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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
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Abstract

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.

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/content/aa_ajstid/7/3/EJC173775
2015-01-01
2019-10-23

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