Question

There is a ton of good chemistry in Scotch whiskey production. Cooked grains are added to water resulting in a "mash". Yeast is added to the mash and fermentation begins. Sugar in the grains is converted to alcohol. The level of the alcohol rises to about 10%. At this point, in order to increase the alcohol content, the crude product is distilled. My question relates to flavor. If the liquid contents are being distilled, how are flavor profiles carried over from the initial fermentation mixture? Comment on this issue in relation to the principles of distillation. Also, the distilled product is not 100% alcohol. Why?

Answer 1

1.Comment on this issue in relation to the principles of distillation.

Ans:

As the priniciple of alcoholic distillation is the separation of alcohol from water.

In this case Alcohol can be segregated from water tanks to the different boiling points.

Alcoholic vapours willcome out of hot solution.

On Cooling those vapours the solution will be much more concentrated in alcohol than the previous one.

Alcohol and water will form aeotrope which is 96% alcohol and 4% alcohol, in case of boiling point is below the boiling point of pure alcohol and 95.6% alcoholic content.

When the boiling point of alcohol and water is 100%,Hence pure ethanol cannot reach as the mixture boils at 96:4.

Inacase if the benzene (toxic) which is added 100% pure alcohol can be produced and benzene which also can be extracted.

As the priniciple of alcoholic distillation is the separation of alcohol from water.

In this case Alcohol can be segregated from water tanks to the different boiling points.

Alcoholic vapours willcome out of hot solution.

On Cooling those vapours the solution will be much more concentrated in alcohol than the previous one.

2.Also, the distilled product is not 100% alcohol. Why?

Alcohol and water will form aeotrope which is 96% alcohol and 4% water, in case of boiling point is below the boiling point of pure alcohol and 95.6% alcoholic content.

When the boiling point of alcohol and water is 100%,Hence pure ethanol cannot reach as the mixture boils at 96:4.

Inacase if the benzene (toxic) which is added 100% pure alcohol can be produced and benzene which also can be extracted.

3.If the liquid contents are being distilled, how are flavor profiles carried over from the initial fermentation mixture?

the alcohol vapour will carry the compounds favouring spirits aroma and flavour .

i just have answered like this to get better understanding .

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