a series of events rather than just the current state. The benefits include scalability, simplicity, flexibility and a business focus. Popular companies using this architecture include those needing cost-effective scaling like microservices. The author provides resources and advocates for CQRS and Event Sourcing to solve common architectural challenges.
El documento describe varios fungicidas comúnmente usados, incluyendo sus formulaciones, toxicidad y tratamiento de envenenamiento. Discute fungicidas como bencenos sustituidos como cloroneb y clorotalonil que generalmente solo causan irritación, y el hexaclorobenceno que históricamente causó miles de casos de porfiria tóxica cuando se usó en granos. También cubre tiocarbamatos como metam-sodio, que puede causar edema pulmonar severo si se inhala, y recomienda descontaminación dérmica
Catalogo Material de Oficina Archivo2000 - 2015ofistore
Este documento presenta los productos de archivo y clasificación de una empresa. Describe varios modelos de archivadores disponibles en diferentes tamaños y formatos, con diferentes sistemas de perforación y materiales. También ofrece archivadores personalizados y a medida. La empresa ha sido certificada en calidad y medio ambiente.
Reach the largest audience with the smallest code footprint by developing site designs that scale with the device. We take a tired, outdated design and update it for the modern, mobile web using responsive web design techniques with HTML5, CSS3, and . Discussion of the rationale for choosing responsive design, demos of implementation techniques, and highlights of tools and frameworks to aid the process. Special focus on responsive web design implementation in Visual Studio 2012 on ASP.NET MVC 4.
Como escribir un guión cinematográfico, los elementos que lo componen y que hacen y para que sirve cada uno. Usando CELTX como programa recomendado para escribir el guión.
This document discusses various theories and perspectives related to translation theory, and their application to non-literary texts. It covers linguistic, cultural, philosophical, and postcolonial approaches. The document aims to provide an outline of translation theories in the 20th century, show how they apply to non-literary texts, and demonstrate how translation practice can benefit from theory.
Samsonite is one of the largest luggage companies in the world, celebrating 100 years in business in 2010. It was founded in 1910 as Shwayder Trunk Manufacturing Company and began using the Samsonite trademark in 1941. Samsonite has grown significantly over the decades through acquisitions, joint ventures, and innovation, and now operates in over 100 countries with 23,000 retail outlets. The company owns several major luggage brands including Samsonite, American Tourister, Lacoste bags, and Timberland bags.
Microservice Architecture with CQRS and Event SourcingBen Wilcock
This document provides an overview of microservice architecture using CQRS (Command Query Responsibility Segregation) and Event Sourcing patterns. It defines CQRS as separating the write and read functions of an application. Event Sourcing records all state changes as a series of events rather than just the current state. The benefits include scalability, simplicity, flexibility and a business focus. Popular companies using this architecture include those needing cost-effective scaling like microservices. The author provides resources and advocates for CQRS and Event Sourcing to solve common architectural challenges.
Dokumen memberikan instruksi 15 langkah untuk membuat blog pribadi menggunakan layanan hosting Idhostinger, mulai dari mendaftar akun, memilih paket gratis, mengkonfirmasi pemesanan, menginstal WordPress, hingga masuk ke dalam blog yang telah dibuat.
Javier Labad
Coordinador: Iñaki Zorrilla
Ponentes:
J. Usabiaga. “Realidad virtual y rehabilitación cognitiva”
J. M. Menchón. “Mindfulness y psicopatología”
M. A. González. “Rehabilitación social y laboral en la esquizofrenia”
Discusores: Javier Palomo, Javier Labad, Javier Meana
18,30. Mesa 11
TRATAMIENTO FARMACOLÓGICO DE LA REFRACTARIEDAD
Presidente: Eduardo Elizagárate
Coordinador: Miguel
Colin Gee has over 20 years of experience working in education and healthcare. His experience includes roles as a behaviour support worker, teaching assistant, and residential care worker at The Ryes College from 2009 to 2016. He also has experience as a behavioural support teaching assistant at Woodall CP School from 2013 to 2015. His career demonstrates experience supporting children's behavioral and educational needs in school and residential settings.
The document discusses social media and QR codes. It defines social media as interactive platforms for sharing user-generated content and lists common social media types like Facebook, Twitter, blogs and bookmarking sites. It explains that businesses need a social media strategy to grow awareness, engage customers and provide service. QR codes are defined as scannable barcodes that can link to websites, make calls or send messages from a mobile device. The document suggests ways for businesses to use QR codes in marketing.
Mohamed Taher Elhagrasy Yousif Abdallah is an Egyptian national with over 15 years of experience in hotel front office and guest relations management positions in Hurghada, Egypt. He holds a B.A. in English and is fluent in English, Arabic, and French with good skills in German and Microsoft Office. His career includes positions as Front Office Manager, Assistant Front Office Manager, and Night Manager at several 5-star resorts partnered with Thomas Cook.
The document discusses how the cloud is changing the business ecosystem. It provides an overview of key topics such as the drivers and challenges of cloud adoption, the changing IT ecosystem, and the impact of cloud computing on different industries. Specifically, the cloud allows organizations to access computing resources on-demand in a flexible, scalable and cost-effective manner. However, security and regulatory issues present challenges. The cloud is transforming roles and processes within organizations and among IT vendors. Industries like government, healthcare and education are seen to benefit greatly from the capabilities of the cloud.
Este documento trata sobre los retos de la intermediación aseguradora. Explica las diferentes figuras de mediación como agentes, corredores y brokers. También analiza el marco regulatorio de la mediación y las características de los corredores como la transparencia y el asesoramiento independiente. Finalmente, discute el cambio de paradigma en la mediación hacia un enfoque de gestión de riesgos profesional.
Acta de acuerdo pedagógico viabilidad del desarolloManuel Bedoya D
Este documento presenta el acta de acuerdo pedagógico de una asignatura de la Universidad Cooperativa de Colombia. Se detallan los puntos tratados en la reunión como la presentación del docente y estudiantes, la misión y visión de la universidad, la filosofía de la educación a distancia, las orientaciones metodológicas, estrategias de evaluación y acuerdos generales.
Sikafloor-20 PurCem is a three-part, polyurethane modified cement screed suitable for floors subject to heavy loading, abrasion, and chemical exposure. It is typically installed at 6-9mm thick and has a textured surface providing slip resistance. It offers high mechanical strength, abrasion and chemical resistance, is easy to apply, and allows fast return to service. The product data sheet provides information on its composition, uses, characteristics, test results, application details, and recommended systems for substrate preparation and installation.
Module de la solution OnMap, il permet de diffuser ses contenus online/offline. Pour chaque utilisateur, il donne l’accès aux informations qui le concernent pour exercer son activité (bureaux métier).
This document is Murat Oral's resume. It provides personal details such as his name, date of birth, contact information, education history, and languages spoken. It then outlines his 23 years of experience in civil engineering and construction project management for oil and gas companies. Some of the key projects he managed included water treatment plants, access roads, drilling locations, power plants, pipelines, and housing complexes. His career goals include taking on new challenges in project management and strategic analysis.
Supply Chain Csr Initiatives Group Presentation 4finneyk
This document discusses potential corporate social responsibility (CSR) initiatives for a small to medium sized winery in Southern California to increase sustainability. It provides an overview of biodynamic grape farming and profiles other companies implementing CSR best practices. The proposed initiatives include using biodynamic grapes, reusing waste byproducts to create biofuels, oils and fertilizers, implementing sustainable packaging, and conducting public education. Implementing these initiatives would appeal to health-conscious consumers, improve the winery's environmental and social impact, and increase competitiveness.
The document discusses beverage classification and production. It begins by dividing beverages into those consumed to quench thirst versus those for special occasions. It then notes competition is most difficult for small producers. The document also covers nutritional aspects of beverages, non-alcoholic drinks like juices and squashes, alcoholic drinks including wine and beer production processes, and equipment needed for processing steps.
This document provides information about vinegar fermentation and production. It discusses that vinegar is produced through a two-step fermentation process involving ethanol production from sugars followed by acetic acid production from the ethanol. There are several methods used for vinegar production including surface fermentation methods like the French method and trickling generator method, and submerged fermentation using an acetator. Key factors that affect vinegar fermentation include temperature, pH, oxygen supply and time.
1) A new technique converts waste from wineries into biofuel by using fungi and enzymes to break down the cellulose, pectins, and lignins in the waste into simpler molecules like sugars that can then be fermented into ethanol or other biofuels.
2) Researchers in India have found success using this technique with grape waste, producing ethanol by pretreating the waste with dilute sulfuric acid and fungi before fermenting the sugars with yeast.
3) Converting agricultural waste streams into biofuels in this way could provide an economic use for the waste and a renewable fuel source to help meet energy demands in a sustainable way.
Rujuta Deshpande completed an industrial training report at Nina Foods, a canned and processed food manufacturer founded in 1985 in Kolhapur, Maharashtra, India. Nina Foods began by producing mango pulp and jam but expanded into baby corn, gherkins, and sweet corn. In 2004, the company began direct exports to Germany of pickled baby corn totaling Rs. 80 lacs. To expand exports globally, Nina Foods pursued BRC and HACCP food safety certifications. The company produces canned baby corn and vegetables as well as jam, sauce, and other ready-to-eat products. Quality control testing includes measuring total soluble solids and acidity. The effluent treatment plant
Industrial microbiology involves using microorganisms to produce commercially valuable products through fermentation under controlled conditions. Some key applications include using yeasts to produce alcoholic beverages like beer, wine and spirits through fermentation of sugars, and using bacteria or fungi to produce products like vinegar or antibiotics. Microbes are well-suited for industrial applications because they can rapidly grow and produce enzymes to carry out metabolic reactions. Common fermentation processes include batch and continuous cultures to optimize microbial growth and product formation.
Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...IIJSRJournal
Wine is a fermented drink made by the controlled culture of yeasts on fruit juices. This study was undertaken to produce acceptable wines from blends of banana and pineapple by the fermentative action of Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S. The fermentation process lasted for a period of 28 days and, the aging process was for 2 months. The fermentation process comprised two set ups- one was fermented by Meyerozyma guilliermondii strain 1621 and the other was fermented by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and controlled by carrying out physicochemical analysis (pH, temperature, specific gravity, total titratable acidity, and alcohol content) and yeast count using standard methods. There was a decrease in the pH for both wines and an increase in the total titratable acidity. The temperature was between 17 and 27 0C for both wines. The specific gravity of the wines decreased during the fermentation leading to an increase in alcohol production. There was an increase in yeast count from 6.7×107 sfu/ml to 1.8×108 sfu/ml between days 1 and 17 and a decrease from 1.8×108 sfu/ml to 0 sfu/ml between days 17 to 85 for Meyerozyma guilliermondii; also an increase from 5.1×107 sfu/ml to 1.7×108 sfu/ml from day 1 to 17, and a decrease from 1.7×108 sfu/ml to 0 sfu/ml between day 17 to 85 for Pichia guilliermondii. Statistically, there was no significant difference between the yeast counts, temperature, pH, total titratable acidity, and specific gravity but there was signa ificant difference between the alcohol production for both wines. This study shows that wines can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.
This seminar covered quality control of grapes for export. It discussed Kalya Exports, a leading exporter of fresh fruits and vegetables. The seminar outlined the export management process for grapes including harvesting, sorting, packing, labeling, palletization, pre-cooling, storage and container loading. It described certifications like BRC and Global GAP required for European exports. A case study analyzed common defects in grapes like blemish, waterberry, bruising and their causes like fungi, overcropping, weather conditions. The seminar provided an overview of quality control procedures for fresh grape exports.
Dokumen memberikan instruksi 15 langkah untuk membuat blog pribadi menggunakan layanan hosting Idhostinger, mulai dari mendaftar akun, memilih paket gratis, mengkonfirmasi pemesanan, menginstal WordPress, hingga masuk ke dalam blog yang telah dibuat.
Javier Labad
Coordinador: Iñaki Zorrilla
Ponentes:
J. Usabiaga. “Realidad virtual y rehabilitación cognitiva”
J. M. Menchón. “Mindfulness y psicopatología”
M. A. González. “Rehabilitación social y laboral en la esquizofrenia”
Discusores: Javier Palomo, Javier Labad, Javier Meana
18,30. Mesa 11
TRATAMIENTO FARMACOLÓGICO DE LA REFRACTARIEDAD
Presidente: Eduardo Elizagárate
Coordinador: Miguel
Colin Gee has over 20 years of experience working in education and healthcare. His experience includes roles as a behaviour support worker, teaching assistant, and residential care worker at The Ryes College from 2009 to 2016. He also has experience as a behavioural support teaching assistant at Woodall CP School from 2013 to 2015. His career demonstrates experience supporting children's behavioral and educational needs in school and residential settings.
The document discusses social media and QR codes. It defines social media as interactive platforms for sharing user-generated content and lists common social media types like Facebook, Twitter, blogs and bookmarking sites. It explains that businesses need a social media strategy to grow awareness, engage customers and provide service. QR codes are defined as scannable barcodes that can link to websites, make calls or send messages from a mobile device. The document suggests ways for businesses to use QR codes in marketing.
Mohamed Taher Elhagrasy Yousif Abdallah is an Egyptian national with over 15 years of experience in hotel front office and guest relations management positions in Hurghada, Egypt. He holds a B.A. in English and is fluent in English, Arabic, and French with good skills in German and Microsoft Office. His career includes positions as Front Office Manager, Assistant Front Office Manager, and Night Manager at several 5-star resorts partnered with Thomas Cook.
The document discusses how the cloud is changing the business ecosystem. It provides an overview of key topics such as the drivers and challenges of cloud adoption, the changing IT ecosystem, and the impact of cloud computing on different industries. Specifically, the cloud allows organizations to access computing resources on-demand in a flexible, scalable and cost-effective manner. However, security and regulatory issues present challenges. The cloud is transforming roles and processes within organizations and among IT vendors. Industries like government, healthcare and education are seen to benefit greatly from the capabilities of the cloud.
Este documento trata sobre los retos de la intermediación aseguradora. Explica las diferentes figuras de mediación como agentes, corredores y brokers. También analiza el marco regulatorio de la mediación y las características de los corredores como la transparencia y el asesoramiento independiente. Finalmente, discute el cambio de paradigma en la mediación hacia un enfoque de gestión de riesgos profesional.
Acta de acuerdo pedagógico viabilidad del desarolloManuel Bedoya D
Este documento presenta el acta de acuerdo pedagógico de una asignatura de la Universidad Cooperativa de Colombia. Se detallan los puntos tratados en la reunión como la presentación del docente y estudiantes, la misión y visión de la universidad, la filosofía de la educación a distancia, las orientaciones metodológicas, estrategias de evaluación y acuerdos generales.
Sikafloor-20 PurCem is a three-part, polyurethane modified cement screed suitable for floors subject to heavy loading, abrasion, and chemical exposure. It is typically installed at 6-9mm thick and has a textured surface providing slip resistance. It offers high mechanical strength, abrasion and chemical resistance, is easy to apply, and allows fast return to service. The product data sheet provides information on its composition, uses, characteristics, test results, application details, and recommended systems for substrate preparation and installation.
Module de la solution OnMap, il permet de diffuser ses contenus online/offline. Pour chaque utilisateur, il donne l’accès aux informations qui le concernent pour exercer son activité (bureaux métier).
This document is Murat Oral's resume. It provides personal details such as his name, date of birth, contact information, education history, and languages spoken. It then outlines his 23 years of experience in civil engineering and construction project management for oil and gas companies. Some of the key projects he managed included water treatment plants, access roads, drilling locations, power plants, pipelines, and housing complexes. His career goals include taking on new challenges in project management and strategic analysis.
Supply Chain Csr Initiatives Group Presentation 4finneyk
This document discusses potential corporate social responsibility (CSR) initiatives for a small to medium sized winery in Southern California to increase sustainability. It provides an overview of biodynamic grape farming and profiles other companies implementing CSR best practices. The proposed initiatives include using biodynamic grapes, reusing waste byproducts to create biofuels, oils and fertilizers, implementing sustainable packaging, and conducting public education. Implementing these initiatives would appeal to health-conscious consumers, improve the winery's environmental and social impact, and increase competitiveness.
The document discusses beverage classification and production. It begins by dividing beverages into those consumed to quench thirst versus those for special occasions. It then notes competition is most difficult for small producers. The document also covers nutritional aspects of beverages, non-alcoholic drinks like juices and squashes, alcoholic drinks including wine and beer production processes, and equipment needed for processing steps.
This document provides information about vinegar fermentation and production. It discusses that vinegar is produced through a two-step fermentation process involving ethanol production from sugars followed by acetic acid production from the ethanol. There are several methods used for vinegar production including surface fermentation methods like the French method and trickling generator method, and submerged fermentation using an acetator. Key factors that affect vinegar fermentation include temperature, pH, oxygen supply and time.
1) A new technique converts waste from wineries into biofuel by using fungi and enzymes to break down the cellulose, pectins, and lignins in the waste into simpler molecules like sugars that can then be fermented into ethanol or other biofuels.
2) Researchers in India have found success using this technique with grape waste, producing ethanol by pretreating the waste with dilute sulfuric acid and fungi before fermenting the sugars with yeast.
3) Converting agricultural waste streams into biofuels in this way could provide an economic use for the waste and a renewable fuel source to help meet energy demands in a sustainable way.
Rujuta Deshpande completed an industrial training report at Nina Foods, a canned and processed food manufacturer founded in 1985 in Kolhapur, Maharashtra, India. Nina Foods began by producing mango pulp and jam but expanded into baby corn, gherkins, and sweet corn. In 2004, the company began direct exports to Germany of pickled baby corn totaling Rs. 80 lacs. To expand exports globally, Nina Foods pursued BRC and HACCP food safety certifications. The company produces canned baby corn and vegetables as well as jam, sauce, and other ready-to-eat products. Quality control testing includes measuring total soluble solids and acidity. The effluent treatment plant
Industrial microbiology involves using microorganisms to produce commercially valuable products through fermentation under controlled conditions. Some key applications include using yeasts to produce alcoholic beverages like beer, wine and spirits through fermentation of sugars, and using bacteria or fungi to produce products like vinegar or antibiotics. Microbes are well-suited for industrial applications because they can rapidly grow and produce enzymes to carry out metabolic reactions. Common fermentation processes include batch and continuous cultures to optimize microbial growth and product formation.
Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...IIJSRJournal
Wine is a fermented drink made by the controlled culture of yeasts on fruit juices. This study was undertaken to produce acceptable wines from blends of banana and pineapple by the fermentative action of Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S. The fermentation process lasted for a period of 28 days and, the aging process was for 2 months. The fermentation process comprised two set ups- one was fermented by Meyerozyma guilliermondii strain 1621 and the other was fermented by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and controlled by carrying out physicochemical analysis (pH, temperature, specific gravity, total titratable acidity, and alcohol content) and yeast count using standard methods. There was a decrease in the pH for both wines and an increase in the total titratable acidity. The temperature was between 17 and 27 0C for both wines. The specific gravity of the wines decreased during the fermentation leading to an increase in alcohol production. There was an increase in yeast count from 6.7×107 sfu/ml to 1.8×108 sfu/ml between days 1 and 17 and a decrease from 1.8×108 sfu/ml to 0 sfu/ml between days 17 to 85 for Meyerozyma guilliermondii; also an increase from 5.1×107 sfu/ml to 1.7×108 sfu/ml from day 1 to 17, and a decrease from 1.7×108 sfu/ml to 0 sfu/ml between day 17 to 85 for Pichia guilliermondii. Statistically, there was no significant difference between the yeast counts, temperature, pH, total titratable acidity, and specific gravity but there was signa ificant difference between the alcohol production for both wines. This study shows that wines can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.
This seminar covered quality control of grapes for export. It discussed Kalya Exports, a leading exporter of fresh fruits and vegetables. The seminar outlined the export management process for grapes including harvesting, sorting, packing, labeling, palletization, pre-cooling, storage and container loading. It described certifications like BRC and Global GAP required for European exports. A case study analyzed common defects in grapes like blemish, waterberry, bruising and their causes like fungi, overcropping, weather conditions. The seminar provided an overview of quality control procedures for fresh grape exports.
This document provides an overview of hard cider production and discusses the potential to add freeze-dried apple skins to hard cider in order to increase phenolic content. It first reviews the history of cider and discusses common processing steps such as harvesting, storage, milling, pressing, fermentation and racking. It then explores literature on the characteristics and health benefits derived from tannins in cider. The document presents an experiment that added varying amounts of freeze-dried apple skins to hard cider carboys and analyzed changes in total phenolics and residual sugar over time. The results showed that total phenolics and residual sugar increased with greater apple skin concentrations.
This research work was done using palm wine as a source of fermentable sugar. Equal sample
of the palm wine was fermented aerobically by baker’s yeast under standard atmospheric condition for
consecutive series of 1 to 15 days. Testing and Distillation of liquor was done on each day to determine the
amount of fatty acid, PH, sugar, specific gravity and vitamin C, with time during fermentation on one hand and
the equilibrium mole fraction relationship for ethanol and water on the other hand. Models were developed to
predict the reproduction of the experimental values into future, and, on validationgave R
2 which ranges from
0.9901 to 0.9980. On optimization it was revealed that in 1.49 days, 0.1067 percentage fatty acid was produced.
With 1.44 percentage mole fraction of ethanol, 3.398 refractive index of palm wine was obtained. It also showed
that a minimum of 0.07305 refractive index of distillate per mole fraction of more volatile component was made
in just 0.499 percentage mole fraction and a minimum of 0.1956 mole fraction of gaseous ethanol per mole
fraction of more volatile component was obtained. The results and models can be applied in the distillation
work of this kind for prediction and reproduction of experimental values.
Ethanol has been produced by humans for thousands of years through the fermentation of sugars and starches from foods like grapes, grains, honey, and rice. Originally yielding low-alcohol beverages, distillation was developed to produce spirits with higher alcohol concentrations. Distillation involves heating fermented mixtures to boil off ethanol from water based on their different boiling points. Common distilled beverages include whiskeys, brandies, rum, and vodka. Rice wine production similarly involves fermenting rice starch converted to sugars using starter cultures, with some Asian varieties being distilled to higher alcohol levels.
Butter processing involves churning cream to separate the butterfat from the buttermilk, then washing and kneading the butter to remove excess liquid and create a smooth consistency. Finally, the butter is usually shaped into blocks or sticks for packaging and distribution.
Beverages encompass a wide range of liquid refreshments, including hot and cold drinks like coffee, tea, soft drinks, juices, and alcoholic beverages. They serve various purposes, from hydration and enjoyment to cultural and social rituals.
Read more to learn. Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
This document contains details about Anup Kumar Sharma's hospitality project on food and beverage for the 2018-2019 academic year. It includes an introduction, acknowledgements, and 5 tasks completed as part of the project.
Task 1 compares pub and bar layouts and presents findings with a powerpoint. Task 2 creates a 3-course table d'hote menu and demonstrates service process. Task 3 uses a flow chart to detail the sequence of events in a flight kitchen. Task 4 demonstrates serving standards for wine and tea. Task 5 creates a Diwali themed menu and details ambience, cutlery, crockery, and glassware.
Punjab Beverages Company is a leading franchise of PepsiCo International established in 1974 in Faisalabad, Pakistan. The internship report summarizes the author's training at Punjab Beverages, including descriptions of departments like Quality Control that ensure product quality. Key learnings included food safety standards, water treatment processes, syrup production, packaging procedures, and quality parameters. A SWOT analysis found strengths in experienced staff but weaknesses in poor hygiene and wastage increasing costs.
1. Industrial fermentation refers to the breakdown of organic substances by microorganisms and reassembly into other products. It is used to produce items like ethanol, citric acid, antibiotics, enzymes, and recombinant products.
2. Nutrients like carbon sources, nitrogen, oxygen, trace elements and precursors are required to support microbial growth and product formation during industrial fermentation.
3. Wine fermentation involves yeast converting the sugars in grape juice into ethanol and carbon dioxide. Winemakers control factors like temperature, vessel type, and SO2 addition to influence the process.
This document discusses the industrial production of vinegar (acetic acid). Vinegar is produced through a two-step fermentation process - alcoholic fermentation followed by acetous or acetic acid fermentation. There are three main methods of vinegar production - Orleans process (slow process), Fringe process (quick process), and submerged fermentation process. The Fringe process uses fringe generators that are packed with wood shavings to provide a large surface area for bacterial film growth, allowing ethanol to be rapidly oxidized to acetic acid within 1-2 weeks. The generated vinegar is then aged, clarified, bottled and pasteurized for consumption.
This document provides an overview of sustainable farming and winemaking practices. It defines sustainability as meeting present needs without compromising future generations' ability to meet their own needs. It describes the winery's commitment to sustainability through practices like using 100% green power, achieving carbon neutrality, conserving and recycling water, and using earth-friendly packaging. It also discusses maintaining healthy soil through organic and biodynamic farming methods on both owned and partner vineyards.
Linking Small Farmers To Markets-AARINENA case studies,Dr. S. HabbabAARINENA
The document summarizes 3 case studies from Jordan, Egypt, and Yemen that link small farmers to markets.
Case Study 1 introduces organic olive farming in Jordan, training farmers and certifying their crops and oil. It improved incomes and linked farmers to international markets.
Case Study 2 developed poor desert lands in Egypt for off-season vegetable production. Researchers identified suitable crops and markets, and linked farmers to exporters. It expanded cultivation and farmer incomes.
Case Study 3 revitalized traditional seed systems in Yemen by training farmer groups and cooperatives in production and marketing. It strengthened partnerships and created a local seed market.
Revised Petition To The House Of CommonsEdward Dobson
The petition requests that the House of Commons hold a national referendum on the legalization of cannabis. It states that for most recreational users, cannabis does not pose health risks. It asks that cannabis and its derivatives be removed from acts regulating food and drugs. Signatures of support are collected from citizens across Canada.
The document provides a reference list for medical marijuana organized by condition or topic. It includes over 100 citations for studies, news articles, and anecdotes related to the use of marijuana or cannabinoids for conditions such as ADD/ADHD, alcoholism, aging/seniors, allergies, ALS, and others. The references cover a wide range of years from 1969 to 2010.
13784156 Drug Decriminalization In Portugal Lessons For Creating Fair A...Edward Dobson
Portugal decriminalized drug possession and usage for personal use in 2001. This removed drug offenses from criminal law and made them administrative violations handled by special commissions, not the criminal justice system. These commissions typically suspend penalties for personal use and encourage treatment. Since decriminalization, drug usage rates have remained stable while related health and social problems have declined significantly. The policy has been widely embraced in Portugal as successful.
Oak Composition And Maturation InfluenceEdward Dobson
The document discusses the composition of oak and its influence on wine and spirit maturation. It provides details on the main constituents of oak - cellulose, hemicellulose, lignin, tannins, and lipids. During toasting, hemicellulose breaks down and produces compounds responsible for toasty flavors. Lignin breaks down into phenolic aldehydes and volatile phenols. Tannins enable oxidation during maturation. Oak lactones, highest in American white oak, contribute woody flavors especially in bourbon. Compounds are analyzed to understand the barrel influence on flavor.
The document discusses the history of chocolate, from its origins in Mesoamerica to its popularity in Europe. It details how the Maya and Aztecs cultivated the cocoa bean and used it in drinks. The Spanish conquest brought cocoa and chocolate drinks to Europe, where they became a trend among the elite before becoming more widely consumed as chocolate bars. The document provides background on the origins and spread of chocolate.
This document is the preface to "The Household Cyclopedia". It introduces the purpose and scope of the book, which is to provide practical knowledge and wisdom on domestic and social life through approved recipes and processes. The preface explains that the book aims to succinctly provide information on everything from manufacturing to health, using the best available authorities and sources. It also acknowledges several distinguished contributors who assisted in compiling the content.
This document provides an introduction to distillation, including:
1) Defining distillation and describing how it separates mixtures based on differences in boiling points.
2) Outlining the main components of distillation columns, including trays/plates, reboilers, condensers, and reflux drums.
3) Explaining the basic operation of distillation columns, including how vapors and liquids flow internally and how feeds, products, and reflux streams flow externally.
4) Describing common types of trays/plates used in distillation columns, including bubble cap, valve, and sieve trays, and how they enhance vapor-liquid contacting.
The Modern Survival Retreat A New And Vital Approach To Retreat Theory And ...Edward Dobson
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document provides a list of how to say "Cheers!" or toast to health in 66 different languages. It includes the phrase in each language's written form and pronunciation. The list was compiled in 1991 by Morten Larsen during research that involved sampling beers and wines from different cultures. Additions and corrections to the list are welcome through the comments form on the website.
The document describes the principles of distillation. It explains that distillation uses vapour pressure to separate mixtures based on their boiling points. A distillation column works more efficiently than a simple pot still by providing a greater surface area for vapor condensation through the use of packing materials like Raschig rings inside the column. This allows for a more complete separation of alcohol from other congeners during repeated distillations.
The document describes the principles of distillation. It explains that distillation uses vapour pressure to separate mixtures based on their boiling points. A distillation column works more efficiently than a simple pot still by providing a greater surface area for vapor condensation through the use of packing materials like Raschig rings inside the column. This allows for a more complete separation of alcohol from other congeners during repeated distillations.
Home Distillation Handbook How To Distill Quality Alcohol At Home Inexpensi...Edward Dobson
The document provides instructions for home distillation, including equipment, ingredients, and processes. It discusses fermentation vessels, lids, syphons, and measuring tools like hydrometers and alcohol meters. For distillation, it recommends a stainless steel still with a column. The column filling provides contact surface area and resistance for distillation. Proper temperature control is emphasized for distillation, and the document provides guidance on purification, flavoring, and legal issues related to home distillation.
The document provides a description and calculation process for a correction table for an alcoholometer calibrated at 20°C. It involves:
1) Creating matrices to relate ethanol concentration and density at various temperatures based on polynomial fits of experimental data tables.
2) Using the relationships and a linearization of volume change with temperature to calculate density corrections for different concentrations and temperatures.
3) Converting the corrected densities back to ethanol concentrations to populate the correction table, which lists the actual concentration for a given measured concentration at various temperatures.
This document discusses different types of distillation stills that can be built at home, beginning with pot stills. Pot stills are the simplest type of still but are inefficient and produce impure distillate due to a lack of temperature and separation controls. They work best for separating compounds with a 100 degree Celsius boiling point difference. Repeated distillations are required in a pot still to achieve purity, resulting in significant product loss. More advanced still designs like reflux stills allow for better separation and purity in fewer distillation runs.
The document provides teachings from Church leaders about the importance of emergency preparedness and self-reliance. Some key points include:
- Church leaders have counseled Saints for over 100 years to store up grain and have a year's supply of food and necessities.
- Wheat and water are identified as high priorities. Other basics include honey, sugar, legumes, milk products, and salt.
- Proper storage allows Latter-day Saints to avoid being dependent on others during times of shortage.
- Individuals and families should take responsibility for their own welfare and preparedness.
Small Scale Preparation Of Dairy Products Probiotics Yogurts Cheese Butter Bu...Edward Dobson
This document provides an introduction to small-scale dairy processing using simple techniques. It discusses why processing milk into dairy products can be beneficial when there is a surplus of milk. Some key points:
- Processing milk allows for products with longer shelf lives to be created and sold when fresh milk is not needed or cannot reach markets. This can increase financial gains.
- Many populations cannot consume fresh milk due to lactose intolerance, but dairy products where the lactose is reduced can be digested.
- High temperatures and humidity in tropical climates present challenges for processing and storage, so choosing appropriate products is important. Thorough cleaning and hygiene is also essential to prevent contamination.
- The manual provides
Small Scale Preparation Of Dairy Products Probiotics Yogurts Cheese Butter Bu...
Fruit Brandy
1. 1
Increasing Direct Marketing for Fruit Farmers by Connecting Producer to Producer
through Research and Development of a Value-Added Product
Final Report
Federal –State Marketing Improvement Program
Grant Agreement No. 12-25-G-0341
Submitted to Jim Anderson, Program Director
Missouri Department of Agriculture
Kimberly Rey, Principal Investigator
Southwest Missouri State University
State Fruit Experiment Station
9740 Red Spring Road
Mountain Grove, MO 65711-2999
INTRODUCTION
Missouri fruit growers rely on the fresh market to sell their product. Currently growers are
struggling to remain competitive in that market. If the fresh market is oversupplied, most
growers have no alternative market for the surplus. Some growers lose 30 percent of their crop
due to surplus and damage. As a result, a significant portion of the harvested crop is lost with no
economic benefit to the grower.
The purpose of this proposal was to connect fruit growers who have surplus fruit with wineries
interested in developing a new value-added product, fruit brandy. The proposed study was a
continuation of the research project under the same name funded by USDA in 2000-2001. This
proposal focused on assisting and educating the growers and wineries interested in adopting a
market connection between fruit producer and brandy producer as a result of the findings from
the first year of research. This was a crucial step in solidifying the effort of the first year to
successfully complete the connection between the fruit and wine industries. Researchers made
adjustments in methods based on the outcome of the evaluation of the first year’s products, and
continue perfecting the new products developed. The benefits of this project are that the state
fruit growers will increase their sustainability by having an alternative market for their crops
(damaged or undamaged), and the grape and wine industry will add new products to their
product mix. The state of Missouri will benefit from increased revenues received from the value-
added products produced within the state.
2. 2
Goal 1: The State of Missouri will have implemented a program that connects producer to
producer by connecting fruit growers with surplus fruit to wineries interested in
making fruit brandy.
Objective 1: Educate the fruit and wine industries about how to start up and
operate a distillery for the commercial production of fruit brandy
products.
Activities completed:
(a.)Give presentations that help growers and vintners learn first
hand about what is involved in the operations of a distillery.
1) Growers and vintners visit the distillery on a regular
basis for demonstrations and discussions about the
process of distillery operation.
(b.)Continue to advise growers and vintners through the process of
making producer-to-producer market connections.
1) One Missouri winery has established a distillery, and
through advisement has contracted with growers here in
the state to purchase surplus fruit for the purpose of
making brandy on a commercial scale. Other Missouri
wineries are negotiating the purchase of distilleries and
continually call the State Fruit Experiment Station for
advisement services.
Goal 2: The State of Missouri will have developed a new value-added product, fruit
brandy, using surplus fruit from Missouri fruit farmers.
Objective 1: Assess successful distillery operations at the research and
commercial level, and apply the information gained to this project.
Activities completed:
(a.)Visit distilleries in other states and countries to talk with
experts about specific techniques necessary for the production
and evaluation of quality brandy products.
1) Attendance to the 17th
Annual Midwest Grape and
Wine conference symposium on fortification and port
production allowed discussions with Tim Spence,
expert in fortification for 30 plus years. The techniques
discussed and information attained will be assessed so
that the knowledge gained can be applied to the fruit
port production research.
3. 3
2) Lee Lutes, owner of Black Star Farms, visited the
Station to evaluate 2001 Station brandies and train
Kimberly Rey, SMSU Distiller, in fruit-in-the-bottle
technique for specialty brandies.
3) Alexander Plank, German Distillation Engineer and
owner of German Distillation Company: Christian Carl
Distillery Technology, visited the Station to evaluate
2001 and 2002 Station brandies as well as continue the
education and training of Kimberly Rey, SMSU
Distiller.
4) Volker Dietrich, German Distillation Engineer and
owner of the German Distillation Company: Arnold
Holstein, visited the Station to evaluate 2001 and 2002
Station brandies and continue the education and
training of Kimberly Rey, SMSU Distiller.
Objective 2: Produce fruit brandy, which can then be used to make other
fruit products such as fruit ports and fruit infusions.
Activities completed:
(a.)Purchase test equipment required to produce and evaluate fruit
brandy.
(b.)Make adjustments in methods based on researcher and industry
recommendations from year one.
A complete report is submitted by Kimberly Rey in
ATTACHMENT A
Objective 3: Publish a technical report, and mail to the fruit growers and
vintners of Missouri.
Activity completed
5. 5
INTRODUCTION
The purpose of this portion of the project was to continue to improve the method used to produce
quality distillates of fruit brandy, and determine which varieties of fruit showed the most promise
as a fruit brandy. Two types of distillates were studied, distillates that produce high quality
sipping brandies and tail-cut distillates that were redistilled.
METHODS AND MATERIALS
Fruits grown at the State Fruit Experiment station were used for this project. Each variety of fruit
was mashed and fermented to dryness. No microbial antiseptics such as sulfur dioxide were
added to the mash throughout or following fermentation. Lalvin V1116 yeast, diammonium
phosphate and Fermaid nutrients, and hemicellulose enzymes were added to aid fermentation.
Analysis for percent titratable acidity, pH, and sugar content as ºBrix was conducted pre-
fermentation, and percent ethanol content was conducted post-fermentation. Only one variety of
peaches, Red Haven, was available for fermentation this season. Four varieties of apples,
Jonathon, Gayla, Red Delicious, and Ozark Gold were fermented as varietal batches. Three
batches of mixed apples were fermented. Since fruit quality has an effect on the fermentation,
which in-turn affects the distillates produced, fruit quality was documented 1
. The fruit quality
determination was based on the presence of bruises, molds, fungi, and the extent of insect
damage in pits or cores.
A 3-plate 120 L column still was used for all distillations. A schematic diagram of a 120 L
Christian-Carl still is shown in Figure 1. The operation of a steam jacket still is as follows.
Figure 1. Schematic diagram of a Christian-Carl 120 L still 2
.
The still is operated by a steam jacket, which heats the mash to boiling under normal pressure
conditions. Cooling water is passed through the total condenser and into the column-
dephlegmater (partial condenser). The cooling water is kept at 23 ºC at the top of the condenser
6. 6
and the flow of water into the column-dephlegmator is regulated. The purpose of the column-
dephlegmator is to partially condense the distillate vapor, returning a portion of it as
countercurrent distillate to be re-distilled. The three plates in the column are copper sieves,
which the distillate vapors can pass through as they rise through the column. The countercurrent
distillate drains back down and sits on the next lower plate to be re-distilled therefore increasing
the efficiency of separation of different components. This process is called reflux and
rectification 1, 2, 3
. The water in the column-dephlegmator will remain at 23 ºC until the distillate
vapor of the mash increases the temperature of the water. Alcohols with low boiling points
vaporize at lower temperatures, and are referred to as the head cut of the distillate. As the
temperature of the mash increases alcohols with higher boiling points begin to vaporize and are
referred to as the heart cut of the distillate. Alcohols that boil at temperatures higher than
approximately 88 ºC are considered the tail cut of the distillate 2
. Table 1 shows the boiling
points of the components commonly found in fruit distillate 3, 4
. The increase in the temperature
of the vapor raises the temperature of the dephlegmator as the vapors come in contact with it. As
the distillate vapors rise up through the column the vapors eventually move out of the top column
and into the total condenser. The distillate vapor is then condensed and is collected as a liquid
from the bottom of the total condenser 1, 2
.
Components of distillates Boiling Points ºC at
760 mmHg
Acetaldehyde 21
Acetone 56.5
Ethyl formate 53-54
Ethyl acetate 77
Methanol 64.7
Ethanol 78.5
n-propanol 97.2
isopentyl alcohol
(isoamyl alcohol) 130.5
Benzaldehyde 179
Table 1. Components most commonly found in fruit distillates and their boiling points at
normal pressure 4
.
The distillation for this project involved 120 L of mash pumped into the pot of the still. Cooling
water was circulated through the column-dephlegmator and the total condenser. Pressure on the
steam jacket was determined by the mash being distilled. Most mashes required the pressure
within the jacket to be kept at 0.5 bar until reflux began on the third plate. Once reflux began on
the third plate the pressure was reduced to between 0.2 and 0.3 bar for the remainder of product
collection. Re-distillation of tails required pressure less than 0.05 bar.
The product was collected in three stages, head, heart, and tail using sensory analysis to
determine the cuts. The distillate was collected as cuts of 500-1000 ml of head followed by
collection of the heart until a noticeable change in aroma from fruity to musty or rancid was
7. 7
detected. At the change in aroma the tail cut was collected until 15% alcohol was remained in the
product. The tail was stored until it could be redistilled. The cuts were made based on sensory
evaluation for the presence and then absence of acetaldehyde and ethyl acetate for the head cut,
and the musty or rancid, off odors of higher alcohols for the tail cut.
The distillates were evaluated by sensory analysis. This involved reduction of the spirits to a
drinkable grade of 40% using distilled water. Distilled water was used so that the water had no
influence on the aroma and flavor of the distillate 1
. Sensory evaluation was then performed
using aroma and flavor. This procedure was conducted at the time the distillates were collected
and after a six-week aging period. The spirits were also evaluated by analytical separation of the
components using a Hewlett Packard 6890 Gas Chromatography (GC) instrument with auto-
sample injector and a Flame Ionization Detector (FID). This was done to verify the cuts of head,
heart, and tail made using sensory during the distillation process. Eighty-five samples were
collected from the distillation of five varieties of fruit and five batches of mixed fruit. The
average value for each triplicate run was used to plot the trend of head, heart, and tail cut
composition in relation to the sensory cut made at the time of distillation. A 30m Alltech EC-
WAX (polyethylene glycol) capillary column with an inner diameter of 0.25 mm was used for all
measurements. The initial conditions for the chromatographic analysis were: column temperature
at 40 ºC, injector port temperature of 240 ºC, and the detector temperature at 255 ºC. The
temperature program used for the analysis was initially 40 ºC and ramped at 25 ºC/min until a
temperature of 210 ºC was reached. The temperature was held at 210 ºC for 5 minutes. An
injection of 0.5 µL was used with a split ratio on the column of 50:1. Each sample took 14.80
minutes to run. The samples were evaluated for their content of acetone, ethyl acetate, methanol,
ethanol, n-propanol, and isopentyl alcohol (isoamyl alcohol).
RESULTS
The separation of the head cut from the heart cut for all the varieties of peaches and apples was
easily made by sensory as well as GC analysis. The disappearance of the aroma of ethyl acetate
signified the cut at the time the distillates were collected. This also proved to be true using GC
analysis by the disappearance of these compounds from the GC chromatogram. Ethyl acetate was
present on the GC chromatogram in the head cut, but was undetectable by GC or sensory
analysis in the heart or tail cut. Figure 2 shows an example of the full report for one injection of a
sample. The report includes the chromatogram and all data relating to the sample. For simplicity
purposes, only the chromatograms are used in Figures 3 and 4. The absence of ethyl acetate in
the heart and tail cuts is shown in Figures 3 and 4. These cuts were made using sensory
evaluation at the time the sample was collected.
9. 9
a. Peaks for the head cut.
b. Peaks for the heart cut.
c. Peaks for the tail cut.
Figure 3a-c. GC chromatograms of the head, heart and tail cuts of Mixed Apples.
10. 10
a. Peaks for the head cut.
b. Peaks for the heart cut.
c. Peaks for the tail cut.
Figure 4a-c. GC chromatograms of head, heart and tail cuts of Red Delicious Apples.
11. 11
The total volume of alcohol collected and quantity of each cut varied with every variety of fruit.
The starting sugar content and the fermentation process affected the total volume collected for
each batch 1, 2
. A higher total volume of alcohol was collected when the sugar content was greater
and fruit quality was good to fair. Table 2 shows the variety, fruit quality, and the pre and post-
fermentation data.
Date Variety
Fruit
Quality °Brix pH
% Titratable
Acidity
Starting %
Ethanol
8-26-02 Red Haven
Peaches
Fair/poor 11.5 3.85 0.75 5.2
8-29-02 Red Haven
Peaches
Fair/poor 12.3 3.92 0.75 5.2
9-11-02 Gayla-Ozark Gold
Apples
Good 12.4 3.58 0.39 5.8
9-12-02 Ozark Gold
Apples
Good 12.4 3.58 0.39 5.7
9-13-02 Gayla Apples Poor 14.2 3.9 0.35 7.6
9-13-02 Ozark Gold
Apples
Good 12.2 3.55 0.40 5.8
9-18-02 Mixed Apples Good 11.2 3.41 0.93 5.0
9-19-02 Mixed Apples Good 11.2 3.47 0.92 5.2
10-1-02 Re-distilled Apple
tail
- - - - 40
10-7-02 Jonathon Apples Fair/poor 14.9 3.22 0.93 7.8
10-8-02 Red Delicious
Apples
Poor 12.8 4.08 0.22 5.0
Table 2. Pre and post-fermentation data for all mash distilled.
It was found that all distillates collected carried the distinctive aroma of the fruit from which they
were made. However, some varieties showed more characteristics of the fruit than others. The
lower and higher alcohol compounds such as ethyl acetate, methanol, isoamyl alcohol, and
propanol with their pungent aromas can mask fruit character. This may be due in part to
characteristics specific to a fruit variety, which causes greater production higher alcohols during
fermentation, or could be caused by poor fruit quality and nutritional stress during fermentation.
It was observed through GC analysis that the quality of fruit and conditions of fermentation
appeared to have an affect on the quantity of methanol, propanol, and isoamyl alcohol content in
the spirits produced. Figure 5 shows the definite increase in methanol content from the fair to
poor quality Red Haven Peach fermentations. Figure 6 shows similar behavior with the Jonathon
apples. It was noted that when two batches were distilled from the same mash, the second batch
contained less of these pungent compounds. Figures 5 and 6 were produced from data in Table 3.
12. 12
Figure 5. This series of charts show that in the single batch distillation of Red
Haven Peaches component content, especially methanol, was higher.
When distilled in two batches, the second batch carried a lower content
of the same components.
13. 13
Figure 6. This figure demonstrates that content of each component except isoamyl
alcohol in Batch 2 has decreased when compared to batch 1.
Also, the fruit aromas were found to be stronger by sensory analysis after a period of aging than
they were at the time of collection. This is due to esterification that occurs during the aging
process. Esters, fruity and aromatic aromas, are formed from a reaction of alcohol and acid
producing water as a side product 1, 2
.
14. 14
Table 3. Gas Chromatography Analysis - average values of samples run in triplicate of Peach and
Apple Varieties for specific components
Sample name
vial
#
Acetone
%
ethyl acetate
%
methanol
%
ethanol
%
propanol
%
isoamyl alcohol
%
RHP 8-26 hd 1 0.0000 1.3208 3.9887 153.9402 0.1616 0.1708
RHP 8-26 hrt 2 0.0000 0.0000 2.4413 138.8861 0.4259 0.3098
RHP 8-26 tl 3 0.0000 0.0000 0.5276 26.5440 0.0000 0.0000
RHP 8-29 hd B1 4 0.0000 0.5930 3.3089 158.6797 0.2904 0.2223
RHP 8-29 hrt 1B1 5 0.0000 0.0689 2.6322 155.4775 0.4257 0.2947
RHP 8-29 hrt 2B1 6 0.0000 0.0000 1.5372 102.4348 0.3369 0.3492
RHP 8-29 hrt QB1 7 0.0000 0.0000 0.3593 30.8045 0.0000 0.1748
RHP 8-29 hrt 1B2 8 0.0000 0.1427 1.3763 96.5018 0.2421 0.2857
RHP 8-29 hrt 2B2 9 0.0000 0.0000 0.9409 73.1038 0.1823 0.2834
RHP 8-29 hrt QB2 10 0.0000 0.0000 0.4089 36.7589 0.0064 0.1815
RHP 8-29 tl B2 11 0.0000 0.0000 0.4210 32.5816 0.0019 0.1090
GA 9-17 hd 12 0.0000 0.2907 1.0595 102.6390 0.0046 0.3516
GA 9-17 hrt 13 0.0000 0.0000 0.5983 70.0626 0.0000 0.3501
GA 9-17 tl 14 0.0000 0.0000 0.0073 14.6449 0.0000 0.0000
OGA 9-18 hd 15 0.0000 0.4932 0.4399 110.3227 0.0014 0.3193
OGA 9-18 hrt 16 0.0000 0.0000 0.1443 71.6514 0.0000 0.4144
OGA 9-18 tl 17 0.0000 0.0000 0.0000 18.5628 0.0000 0.0530
GA 9-19 F5 hd 18 0.0000 0.3786 0.9288 101.2485 0.0154 0.3644
GA 9-19 F5 hrt 19 0.0000 0.0000 0.6390 79.5180 0.0132 0.4762
GA 9-19 F5 tl 20 0.0000 0.0000 0.0065 15.5212 0.0000 0.0000
GA 9-19 F4 hd B1 21 0.0000 0.1199 0.7352 85.5962 0.0374 0.4988
GA 9-19 F4 hrt B1 22 0.0000 0.0000 0.3418 48.4812 0.0000 0.2764
GA 9-19 F4 hd B2 23 0.0000 0.1082 0.8779 99.0933 0.0501 0.4791
GA 9-19 F4 hrt B2 24 0.0000 0.0000 0.0000 14.4571 0.0000 0.0000
discarded 25
OGA 9-20 hd B1 26 0.0000 0.1463 0.6399 110.1900 0.0153 0.3485
OGA 9-20 hrt B1 27 0.0000 0.0000 0.2851 84.4907 0.0352 0.5570
OGA 9-20 hd B2 28 0.0000 0.2579 0.5008 96.5380 0.0085 0.3622
OGA 9-20 hrt B2 29 0.0000 0.0000 0.3302 83.0862 0.0253 0.5379
OGA 9-20 tl B2 30 0.0000 0.0000 0.0000 15.6887 0.0000 0.0000
OGA 9-23 hd B1 31 0.0000 0.7991 0.8350 102.7094 0.0031 0.3255
OGA 9-23 hrt B1 32 0.0000 0.0000 0.4038 79.5883 0.0198 0.5718
OGA 9-23 tl B1 33 0.0000 0.0000 0.0000 16.4217 0.0000 0.0000
OGA 9-23 hd B2 34 0.0000 0.4056 0.6768 93.4750 0.0000 0.3440
Key to Table 3
OGA – Ozark Gold Apples MA – Mixed Apples hrt – heart cut Q – Questionable
GA – Gayla Apples RDA – Red Delicious Apples tl – tail cut F – Fermenter
RHP – Red Haven Peach RA – Redistilled Apple tails B1 – Batch 1
JA – Jonathon Apples hd – head cut B2 – Batch 2
15. 15
Table 3 cont. Gas Chromatography Analysis - average values of samples run in triplicate of Peach and Apple Varieties
for specific components
Sample name
vial
#
acetone
%
ethyl acetate
%
methanol
%
ethanol
%
propanol
%
isoamyl alcohol
%
OGA 9-23 hrt B2 35 0.0000 0.0000 0.4660 85.0363 0.0264 0.5827
OGA 9-23 tl B2 36 0.0000 0.0000 0.0000 15.9988 0.0000 0.0000
MA 9-26 hd B1 37 0.0000 0.2738 0.4295 106.2739 0.0000 0.3747
MA 9-26 hrt B1 38 0.0000 0.0000 0.2003 80.9828 0.0000 0.6638
MA 9-26 tl B1 39 0.0000 0.0000 0.0000 16.1132 0.0000 0.0000
MA 9-26 hd B2 40 0.0000 0.4067 0.4496 104.6932 0.0000 0.3068
MA 9-26 hrt B2 41 0.0000 0.0000 0.0000 18.7173 0.0000 0.0000
MA 9-26 tl B2 42 0.0000 0.0000 0.0000 14.5748 0.0000 0.0000
MA 9-30 hd B1 43 0.0000 0.2850 1.4124 104.4137 0.0000 0.2611
MA 9-30 hrt B1 44 0.0000 0.0000 0.3390 57.9630 0.0000 0.5698
discarded 45
MA 9-30 hd B2 46 0.0000 0.0788 0.8566 86.5425 0.0000 0.3680
MA 9-30 hrt B2 47 0.0000 0.0000 0.3973 57.8812 0.0000 0.5042
MA 9-30 tl B2 48 0.0000 0.0000 0.0431 16.2020 0.0000 0.0000
RA 10-1 start F3 49 0.0000 0.0000 0.0877 16.6156 0.0000 0.0000
RA 10-1 start F4 50 0.0000 0.0000 0.0637 21.4493 0.0000 0.1614
RA 10-1 start F5 51 0.0000 0.0000 0.0021 19.5746 0.0000 0.0000
RA 10-1 start F6 52 0.0000 0.0000 0.0098 17.3776 0.0000 0.0000
RA 10-1 hd 53 0.0000 0.0000 3.5572 118.5678 0.0000 0.0000
RA 10-1 hrt 54 0.0000 0.0000 1.6893 112.4442 0.0000 0.1746
RA 10-1 tl 55 0.0000 0.0000 0.6216 37.1892 0.0000 0.0000
OGA 10-2 hd B1 56 0.0000 0.2862 0.9153 88.0864 0.0067 0.3394
OGA 10-2 hrt B1 57 0.0000 0.0000 0.4156 60.3868 0.0010 0.4841
OGA 10-2 tl B1 58 0.0000 0.0000 0.0000 16.5731 0.0000 0.0533
OGA 10-2 hd B2 59 0.0000 0.0705 0.6693 77.0723 0.0027 0.3763
OGA 10-2 hrt B2 60 0.0000 0.0000 0.7881 87.0852 0.0254 0.4537
OGA 10-2 tl B2 61 0.0000 0.0000 0.0922 22.8491 0.0000 0.1605
RDA 10-16 F2 hd B1 62 0.0000 0.1607 1.0912 106.7852 0.0013 0.2719
RDA 10-16 F2 hrt B1 63 0.0000 0.0000 0.9926 115.7983 0.0254 0.3419
RDA 10-16 F2f tl B1 64 0.0000 0.0000 0.0707 23.9576 0.0000 0.1619
RDA 10-16 F2 hd B2 65 0.0000 0.1583 0.7318 91.6002 0.0005 0.3132
RDA 10-16 F2 hrt B2 66 0.0000 0.0000 0.0917 27.2674 0.0000 0.1681
RDA 10-16 F2 tl B2 67 0.0000 0.0000 0.0879 25.5844 0.0000 0.1615
RDA 10-16 F3 hd B1 68 0.0000 0.1815 1.3980 114.5540 0.0000 0.2485
RDA 10-16 F3 hrt B1 69 0.0000 0.0000 1.1818 120.4874 0.0074 0.3239
Key to Table 3
OGA – Ozark Gold Apples MA – Mixed Apples hrt – heart cut Q – Questionable
GA – Gayla Apples RDA – Red Delicious Apples tl – tail cut F – Fermenter
RHP – Red Haven Peach RA – Redistilled Apple tails B1 – Batch 1
JA – Jonathon Apples hd – head cut B2 – Batch 2
16. 16
Table 3 cont. Gas Chromatography Analysis - average values of samples run in triplicate of Peach and Apple Varieties
for specific components
Sample name
vial
#
acetone
%
ethyl acetate
%
methanol
%
ethanol
%
propanol
%
isoamyl alcohol
%
RDA 10-16 F3 tl B1 70 0.0000 0.0000 0.0961 23.1569 0.0000 0.1604
RDA 10-16 F3 hd B2 71 0.0000 0.2057 1.1829 115.5504 0.0027 0.3377
RDA 10-16 F3 hrt B2 72 0.0000 0.0000 0.7289 100.2199 0.1088 0.5676
RDA 10-16 F3 tl B2 73 0.0000 0.0000 0.0872 23.2240 0.0000 0.1069
RDA 10-23 F4 hd B2 74 0.0000 0.0836 0.9789 87.1447 0.0000 0.4322
RDA 10-23 F4 hrt B2 75 0.0000 0.0000 1.0425 97.2328 0.0236 0.5714
RDA 10-23 F4 tl B2 76 0.0000 0.0000 0.2253 27.1043 0.0000 0.1669
RDA 10-23 F4 hd B1 77 0.0000 0.2524 1.9069 115.8866 0.0000 0.2524
RDA 10-23 F4 hrt B1 78 0.0000 0.0000 1.3995 116.7810 0.0247 0.4079
RDA 10-23 F4 tl B1 79 0.0000 0.0000 0.1760 23.8878 0.0000 0.1645
JA 10-15 hd B1 80 0.0000 0.6654 2.4043 131.2420 0.0000 0.2418
JA 10-15 hrt B1 81 0.0000 0.1074 1.8361 128.2821 0.0000 0.2936
JA 10-15 tl B1 82 0.0000 0.0000 0.2613 27.4043 0.0000 0.1694
JA 10-15 hd B2 83 0.0000 0.1177 1.4664 106.8810 0.0000 0.3368
JA 10-15 hrt B2 84 0.0000 0.0000 1.0556 95.6606 0.0015 0.7078
JA 10-15 tl B2 85 0.0000 0.0000 0.2785 26.1624 0.0000 0.1064
Key to Table 3
OGA – Ozark Gold Apples MA – Mixed Apples hrt – heart cut Q – Questionable
GA – Gayla Apples RDA – Red Delicious Apples tl – tail cut F – Fermenter
RHP – Red Haven Peach RA – Redistilled Apple tails B1 – Batch 1
JA – Jonathon Apples hd – head cut B2 – Batch 2
DISCUSSION AND CONCLUSIONS
The purpose of this portion of the project was to refine established methods to produce quality
distillates of fruit brandy, and determine which cultivars of continued to show the most promise
as a fruit distillate. Two types of distillates were studied, distillates that produce high quality
sipping brandies and distillates that can be used to create other brandy products such as fruit
ports and infusions. The highest quality portion of the distillate is found in the heart cut 2
. It
possesses the most fruit character and the least amount of lower and higher alcohols that mask
the fruit aromas of the fruit distilled.
No pattern for the location of cuts was determined to exist between different cultivars. However,
it was found that the quality of the fruit had a definite impact on where the cuts were made and
the quality and quantity of bandy made. It could not be determined in this study that all fruit
required a specific quantity, 500ml for example, for the head cut based on any one set of
parameters. To make cuts of a specific volume would have sacrificed the quality of the heart in
many of the trials by increasing the amount of ethyl acetate in the heart. Also, setting specific
quantities of heart to be collected after the head cut was made would have resulted in either a
decrease in quantity of good heart, or a decrease in quality of the heart due to higher alcohols of
musty, rancid odors present in the heart cut. It was found that sensory was the best method for
locating where to make the cuts. An in-depth study of a particular variety will need to be
17. 17
conducted to determine if a pattern for the location of head, heart, and tail cuts exists within a
specific cultivar.
The results show that there is great opportunity with extended study to determine specific
patterns necessary to create quality distillates from an individual cultivar. This will allow
production of higher quality, single-cultivar, brandies. However, blending brandies made from
several different single-cultivar batches mingled components that made a better product in most
cases than a single-cultivar brandy. For example the Gayla apple displayed a heavier mouth feel
than the Jonathon apple. The Jonathon seemed to carrier a stronger apple essence. When the two
were blended the resulting brandy had very nice apple essence and good mouth-feel. Even when
the many cultivars were fermented together prior to distillation, the resulting product carried
more positive characteristics than any single-cultivar batch. This determination was based on
sensory evaluation of the all brandies produced in 2001 and 2002. This preliminary study of
many cultivars of each, apple and peach, will lend itself to choosing a few specific cultivars for
further study, as well as more advanced studies in blending practices of different cultivars. All
varieties show promise as good fortifying brandies for other products such as fruit ports and fruit
infusions.
REFERENCES
1. Tanner, H., and Brunner, H.R., Fruit Distillation Today 3rd
ed., (English Translation)
Heller Chemical and Administration Society, Germany.
2. Christian-Carl Company, Alexander Plank and Christian Plank, Correspondence with
Author. 1999-2001.
3. Claus, Michael J. and Berglund, Kris A., Proceedings of the Sixteenth Annual Midwest
Regional Grape and Wine Conference 2001, pg. 27-35.
4. The Merck Index, 13th
edition, Whitehouse Station, New Jersey, 2001