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Identification et compréhension des processus réactionnels conduisant à la génération de composés volatils lors de la distillation charentaise influant sur la qualité des eaux-de-vie de Cognac

Abstract : The « charentaise » distillation is a batch distillation method that allows the production of cognac spirits from wine. The distillation is performed in copper alembics through a direct open flame heating that could favor the formation of volatile compounds. The first part of this study consists in identifying the volatile compounds formed during the distillation of cognac spirits. The mass balance performed on volatile compounds revealed that 2 esters, 3 aldehydes, 3 terpenes and 12 norisoprenoids were generated. Thereafter, two distillations using a different heating mode (direct open flame and steam) were conducted on a small-scale alembic. The goal was to assess the impact of the heating mode on the formation of volatile compounds. The study showed that the mode of heating has little effect on volatile compounds’ generation. Moreover, the compounds formed are similar to the ones during the traditional distillation of cognac spirit. Finally, the third part of the study focuses on the characterization of the acid hydrolysis of α-terpenyl-O-β-glucopyranoside which is the suspected precursor to be involved in the formation of α-terpineol, identified as generated during the charentaise distillation and in small-scale distillations. α-terpenyl-O-β- glucopyranoside was placed in two representative model solutions corresponding to the initial wine and the stillage. Both solutions were exposed to 100 °C in a closed reactor system. Results showed that the hydrolysis of the precurseur formed α- terpineol, trans-terpin and its isomere that seems to be 4-(2-hydroxypropan-2-yl)-1- methylcyclohexan-2-ol). Data also revealed that the hydrolysis of the precursor follows a first order reaction model ant that an aqueous media promotes the formation of trans-terpin.
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Submitted on : Wednesday, April 17, 2019 - 12:25:07 PM
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  • HAL Id : tel-02102452, version 1

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Pierre Awad. Identification et compréhension des processus réactionnels conduisant à la génération de composés volatils lors de la distillation charentaise influant sur la qualité des eaux-de-vie de Cognac. Génie chimique. Université Paris Saclay (COmUE), 2017. Français. ⟨NNT : 2017SACLA044⟩. ⟨tel-02102452⟩

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