n African Journal of Science, Technology, Innovation and Development - Performance and design optimisation of an apparatus for distilling palm wine () by controlling thermal operations

Volume 7, Issue 3
  • ISSN : 2042-1338
  • E-ISSN: 2042-1346
This article is unavailable for purchase outside of Africa



Mastery of thermal control in the craft distillation processing operations of fermented wine from is needed to improve and enhance the resulting Beninese alcoholic drink, . In this study, craft distillation of palm-wines from three municipalities of southern Benin was investigated and the influences of wine vapour temperature on some physical-chemical parameters of the liquor produced were analysed. Palm wines, handcraft distilled, presented relative density values between 0.90 to 0.96, volumetric alcoholic strength from 35.16 to 46.29% (v/v), acetic acid content of 1.17 to 3.29 g/l and pH-values of 3.7- 4.2. A series of palm-wine distillations, from liquor-producing farms, controlled by maintaining the heating temperature at 94 ± 1 °C, was also performed. The values of characteristic parameters were then respectively 0.84 to 0.93, 38.05 to 52.72% (v/v), 0.35 to 0.39 g/l and 4 to 4.25. From analysis of these results, we conclude that the high values of wine heating temperature, well above 100 °C, induce a significant increase in relative density and acetic acid content of and a decrease of its volumetric alcoholic strength and pH-value. Controlled laboratory distillation yielded a distillate which has the best features of spirituous and thermal efficiency.

Loading full text...

Full text loading...


Article metrics loading...


This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error