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Am. J. Enol. Vitic. 42:3:252-254 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Salt Effect on the Composition of Alcohols Obtained From Wine By Extractive Distillation

E. Martínez de la Ossa 1 and M. A. Galán Serrano 2

1 Chemical Engineering Department. University of Cádiz, Apartado 40, E-11510 Puerto Real (Cádiz), Spain
2 Chemical Engineering Department, University of Salamanca, Plaza de los Caídos, 1-5. E-37008 Salamanca, Spain.

The effect of CaCl2, CoCl2, CuCl2, and NaCl on the composition of alcohols obtained by extractive distillation has been studied using wine as raw material. Salts were introduced into distillation column dissolved in the reflux stream in a concentration range of 0% to 17% weight. CaCl2, CoCl2, and CuCl2 could break the ethanol-water azeotrope, and hence hyperazeotropic ethanol was achieved. NaCl could not break the azeotrope, but it increased the energetic efficiency of the alcohol separation. A possible catalytic effect has also been found for CuCl2 to detect an increased concentration of ethyl acetate in distillate and a corresponding acetaldehyde concentration decrease.

Key words: extractive distillation, salt effect, alcohol, composition, anhydrous ethanol

Submitted on August 30, 1990






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Copyright © 1991 by the American Society for Enology and Viticulture.