TY - JOUR T1 - Salt Effect on the Composition of Alcohols Obtained From Wine By Extractive Distillation JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 252 LP - 254 DO - 10.5344/ajev.1991.42.3.252 VL - 42 IS - 3 AU - E. Martínez de la Ossa AU - M. A. Galán Serrano Y1 - 1991/01/01 UR - http://www.ajevonline.org/content/42/3/252.abstract N2 - 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. ER -