PEAR SPIRITS DEVELOPMENT

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PEAR SPIRITS DEVELOPMENT

• Thesis Project Course
• PhD Programme
• Universitat Rovira i Virgili
• Tarragona, Spain Student Laura García
  Llobodanin
• Supervisor Dr. Francisco López Bonillo
• January, 2005

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OUTLINE

• Introduction
• Innovation Novelty
• Objective
• Workplan
• Preliminary results

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INTRODUCTION

• Pear Spirits in Spain Grape Distillates Pear
  Essence

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INNOVATION NOVELTY

• Use of Catalunyas pear surplus to produce pear
  distillates.
• Obtain a higher quality and economically viable
  product.

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OBJECTIVE

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

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WorkPlan

• First stage Fermentation process
• Conditions room temperature, Saccharomyces
  cerevisiae
• Monitor Temperature, pH, microorganisms growth

Bartlett Pears Juice Yeast
Batch reactor
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WorkPlanFermentation process HPLC analysis

• Purposes
• - follow fermentation
• - characterise pear wine
• Compounds
• - 4 sugars
• - 9 organic acids
• - ethanol
• - methanol
• - glycerol

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WorkPlan

• Second stage Distillation process

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WorkPlan Second stage Distillation process

• Compare the distillation processes
• Copper Alambic
• Glass Device

• INNOVATION Glass Device Copper Shavings

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WorkPlan Distillation process GC analysis

• Purpose
• - to characterise distillation fractions
• Compounds
• - 10 esthers
• - 10 alcohols
• - 1 aldehydes
• - 2 furans
• - 1 acetal

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WorkPlan Procedure

• Distillation
• Copper alambic
• Glass device
• Glass device
• copper shavings

Pear Juice
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PRELIMINARY RESULTS Fermentation
Table 2 Deliverables and Milestones of the
project. Number D deliverable M milestone  
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PRELIMINARY RESULTS Fermentation
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PRELIMINARY RESULTS Fermentation

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PRELIMINARY RESULTS Fermentation
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SUMMARY

• Use of pear surplus to produce a pear spirit
• Fermentation Distillation
• Characterization of pear juice wine
• Fermentation
• Future work distillation

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THE ENDTHANK YOU!