Salt Effect on the Vapor/Liquid Equilibrium of Wine

Abstract

The effect of CaCl₂, CoCl₂, CuCl₂, and NaCl on the vapor/liquid equilibrium of the main constituents of wine has been studied in a concentration range of 0 to 9.2 mol/kg CaCl₂, 0 to 1.0 mol/kg CoCl₂, 0 to 4.9 mol/kg CuCl₂, and 0 to 4.4 mol/kg NaCl. It was observed that as the concentration of salts in wine increases, the equilibria shift toward a vapor phase richer in volatile components, increasing the separation facilities. Also, a possible catalytic effect has been found for the CuCl₂ to detect an increased concentration of methyl and ethyl acetates in vapor phase, diminishing the acetaldehyde concentration.