The distillation cuts between head, heart and tail fraction of a fruit distillate are still done in an empirical fashion, based on the distiller’s sensorial experience. There has been an unmet need for a long time to provide an objective method for determining the point of tails independent of fruit type and distillation technique. In this study, the authors provide a new method for separating the tail robustly from the heart fraction. For the first time, this is based on an in‐line measurement of conductivity together with a suited algorithm for differentiating the conductivity increase before and after the point of tails. The method has been validated with three different fruit mashes of different sugar content, distilled applying different levels of rectification due to different settings of the dephlegmator of the still. Verification with sensory analysis confirmed the validity of the method.

中文翻译：

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通过在线电导率测量自动分离水果馏分的尾馏分

基于蒸馏器的感官经验，仍然以经验的方式对水果馏出物的头部，心脏和尾部进行蒸馏馏分。长期以来，一直没有满足提供客观的方法来确定与水果类型和蒸馏技术无关的尾巴点的需求。在这项研究中，作者提供了一种从心脏部分稳健地分离尾巴的新方法。这是第一次基于电导率的在线测量以及用于区分尾点前后电导率增加的合适算法。该方法已通过三种不同糖分含量的不同水果泥进行了验证，由于蒸馏器分馏器的设置不同，因此采用不同水平的精馏进行蒸馏。