Ethyl alcohol rectified. Ethyl alcohol - application. Ethyl alcohol production

2024 Author: Howard Calhoun | [email protected]. Last modified: 2024-01-02 13:48

It is no secret that rectified ethyl alcohol is used as the main raw material for the production of vodka products. This is a significant product in this area. More on this later.

Material description

Rectified ethyl alcohol is a colorless transparent liquid that does not have foreign odors and tastes. The specific gravity of this product at 20 °C is 0.78927 g/cm3. Ethanol, or ethyl alcohol, was first synthesized in 1855 from ethylene. This substance is a flammable liquid. When it burns, it produces water and carbon dioxide. Alcohol vapors are harmful to he alth. The maximum permissible norm of its concentration in the air is 1 mg / dm³. Its freezing point is -117 °С, and its boiling point is +78.2 °С.

Ethyl alcohol formula

This is important to know. The general chemical formula of ethyl alcohol is C₂-H₅-OH. It expresses the composition of the product and was established in 1807. But only after I succeededto synthesize ethyl alcohol, the formula was derived structural. It is written as follows: CH₃CH_2OH.

Ethanol is a saturated alcohol and, since it contains only one OH group, it belongs to the category of monohydric. The presence of a hydroxyl group determines the chemical properties of the substance, as well as the reactivity of this product.

When stored in unsealed containers, ethanol evaporates and moisture is absorbed from the air. This is due to the fact that ethanol is a hygroscopic substance. Due to the fact that the specified product has a structure close to water, it can be mixed with it in any ratio.

Rectified ethyl alcohol obtained under industrial conditions has a slightly acidic reaction. This is a true fact. It contains a small amount of organic acids. The reaction of chemically pure ethyl alcohol is neutral. This should be remembered.

Requirements for grain quality

The main challenge facing manufacturers of alcoholic beverages is to obtain top quality ethyl alcohol. State standards and other regulatory documents impose high requirements on this, which affect physical, chemical and organoleptic indicators. Ethyl alcohol is obtained from various natural raw materials.

The production of this substance from agricultural raw materials is a biotechnical production that usesmicroorganisms to convert starch into fermentable sugars and then into the finished material - ethanol. All stages from grain acceptance to rectification contain a large number of chemical and mechanical processes. Each of them affects the organoleptic properties of ethyl alcohol. This will be discussed later.

Factors affecting organoleptic characteristics

In this case it is:

• Sanitary condition of production equipment (piping, evaporation chamber, heat exchangers, transfer tank).
• Quality of raw materials (type of grain, storage conditions, condition, smell, etc.).
• Used technological scheme for the preparation of raw materials (mechanical-enzymatic, traditional).
• Processing method (grinding degree, in stock, in production).
• Yeast types used.
• The course of the fermentation process (duration, increase in acidity).
• Used auxiliary materials (antiseptics and disinfectants).

One of the most important factors is the quality of the raw materials used. The situation with it is rather complicated, since there are no state grain supplies. Therefore, the main part of the raw materials used is delivered to enterprises under contracts. They are negotiated with various suppliers at negotiated prices.

Today, there is no state standard or other regulatory and technical documentation that would clearly define all the requirements for the grain used to manufacture the specified product. However, some of them are included in“Regulations on the production of alcohol from starch-containing raw materials”. Among them are the content of various toxic impurities (seeds, weeds, etc.), infestation with pests of cereals, as well as the establishment of weediness.

The use of alcohols in the manufacture of alcoholic beverages requires a high quality of the resulting product. The organoleptic properties of the specified substance obtained from it directly depend on the state of the grain used. The most significant indicator of a raw material is its smell. Due to the capillary-porous structure of the grain and the porosity of the corresponding mass, it is able to absorb (absorb) various gases and vapors from the environment. The raw materials that are infected with barn pests may also contain their metabolic products. If mites are present in the grain, then its color and taste deteriorate, and a specific unpleasant odor is formed. Damage to the shell of this raw material creates favorable conditions for the development of microorganisms and the accumulation of mycotoxins. It is possible to use such grain for production. However, the presence of a significant number of insects adversely affects the organoleptic characteristics of the resulting alcohol.

For the manufacture of this product, low-quality and defective grain is often used, including unripe and freshly harvested, damaged by drying, subjected to self-heating, affected by ergot and smut, as well as fusarium. This is a true fact. When processing freshly harvested grain without aging for ripening, a violation of technology occurs, which leads to difficulty in brewing and, as a result,a significant decrease in the productivity of the department concerned.

The color of this raw material damaged by drying may change from light brown to black. This is important to know. Grain of black color is referred to as a weed impurity. As a result of this, it is processed only by mixing with he althy. In this case, the allowable rate of burnt grains should not be more than 10%. The use of alcohols for the production of high quality vodka products in excess of this indicator is unacceptable.

Raw materials contaminated with ergot and smut become toxic, as they contain various alkaloids (argonine, ergotamine, cortunine, etc.). Harmful impurities are highly undesirable, as they affect the organoleptic characteristics of alcohol and give it sharpness, bitterness and pungency. However, this raw material can be processed in a mixture with he althy grain. At the same time, its content should not be more than 8-10%.

The grain used for the production of alcohol consists of starch (65 - 68% on an absolutely dry matter), as well as protein, fats, free sugars, mineral elements, polysaccharides, dextrin. All of the listed compounds at different stages of the technological process are involved in various biochemical reactions.

Another factor that affects the organoleptic properties of finished products is m alt and enzyme preparations of microorganism cultures (saccharifying materials). This should also be taken into account. Quite often, infected drugs can be used in production. It also happens that they come with insufficientenzymatic activity. In this case, an infected fermentation process occurs. As a result, the accumulation of unwanted waste products of yeast occurs. Therefore, the oxidizability of alcohol is reduced. Because of this, its smell and taste deteriorate.

The quality of the resulting alcohol directly depends on the different types of yeast used. Their correct choice, as well as the competent determination of the parameters of their fermentation, allows obtaining the specified product, which has a low content of the main impurities.

Also an important component in the production of alcohol is water. Its purity (the number of microorganisms present, as well as various chemicals dissolved in it) determines the quality of the product produced. It is best to use water from artesian springs.

It should also be noted that after cleaning, various toxic impurities remain in the specified product. Higher esters, sometimes present in manufactured spirits, can impart a slight, barely noticeable fruity odor. This is a true fact. But the presence of diethyl ether gives the specified product a bitterness and a putrid odor.

The quality of this substance and its organoleptic characteristics are also affected by various atypical impurities, microbial and other toxins, pesticides, etc.

Technology for producing alcohol

Let's take a closer look at this item. Rectified ethyl alcohol can be produced in three ways: chemical, synthetic and biochemical(enzymatic). Their choice depends on the individual approach.

• In the enzymatic method of obtaining alcohol, sugar is fermented. This is a significant process. It is carried out under the influence of yeast and enzymes.
• The chemical method of obtaining alcohol is used to produce technical alcohol from vegetable raw materials that have a high fiber content (straw, sawdust, etc.). It is also produced from sulfite liquors (waste from pulp and paper production).
• The synthetic method of obtaining technical alcohol is the addition of water to ethylene in the presence of a catalyst. This is a fairly common method.

Ethyl rectified food alcohol is obtained exclusively from the appropriate raw materials. This is mainly used for grain, molasses and potatoes. Rectified technical ethyl alcohol is obtained from the same raw material. However, it may contain various impurities that are unacceptable for the food industry.

Production of ethyl alcohol is carried out in 3 stages

• Preparatory. It consists in the purification of raw materials from impurities and the preparation of m alt.
• Basic. During this stage, starchy raw materials are boiled and saccharified, fermented, distilled and cheese alcohol is obtained.
• Final - rectification. This process is a re-distillation carried out in order to purify ethyl alcohol from variousimpurities.

One of the best types of vegetable raw materials used for the production of this product is potatoes. For this, its varieties are used, which have a high starch content, and are also very stable during storage. This is an important condition in production.

You should also know that grain is used not only as a raw material, but also to produce m alt, which is a source of enzymes that break down starch into fermenting sugars. It depends on individual desire. Some factories use microbial enzymatic preparations instead of m alt. They are obtained from fungi. Enzyme preparations can be a complete replacement for m alt or used in conjunction with it in various proportions.

The properties of alcohols determine the production technology. Raw contains a number of impurities that differ in boiling point. They are byproducts of fermentation. Their residual quantity and composition affect the quality of the resulting alcohol and the produced alcoholic beverages. This is a significant fact.

Equipment required

To obtain the specified product from raw alcohol, multi-column installations are used. Their application is important. Each column of this installation performs a specific function of separating the respective mixture at different temperatures and pressures. The reactions of alcohols and their physical and chemical properties make it possible to get rid of various impurities. It hasgreat importance in this case. They are unacceptable in the production of edible alcohol. Currently, there are several new patented technological schemes for the purification and production of raw materials, which can significantly improve the analytical and organoleptic characteristics of this product. At the same time, the performance of bragorectification increases by 15%. The yield of the final product approaches 98.5%. To date, in the production of this substance, continuous distillation plants are used, which can contain up to five columns. They are different and, in accordance with their purpose, are divided into:

• Tags. They are used for boiling mash and alcohol.
• Epuration. Used to isolate ethyl alcohol.
• Fracking. They are used to purify raw alcohol. Rectified alcohol is produced here
• fusel. Essential fixtures. They concentrate and release fusel oil
• Final cleaning columns. They are used to obtain the specified product of the highest quality.

Deep cleaning

Rectification is a kind of multi-stage distillation. It is carried out in columns with the help of steam and multi-cap plates. These plants produce the specified substance, as well as volatile components and fusel oil, which is a mixture of higher alcohols. According to the rectification process, these impuritiessubdivided into:

• Tail. It is customary to refer to them those elements whose boiling point is higher than that of ethyl alcohol. These are fusel oils, as well as other substances. For example, furfural, acetals, etc.
• Heads. These include impurities that boil at a temperature lower than ethyl alcohol. In this case, these are esters and aldehydes.
• Intermediate impurities and saturated alcohols. They are the most difficult to separate groups of compounds. Depending on the various distillation conditions, they can be either tail or head.

Varieties

Depending on the degree of purification, the specified product is divided into:

• 1 grade. This ethyl alcohol found application in medicine. However, it is not used for the production of alcoholic beverages.
• Luxury.
• "Extra".
• Basis.
• Alpha.

For the manufacture of vodka products that will meet all modern requirements in quality, it is necessary to use alcohol with no toxic impurities. It must meet the requirements specified in GOST R 51652-2000.

Ethyl alcohol - application

In this regard, everything is quite simple and clear. The use of alcohols is very diverse. However, most often they are used for medical purposes, for the production of alcoholic beverages, as well as in industry.

Production Features

Different types of said substance are obtained from different raw materials. BUTnamely:

• Alpha alcohol is made from wheat or rye. Or in this case, a mixture of them is used.
• Alcohol "Lux" and "Extra" are obtained from different types of grain crops, as well as from their mixture or potatoes. It depends on the individual selection of raw materials. Alcohol "Extra" is obtained exclusively from he althy grain. It is intended for the production of vodka, which is exported.
• 1st grade alcohol is made from a mixture of potatoes and grains or just separately. Also in this case, sugar beets and molasses can be used. The use of alcohols in industry contributes to the production of this type of alcohol.

Calculations of the specified product are carried out by determining the volume and temperature of the substance in the mernik. A special device (alcohol meter) determines the density of a given substance. It corresponds to a certain fortress. With the help of special tables, according to the readings and temperature, the strength is determined in% (turnover of ethyl alcohol). The corresponding multiplier is also set here. It is an important indicator. When multiplying by it the volume of the specified substance, the amount of anhydrous alcohol that it contains is calculated.

GOST contains six basic physical and chemical safety parameters. The establishment of limit values for the concentrations of toxic elements is set out in SanPiN. The presence of furfural is not allowed at all. The shelf life of alcohol is unlimited. However, all certain conditions must be met.

Marking, packaging and storage

The specified product is bottled in specially equipped tanks, canisters, barrels, bottles or tanks. They must be hermetically sealed with lids or stoppers. The container is sealed or sealed. Bottles are packed in specialized baskets or boxes. In this case, the use of galvanized steel containers is prohibited.

Ethyl alcohol drinking 95% is bottled in glass bottles of various sizes, which are hermetically sealed with a cork or polyethylene stopper. An aluminum cap is put on top, on which the manufacturer's stamp is applied. It also indicates the volume fraction of alcohol.

A label is attached directly to the bottle, which contains the name of the product, the name and location of the manufacturer, the trademark, the country of origin of the product, the strength, volume and date of bottling. Be sure to include information about certification. Also on this label are applied designations of technical or regulatory documentation, according to which the product can be identified.

Then the bottles are placed in wooden boxes. The following information must be applied on them with indelible paint: the name of the manufacturer, the name of the alcohol, the designation of the standard. It also indicates the gross weight, the number of bottles and their capacity. There should also be signs “Caution! Glass!”, “Flammable”, “Top”.

Ethyl alcoholrectified, packaged in tanks and reservoirs, stored outside the production facilities of the enterprise. This product in barrels, canisters and bottles is stored in a specialized storage facility. Ethyl alcohol is a flammable volatile liquid. According to the degree of impact on a person, it belongs to the 4th class. Therefore, special requirements are imposed on the conditions of its storage. In the alcohol storage, bottles and canisters should be placed in one row, but barrels - no more than two in height and width of the stack. In order to avoid an explosion, it is necessary to protect equipment, tanks from static electricity. The storage period in this case is unlimited.

Result

After reading the above, you can fully learn about exactly how ethyl alcohol is produced, the price of which, depending on the type of product and the volume of the container in which it is located, ranges from 11 to 1500 rubles.