Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits

The research focused on three main aspects of the spirit production process: the fermentation conditions, the distillation conditions and the raw material used. The influence of each of these aspects on the quality of the distillates obtained therefrom was studied by detecting and quantifying the ma...

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Author: García Llobodanin, Laura Andrea
Format: doctoral thesis
Status:Published version
Publication Date:2008
Country:España
Institution:Universitat Rovira i virgili (URV)
Repository:Repositori Institucional de la Universitat Rovira i Virgili
OAI Identifier:oai:urv.cat:TDX:345
Online Access:https://hdl.handle.net/20.500.11797/TDX345
http://hdl.handle.net/10803/8563
Access Level:Open access
Keyword:663/664 - Aliments i nutrició. Enologia. Olis. Greixos
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oai_identifier_str oai:urv.cat:TDX:345
network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
title Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
spellingShingle Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
García Llobodanin, Laura Andrea
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
title_short Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
title_full Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
title_fullStr Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
title_full_unstemmed Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
title_sort Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spirits
dc.creator.none.fl_str_mv García Llobodanin, Laura Andrea
author García Llobodanin, Laura Andrea
author_facet García Llobodanin, Laura Andrea
author_role author
dc.contributor.none.fl_str_mv Departament d'Enginyeria Química
Universitat Rovira i Virgili.
dc.subject.none.fl_str_mv 663/664 - Aliments i nutrició. Enologia. Olis. Greixos
topic 663/664 - Aliments i nutrició. Enologia. Olis. Greixos
description The research focused on three main aspects of the spirit production process: the fermentation conditions, the distillation conditions and the raw material used. The influence of each of these aspects on the quality of the distillates obtained therefrom was studied by detecting and quantifying the main flavor compounds. The chemical analyses showed that the fermentation yeast, temperature and pH had a significant effect on the volatile composition of the pear spirits obtained. However, sensory evaluations showed no significant differences between some of these samples. As far as the distillation process is concerned, the aromatic compounds quantified indicated that the quality of the distillates produced by the distillations in a copper alembic were better than the distillates produced in glass devices and in glass devices with copper shavings. In addition, the distillations performed in the presence of the fermentation lees usually gave better quality distillates. The raw material used also affected the volatile composition of the distillates. Sensorial analysis showed that distillates from natural pear juice were preferred to distillates from pear juice concentrate.
publishDate 2008
dc.date.none.fl_str_mv 2008
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.11797/TDX345
http://hdl.handle.net/10803/8563
url https://hdl.handle.net/20.500.11797/TDX345
http://hdl.handle.net/10803/8563
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universitat Rovira i Virgili
publisher.none.fl_str_mv Universitat Rovira i Virgili
dc.source.none.fl_str_mv urn:isbn:9788469188644
reponame:Repositori Institucional de la Universitat Rovira i Virgili
instname:Universitat Rovira i virgili (URV)
instname_str Universitat Rovira i virgili (URV)
reponame_str Repositori Institucional de la Universitat Rovira i Virgili
collection Repositori Institucional de la Universitat Rovira i Virgili
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869403356403859456
spelling Potential of blanquilla pear variety to produce pear spirits:influence of the fermentation and distillation conditions in the final quality of the spiritsGarcía Llobodanin, Laura Andrea663/664 - Aliments i nutrició. Enologia. Olis. GreixosThe research focused on three main aspects of the spirit production process: the fermentation conditions, the distillation conditions and the raw material used. The influence of each of these aspects on the quality of the distillates obtained therefrom was studied by detecting and quantifying the main flavor compounds. The chemical analyses showed that the fermentation yeast, temperature and pH had a significant effect on the volatile composition of the pear spirits obtained. However, sensory evaluations showed no significant differences between some of these samples. As far as the distillation process is concerned, the aromatic compounds quantified indicated that the quality of the distillates produced by the distillations in a copper alembic were better than the distillates produced in glass devices and in glass devices with copper shavings. In addition, the distillations performed in the presence of the fermentation lees usually gave better quality distillates. The raw material used also affected the volatile composition of the distillates. Sensorial analysis showed that distillates from natural pear juice were preferred to distillates from pear juice concentrate.El presente trabajo de investigación se centró en tres aspectos del proceso productivo de los aguardientes de pera: las condiciones de fermentación, las condiciones de destilación y la materia prima utilizada. La influencia de cada uno de ellos en la calidad de las bebidas destiladas obtenidas se estudió por medio de la detección y cuantificación de los principales compuestos volátiles utilizando cromatografía gaseosa. Los análisis realizados mostraron que la levadura utilizada, la temperatura, y el pH de fermentación, poseen un efecto significativo en la composición aromática de los destilados obtenidos. Sin embargo, el análisis sensorial no mostró diferencias significativas entre algunos de ellos. Respecto a las condiciones de destilación, y basándose en la composición aromática obtenida, se puede decir que los destilados de mejor calidad fueron los obtenidos con alambique de cobre (frente a los obtenidos en equipo de vidrio y en equipo de vidrio con virutas de cobre). Además, las destilaciones realizadas en presencia de las lías de fermentación en general dieron destilados de mejor calidad. Por otra parte, la materia prima utilizada también afectó la composición volátil de los destilados. El análisis sensorial realizado mostró que los destilados obtenidos a partir de zumo natural de pera eran preferidos frente a los obtenidos a partir de zumo concentrado.Universitat Rovira i Virgili Departament d'Enginyeria QuímicaUniversitat Rovira i Virgili.2008info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttps://hdl.handle.net/20.500.11797/TDX345http://hdl.handle.net/10803/8563urn:isbn:9788469188644reponame:Repositori Institucional de la Universitat Rovira i Virgiliinstname:Universitat Rovira i virgili (URV)Inglésinfo:eu-repo/semantics/openAccessADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà  indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al repositori institucional de la Universitat Rovira i Virgili. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a aquest repositori (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs.oai:urv.cat:TDX:3452026-06-23T12:42:27Z
score 15,300724

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