Regulating a distilled malt spirit fractioning process using Harrington's desirability function

In the study, a relation is found that eases the regulation of a distilled malt spirit fractionation process. The reasons are given for considering both the objective indicators (impurity content) and the organoleptic properties as quality criteria, which implies the need for a single quality criterion based on expert opinion and having a numerical expression. Using the Harrington desirability function method, such a criterion was found, tied to the model process of distilled malt spirit fractionation. The spirit was obtained by distilling twice on a Doctor Guber pot still a wash made from light barley malt and fermented with reactivated DistilaMax MW dry yeast for 70 hours at 24C. The mode of distillation of the wash was constant, but during the second fractional distillation, the first sample of alcohol was divided into fractions according to the initial (reference) regime, and the next sample was fractionated in small batches, with a time step of 20 min, to estimate the dynamic uptake of by-products: aldehydes, esters, and higher alcohols...