| Popis: |
Quality of strong alcoholic beverage depend on quantity and quality of volatile compounds that can exhibit both positive (esters, higher alcohols) and negative effects (methanol). In order to improve the sensory quality of the products but also to improve the quality from a toxicological point of view, the aim is to minimize the effect of less desirable components, and highlight the effect of more desirable components. When will some compound distil, it depends on its boiling point, but also its solubility in alcohol or water as the main carriers of all volatile compounds. Therefore, the content of alcohol in initial mixture is very important for distribution of other volatile compounds during distillation. The aim of this paper is to examine how the amount of alcohol in initial distillate influence on evaporation dynamics of methanol and higher alcohol during redistillations. The evaporation dynamics will be calculated by separating the fractions during the redistillation of two initial distillates with 20% vol. and 60% vol. of alcohol. Content of methanol and higher alcohol was determined by spectrophotometric method. The results showed that in the low-alcoholic mixtures significantly higher content of higher alcohols are separated in the first fraction (3041,01), and least of all in last fraction (575,18 mg/l a. a.). In the same time the content of methanol was higher in last fraction (0,4943 vol.% a. a.), then in the first fraction (0,1665 vol.% a. a.). Opposite dynamics of those compounds were evident in redistillation of high-alcoholic mixtures. |
