Distillation of Alcoholic Beverages

1. DISTILLATIONOFALCOHOLIC B

2. ETHAN
OL
C2H6O= =

3. GLUCOSE
ENER
GY
CO2
ETHA
NOL
Sugar extracted from
fruits, berries, grains
Produces 5-10%
alcohol

4. How about those with 40%+ Alcohol
content?
DISTILLATION
 Separate water from alcohol = increase in alcohol
concentration
 Difference in the volatility of alcohol and water is utilized
 S
liquid
vapou
r
liquid

5. Proof
• Historical origins: gunpowder test
• UK: 100 proof = 57.15% ABV
• US: 100 proof = 50%ABV
%
Alcoho
l by
volum
e
• number of milliliters of pure ethanol present in 100
millilitres of solution
• The ABV standard is used worldwide.
%
ALCOHO
L BY
• weight of alcohol divided by the total weight of
beverage
*InternationalOrganization of Legal Metrology

6. Republic Act
10586
Anti-Drunk and Drugged

14. by controlled heating. Vapors from a sufficiently heated sample can be recondensed and collected, purer
initial mixture.The liquid which has not vaporized is called theresidue, and the liquid which is collected in
is called thedistillate.
Since not all chemicals distill the same way, there are several distillation techniques can be preferred
the nature of constituents to be purified or to be separated. These include simple distillation, fractional
steam distillation and vacuum distillation.
A simple distillation (figure 2) is for purifying liquids of one component (separating nonvolatile liquid
purify a liquid from solid contaminants), multiple liquids where the differences in boiling points is very
boiling liquid from a high boiling liquid)(b.p difference around 50-70°C). Simple distillations are not
removing multiple solvents from one another with a high degree of success.
In fractional distillation (figure 3), a fractionating column is inserted between the distillation flask and the
head. The fractionating column provides a large surface area in which the mixture can be continuously
condensed.
The principle of a fractionating column is that, as the vapours ascend the column from the boiling mixture
high boiling components are condensed and returned to the flask, the ascending column of vapour being
“scrubbed” by the descending column of liquid condensate. The ascending column of the vapour becomes
steadily richer in the lowest boiling component, and the descending column of condensate steadily richer
highest boiling component.
Figure 1 represents the typical curve for simple and fractional distillation. In an ideal fractional
fractions are obtained. The first corresponds to the component with the lower boiling point and the second
high-boiling point component. What characterizes a good fractional distillation is the sudden increase in
between both fractions, or in other words, a very small volume distilled at temperatures other than the
of the pure liquids. In simple distillation, a much more gradual increase in temperature is observed,
impure nature of the distillate
Figure 1. Simple and fractional distillation curves

16. Alcoholic Beverage
(25 mL)
0.5 mL
distillate
0.5 mL
distillate
0.5 mL
distillate
0.5 mL
distillate
0.5 mL
distillate
0.5 mL
distillate
…..
*subject to distillation (simple/fractional)
*collect 0.5ml distillate
*take note of temperature at first drop
*take note of temperature of each 0.5 mL distillate
*stop collection upon reaching 95 °C
Flammability
Test
Flammable
Non-
Flammable
% Ethanol
*add volume of all flammable distillate

21. %Alcohol byVolume
TRUEVALUE = 40%
Group
Number:
Simple
Distillation
Fractional
Distillation
% Error % Error
1 44% - 10%
2 - 34% 15%
3 46% - 15%
4 - 40% 0%
5 34% - 15%
6 - 34% 15%
7 40% - 0%
8 - 84% 110%
9 48% - 20%
10 - 70% 75%
11 50% - 25%
12 - 42% 5%

22. Fractional distillation
characterized by a sudden increase in
the temperature between two
fractions
boiling point of more volatile and
boiling point of less volatile liquid
Simple distillation
characterized by gradual increase in
temperature, reflects the impure
nature of the distillate.

27. References
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