Countercurrent supercritical fluid extraction of grape-spirit

被引：12

作者：

Da Porto, Carla ^{[1
]}

Decorti, Deborha ^{[1
]}

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

来源：

JOURNAL OF SUPERCRITICAL FLUIDS | 2010年 / 55卷 / 01期

关键词：

Aroma compounds; Alcoholic beverages; Countercurrent SFE; Grape-spirit; GC analysis; Sensory analysis; CARBON-DIOXIDE; AQUEOUS-SOLUTIONS; FERMENTED GRAPE; ETHANOL; PLANT; AROMA; CO2;

D O I：

10.1016/j.supflu.2010.08.016

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

A procedure for the recovery of aromatic extracts from raw grape-spirit (alcohol strength 73 vol.%) by means of a countercurrent supercritical fluid extraction (CC-SFE) on a pilot plant scale is presented. The effect of the solvent-to-feed ratio at 7, 8, 10, and 20 kg(CO2)/kg(Feed) on the extraction of flavor compounds, operating at constant pressure of 100 bar and extraction temperature of 50 C have been studied. Increasing the solvent-to-feed ratio from 7 to 20 kg(CO2)/kg(Feed) the total volatile compounds yield decreases from 64 to 5% and that of ethanol from 85 to 49%. The highest concentration of volatile compounds has been obtained at 7 and 8 kg(CO2)/kg(Feed) solvent-to-feed ratio. Mixtures containing grape-spirit (alcohol strength 40 vol.%) added with 30% (v/v) of different extracts have been tested and judged by a panel. Sensory evaluation indicated as preferred the mixtures added with the extracts obtained at lowest solvent-to-feed ratio. (C) 2010 Elsevier B.V. All rights reserved.

引用

页码：128 / 131

页数：4

共 30 条

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