Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Volume LXII, No. 67/1, str. 199., UDK 63/66 (058)0808.1/2, BH ISSN 0033-8583., 2017
The primary task of researchers and producers of strong alcoholic beverages is to achieve a bette... more The primary task of researchers and producers of strong alcoholic beverages is to achieve a better and balanced evaporation of components during distillation in the shortest possible time and with lower costs. One way to achieve this is by adding salt during distillation. Salt (NaCl) as a surface inactive component distorts azeotrope that
changes the dynamics of the evaporation of volatile components. Therefore, the aim of this research is twofold: first, to determine the effect of salt addition during distillation on distillation time; secondly, to determine the effect of salt addition during distillation on the dynamics of evaporation of certain components. For this purpose William brandy was produced. Three distillations of fermented mash were performed:
one in a conventional manner, the second with the addition of 2% salt and the third one with the addition of 5% salt into the raw distillate. Fractionation of the distillate was performed and fifth fractions were separated during the distilation. The content of alcohol, methanol, ethyl acetate, acetaldehyde, acetic acid and higher alcohols were determinated in fractions. The results indicate that the addition of salt during distillation has an impact on the balance of volatile compounds during distillation and that distillation time was shorter with the salt addition.
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changes the dynamics of the evaporation of volatile components. Therefore, the aim of this research is twofold: first, to determine the effect of salt addition during distillation on distillation time; secondly, to determine the effect of salt addition during distillation on the dynamics of evaporation of certain components. For this purpose William brandy was produced. Three distillations of fermented mash were performed:
one in a conventional manner, the second with the addition of 2% salt and the third one with the addition of 5% salt into the raw distillate. Fractionation of the distillate was performed and fifth fractions were separated during the distilation. The content of alcohol, methanol, ethyl acetate, acetaldehyde, acetic acid and higher alcohols were determinated in fractions. The results indicate that the addition of salt during distillation has an impact on the balance of volatile compounds during distillation and that distillation time was shorter with the salt addition.