Les paramètres déterminant la vitesse et l'influence sensorielle de la formation de 1,1-diéthoxyéthane pendant l'entreposage des distillats.

Geschwindigkeitsbestimmende Parameter und Sensorischer Einfluss der 1,1-Diethoxyethanbildung während der Lagerung von Destillaten.

Auteurs : BRANDES W., KARNER M., EDER R.

Type d'article : Article

Résumé

The influence of pH value and temperature on the speed of the formation of 1,1-diethoxyethane (ethanal diethylacetal) was investigated with hearts of the distillations from plums and apricots as well as with ready to drink plums spirits over a four month's storage period. The results show the substantial importance of the acid catalysis, lowering of the pH value per one unit causing a reduction of the half-life of the reaction by the tenfold. Increasing the storage temperature by 10 °C increases the speed of the reaction by the two- to fourfold. Independently of the formation speed the equilibrium concentration of formed 1,1-diethoxyethane in the ready to drink distillate is close to 10% in relation to the present acetaldehyde quantity. So there is no positive sensory effect of this reaction by a reduction of the ethanol quantity in the distillate. The careful separation of the heads of the distillation and thus of ethanal therefore cannot be replaced by an adequately long storage. An improvement of the sensory quality by the formation of 1,1-diethoxyethane could not be proved by this investigation.

Documents disponibles

Format PDF

Pages : 76-84

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Geschwindigkeitsbestimmende Parameter und Sensorischer Einfluss der 1,1-Diethoxyethanbildung während der Lagerung von Destillaten.
  • Identifiant de la fiche : 2006-1356
  • Langues : Allemand
  • Source : Mitteilungen Klosterneuburg - vol. 55 - n. 3-4
  • Date d'édition : 2005

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