PT  - JOURNAL ARTICLE
AU  - V. L. Singleton
TI  - An Extraction Technique for Recovery of Flavors, Pigments, and other Constituents from Wines and other Aqueous Solutions
AID  - 10.5344/ajev.1961.12.1.1
DP  - 1961 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 1--8
VI  - 12
IP  - 1
4099  - http://www.ajevonline.org/content/12/1/1.short
4100  - http://www.ajevonline.org/content/12/1/1.full
SO  - Am J Enol Vitic.1961 Jan 01; 12
AB  - The forcing of water-miscible solvents from aqueous solution by saturation of the water with salts and other solutes and the use of such systems in extraction of solutions similar to wines has been investigated. Ethanol was the solvent of choice among those tried. Ammonium sulfate was the salting-out agent most generally useful among the 38 tested. The phase diagram of the ethanol aqueous-ammonium sulfate system was prepared and the composition of the two liquid phases determined for the mixture that would have the least salt and the most ethanol in the solvent phase. A comparison of this system with butanol-water and butanol-ammonium sulfate systems showed that distribution coefficients of relatively polar compounds favored the solvent layer for the ethanol system much more than for the butanol systems. The ethanol-water-ammonium sulfate and similar systems offer considerable promise in special situations as a means of extraction and concentration of volatile flavors, bitter flavors, tannins, pigments, etc. and fractionation of them from sugars, acids, etc. as found in wines and similar solutions.