Charentaise distillation of cognac. Part II: Process simulation and impact of recycling practices on the aroma composition of freshly distilled spirit

This publication has 35 references indexed in Scilit:

• Cachaça distillation investigated on the basis of model systems
  Brazilian Journal of Chemical Engineering, 2012
• Modelling methanol recovery in wine distillation stills with packing columns
  Food Control, 2011
• Batch distillation of grappa: effect of the recycling operation
  International Journal of Food Science and Technology, 2010
• Wine Distillates: Practical Operating Recipe Formulation for Stills
  Journal of Agricultural and Food Chemistry, 2005
• Differences in concentration of principal volatile constituents in traditional Greek distillates
  Food Control, 2005
• Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis
  Journal of Agricultural and Food Chemistry, 2002
• SELECTION OF MULTICOMPONENT BATCH DISTILLATION SEQUENCES
  Chemical Engineering Communications, 1993
• A modified UNIFAC model. 2. Present parameter matrix and results for different thermodynamic properties
  Industrial & Engineering Chemistry Research, 1993
• BEHAVIOR OF VARIOUS IMPURITIES IN SIMPLE DISTILLATION OF AQUEOUS SOLUTION OF ETHANOL
  JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 1975
• Flavor Components in Cognac
  Journal of Food Science, 1970