Countercurrent supercritical fluid extraction and fractionation of alcoholic beverages.
A procedure for the recovery of aromatic extracts from distilled alcoholic beverages by means of a countercurrent supercritical fluid extraction (CC-SFE) on a pilot plant scale is studied. The beverage is directly in contact with the carbon dioxide current in a packed column, and the extracts are recovered in two different fractionation cells, where the depressurization occurs. The proposed method allows the selective extraction of aromatic components of the brandy flavor, rendering a high-value concentrated extract and a colored residue without brandy aroma. The content in ethanol of the aromatic extract can be modified by tuning the extraction/fractionation conditions, rendering from 15 to 95% recovery. The effect of the main variables, including extraction pressure and quality of extracting CO(2), has been tested.
Señoráns
F J
FJ
Area de Tecnología de Alimentos, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Cantoblanco, Madrid, Spain. javier.senorans@uam.es
Ruiz-Rodríguez
A
A
Ibañez
E
E
Tabera
J
J
Reglero
G
G
D000434:Alcoholic Beverages / Q000032:analysis*; D002245:Carbon Dioxide; D005591:Chemical Fractionation; D003116:Color; D003378:Counterimmunoelectrophoresis / Q000379:methods*; D009812:Odorants; D011312:Pressure
D002245:Carbon Dioxide