1 PEAR SPIRITS DEVELOPMENT Thesis Project Course PhD Programme Universitat Rovira i Virgili Tarragona, SpainStudent: Laura García Llobodanin Supervisor: Dr. Francisco López Bonillo January, 2005

2 OUTLINE Introduction Innovation & Novelty Objective Workplan Preliminary results

3 INTRODUCTION Pear Spirits in Spain: Grape Distillates + Pear Essence

4 INNOVATION & NOVELTY Use of Catalunya’s pear surplus to produce pear distillates. Obtain a higher quality and economically viable product.

5 OBJECTIVE Develop a high quality pear distillate from pear juice, through a fermentation and a subsequent distillation process.

6 WorkPlan First stage: Fermentation process - Conditions: room temperature, Saccharomyces cerevisiae - Monitor: Temperature, pH, microorganisms growth Batch reactor Bartlett Pears Juice Yeast

7 WorkPlan Fermentation process: HPLC analysis Purposes: - follow fermentation - characterise pear wine Compounds: - 4 sugars - 9 organic acids - ethanol - methanol - glycerol

8 WorkPlan Second stage: Distillation process

9 WorkPlan Second stage: Distillation process Compare the distillation processes: Copper Alambic Glass Device INNOVATION: Glass Device + Copper Shavings

10 WorkPlan Distillation process: GC analysis Purpose: - to characterise distillation fractions Compounds: - 10 esthers - 10 alcohols - 1 aldehydes - 2 furans - 1 acetal

11 WorkPlan Procedure Pear Juice Distillation: Copper alambic Glass device Glass device + copper shavings Clarified Wine Not Clarified Wine Distillate fractions Taste by a panel GC Pear Spirits Fermentation Pear Wine Rejected fractions

12 PRELIMINARY RESULTS: Fermentation Table 2: Deliverables and Milestones of the project. Number: D: deliverable; M: milestone

13 PRELIMINARY RESULTS: Fermentation

14 PRELIMINARY RESULTS: Fermentation

15 PRELIMINARY RESULTS: Fermentation

16 SUMMARY Use of pear surplus to produce a pear spirit Fermentation + Distillation Characterization of pear juice & wine Fermentation Future work: distillation

THE END THANK YOU!