Aroma distillation

Aroma distillation enables the production of numerous alcoholic beverages as an end product. From raw materials such as fruit, cereals, starchy raw materials, as well as sugar-containing juices, further processing is possible in quick processing and short storage time:

• Whisky,
• Rum,
• Schnapps and other spirits,
• Grappa,
• Liqueurs and cream,
• Macerates,
• as well as other brandies of wine, fruit, beer and marc.

Procedure

Plants for the production of aromatic distillates usually require two processing steps. In the first step, the alcohol and the desired aromatic substances are recovered from the mash and in the second step, the distillate is refined by removing undesirable components through gentle rectification at the lowest possible temperatures. Here, the fermented mash is processed by continuous distillation under vacuum. The continuous vacuum distillation is characterised by an economical and energetically optimised operation. Thanks to the low boiling temperatures maintained by the vacuum, temperature-sensitive aromas are retained. The highly volatile aromatic substances remain in the distillate and the compounds with a higher boiling point remain in the distillate residue, the stillage.