1. How Artisan Distillation Works Kris Arvid Berglund University Distinguished Professor of Forestry and Chemical Engineering Michigan State University East Lansing, MI 48824 USA and Professor of Biochemical & Chemical Process Engineering Luleå University of Technology SE-971 87 Luleå SWEDEN

2. MSU/ LTU ARTISAN DISTILLING PROGRAM Established to promote the establishment and expansion of artisan distillers Activities include: education, service, and research Designed as a dedicated program for distilled spirits

3. FACILITIES Michigan Brewing Company-houses program, alternating premises license A150l Christian Carl still equipped with a three tray side column and a packed column is for high rectification work. (120l to be added at LTU) A 450l Christian Carl still for stripping and botanicals An 800l, 38-tray Christian Carl still (on line in March 2009) A 10l Christian Carl still for experimental work Comprehensive analytical instrumentation: GC, HPLC, Anton Paar DMA 5000 densitometer

4. EDUCATIONAL ACTIVITIES Workshops- two day –MSU, Webberville, MI –WSU, Mt. Vernon, WA –Cornell University, Geneva, NY Coursework at MSU, CHE 491 Book entitled, “Artisan Distilling” on CD- ROM, internet download (free) at www.artisandistilling.org www.artisandistilling.org

5. RESEARCH ACTVITIES Develop quality indicators- congener monitoring and control Control of regulated compounds Yeast screening for congeners Activated carbon finishing

6. Some definitions The agency that licenses at the Federal level is Alcohol and Tobacco Tax and Trade Bureau, the Department of Treasury (TTB), not the Bureau of Alcohol, Tobacco and Firearms, the Department of Homeland Security (BATF). All spirits are defined in the Code of Federal Regulations-27 CFR Part 5.21 Make sure anything you wish to make is defined!

7. Recognized classes of spirits Class 1; neutral spirits or alcohol. Class 2; whisky. Class 3; gin. Class 4; brandy. Class 5; blended applejack. Class 6; rum. Class 7; tequila. Class 8; cordials and liqueurs. Class 9; flavored brandy, flavored gin, flavored rum, flavored vodka, and flavored whisky. Class 10; imitations. Class 11; geographical designations. Class 12; products without geographical designations but distinctive of a particular place.

8. DISTILLATION- MOTIVATION Concentrate aromas, flavors, and alcohol Several operational parameters possible Remove the negative compounds

9. DISTILLATION A process involving an equilibrium between two phases - liquid and vapor. For a pure compound, a sharp boiling point usually exists. For a mixture, however, a phase equilibrium exists over a range of temperatures.

10. UNIQUE VLE OF ETHANOL- WATER SOLUTIONS For ideal mixtures, the mvc is always at a higher concentration in the vapor phase than the lvc The boiling point of the mixture should be a continuously increasing value as the concentration of the lvc is increased This is not the case for ethanol-water The boiling point has a minimum value for a mixture This is called a minimum boiling azeotrope

11. DEW CURVE BUBBLE CURVE vapor liquid mixture

12. AZEOTROPE

13. INCREASING TEMP.

14. COMPARISON OF UNITS- MOLE, WEIGHT, AND VOLUME FRACTIONS VOLUME WEIGHT MOLE

15. TYPES OF DISTILLATION Simple batch- no rectification Alambic- some rectification Column- active rectification

16. BATCH DISTILLATION Use “cuts” “Heads”- remove acetaldehyde, methanol “Hearts”- product rich in aromas and flavors “Tails”- fusel oils, dilute

17. RECTIFICATION- EQUILIBRIUM CONTACT Rectification is the result of equilibrium contact between two phases The liquid and vapor leaving the contact are in equilibrium Rectification, also called enrichment, results in a higher concentration than would occur in a single equilibrium contact contact n V n, y n V n+1, y n+1 L n, x n L n-1, x n-1

18. SIMPLE BATCH (RAYLEIGH) DISTILLATION

19. 1 2

20. vapor liquid mixture 1 2

21. DIRECT FIRED STILL (ALAMBIC) Some vapor condenses to liquid and returns to the pot

22. Classic cognac distillation

23. INDIRECT STEAM HEATING (ALAMBIC) Some vapor condenses to liquid and returns to the pot Steam Figure courtesy of Christian Carl Ing. GmbH

24. INDIRECT HEATING WITH RECTIFICATION INCREASING TEMPERATURE DOWN THE COLUMN, HIGHEST TEMPERATURE IS IN THE POT Figure courtesy of Christian Carl Ing. GmbH

25. RECTIFICATION COLUMNS Figure courtesy of Christian Carl Ing. GmbH

26. SIEVE TRAY

27. BUBBLE CAP TRAY

28. BATCH COLUMN STILL Boiler Partial condensor D, x D L Reflux ratio

29. 1 2 3 4 5 6 X FEED x DIST The number of trays needed for a specific separation is determined by stepping off……..

30. vapor liquid mixture 1 2 3 4 5

31. If the reflux ratio is constant, the product concentration will decrease during the batch 1 1 2 2 3 3

32. Since the concentration in the pot decrease during a bath, in order to keep the product concentration high, the reflux must be increased 1 2 3 1 2 3

33. T REFLUX IS INCREASED BY INCREASING COOLING WATER FLOWRATE TO PARTIAL CONDENSER TEMPERATURE SENSOR WATER TO CONDENSER Figure courtesy of Christian Carl Ing. GmbH

34. FLAVOR COMPOUNDS (CONGENERS) IN DISTILLED SPIRITS

35. TYPICAL COMPOUNDS BY GC

36. TYPICAL GC RESULTS

37. ETHANOL RESULTS FROM PLUM DISTILLATION HEADSHEARTS TAILS

38. CONGENER CONCENTRATIONS IN PLUM DISTILLATES HEADSHEARTS TAILS

39. CONTACT Prof. Kris Arvid Berglund Email: berglund@msu.eduberglund@msu.edu Email: kris.berglund@ltu.sekris.berglund@ltu.se www.artisandistilling.org

40. ACKNOWLEDGEMENTS Christian Carl Ing. GmbH Project GREEEN, State of Michigan Michigan State University Luleå University of Technology