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PEAR SPIRITS DEVELOPMENT

Thesis Project CoursePhD ProgrammeUniversitat Rovira i VirgiliTarragona, Spain Student: Laura García Llobodanin

Supervisor: Dr. Francisco López BonilloJanuary, 2005

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OUTLINE

Introduction

Innovation & Novelty

Objective

Workplan

Preliminary results

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INTRODUCTION

Pear Spirits in Spain: Grape Distillates + Pear Essence

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INNOVATION & NOVELTY

Use of Catalunya’s pear surplus to produce pear distillates.

Obtain a higher quality and economically viable product.

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OBJECTIVE

Develop a high quality pear distillate from pear juice, through a fermentation and a subsequent distillation process.

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WorkPlan First stage: Fermentation process

- Conditions: room temperature, Saccharomyces cerevisiae

- Monitor: Temperature, pH, microorganisms growth

Batchreactor

Bartlett Pears JuiceYeast

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WorkPlanFermentation process: HPLC analysis

• Purposes:

- follow fermentation

- characterise pear wine

• Compounds:

- 4 sugars

- 9 organic acids

- ethanol

- methanol

- glycerol

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WorkPlanSecond stage: Distillation process

                             

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WorkPlan Second stage: Distillation process

Compare the distillation processes:

Copper Alambic

Glass Device

INNOVATION: Glass Device + Copper Shavings

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WorkPlan Distillation process: GC analysis

Purpose:

- to characterise distillation fractions

Compounds:

- 10 esthers

- 10 alcohols

- 1 aldehydes

- 2 furans

- 1 acetal

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WorkPlan Procedure

PearJuice

Distillation:

•Copper alambic

•Glass device

•Glass device + copper shavings

ClarifiedWine

NotClarified

Wine

Distillatefractions

Taste by a panel

GC

PearSpirits

Ferm

enta

tion

PearWine

Rejectedfractions

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PRELIMINARY RESULTS: Fermentation

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PRELIMINARY RESULTS: Fermentation

Sugars concentration vs. time

0

10

20

30

40

50

60

70

80

0 20 40 60 80 100 120

time (hours)

sug

ar c

on

cen

trat

ion

(g

/l)

Glucose

Fructose

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PRELIMINARY RESULTS: Fermentation

Ethanol formation vs. time

0

10

20

30

40

50

60

70

0 20 40 60 80 100 120

time (hours)

con

cen

trat

ion

(g

/l)

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PRELIMINARY RESULTS: Fermentation

Methanol & Glycerol formation vs. time

0

1

2

3

4

5

6

7

8

0 20 40 60 80 100 120

time (hours)

con

cen

trat

ion

(g

/l)

Methanol

Glycerol

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SUMMARY

Use of pear surplus to produce a pear spirit

Fermentation + Distillation

Characterization of pear juice & wine

Fermentation

Future work: distillation

THE END

THANK YOU!