Distillation techniques in the Fruit Spirits Production (2 PDH)
The choice of distillation technique using either pot still or distillation column is dependent mainly on the consumers’ desire for the typical and individual flavor and style of the particular fruit spirits. In that sense, distillation method should be adjusted for each fruit type and variety. Production of various kinds of fruit spirits requires an individual approach based on the application of knowledge and understanding the processing of desirable qualities of the spirits. Adequate managing of distillation technique enables the production of the unique product. This article discusses the distillation theory (binary mixture and multicomponent mixture, aka fermented mash), the distillation cut, distillation techniques and using different distillation equipment to facilitate distribution of volatile compounds.