Salt Effect on the Composition of Alcohols Obtained From Wine By Extractive Distillation

• E. Martínez de la Ossa ^[1] ; M.A. Galán Serrano ^[2]
  1. [1] Universidad de Cádiz

     Universidad de Cádiz

     Cádiz, España

     
  2. [2] Universidad de Salamanca

     Universidad de Salamanca

     Salamanca, España

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 3, 1991, págs. 252-254
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • 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.