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Liquors: Brandy and eaux de vie (e.g. slivovitz) are produced by distillation of these fruit-fermented beverages. Mead is produced by fermentation of the natural sugars present in honey . Grain starches that have been converted to sugar by the enzyme amylase , which is present in grain kernels that have been malted (i.e. germinated ).
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
[1]: 141–143 Distillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixture and the condensation of the vapors in a still.
During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7–12%. [4] [5] [6] In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the ...
Image 1: Typical industrial distillation towers Image 2: A crude oil vacuum distillation column as used in oil refineries. Continuous distillation, a form of distillation, is an ongoing separation in which a mixture is continuously (without interruption) fed into the process and separated fractions are removed continuously as output streams.
A McCabe–Thiele diagram for the distillation of a binary (two-component) feed is constructed using the vapor-liquid equilibrium (VLE) data—which is how vapor is concentrated when in contact with its liquid form—for the component with the lower boiling point. Figure 1: Typical McCabe–Thiele diagram for distillation of a binary feed
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This happens because more of the light boiling substances are vaporized than of the high boiling substances and therefore the concentration of the high boilers increase in the liquid phase. A residue curve can also be constructed backwards and then moves to the azeotropic point or pure component with lower temperatures or higher vapor pressure.