An Innovative Vat for the Continuous Recovery of Volatile Compounds During Fermentation

During the production of fermented alcoholic beverages a part of the volatile organic compounds, that represent the aromas of the product being processed, are dispersed with the gaseous phase. The loss of volatile compounds has a significant impact on the overall product aroma. The preservation of beverage aroma and the loss recovery during processing is a key issue that is becoming increasingly important in the beverages technology. This loss is mostly due to the leakage of carbon dioxide, that drag out the aromatic compounds. To date all solutions proposed for the recovery of aromas by condensing the gases are equipped by systems separated from fermentation tank. A new apparatus for fermentation of beverages, equipped internally with a system for reducing the losses of the volatile organic compounds, has been designed, tested and patented. This apparatus comprises a container having a single inner chamber for the fermentation of liquids and for the continuous condensation of fermentation vapors, with relapse of volatile organic compounds directly in the mass under fermentation. The condensation of the vapors is realized thanks to a cooling jacket at the top portion of the tank, able to cool and condense the fermentation vapors. The system has been developed and tested by several trials performed on wine and beer fermentations. Esters, acids, terpenes, alcohols, and lactones can be recovered with a condensation device. Moreover, the recovery system stimulated the de novo synthesis of esters from carboxylic acids and alcohols. Thus, using different temperatures, the condensation of the gasses escaping during the fermentation can be used as a tool to modulate the final aroma of the beverages.