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  • Why is distillation required for producing certain alcoholic drinks?

Why is distillation required for producing certain alcoholic drinks?

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1. Separation of Ethanol via Distillation
 Fermentation, which involves the conversion of sugars into ethanol by yeast, yields a solution with a relatively low alcohol concentration. Ethanol exhibits a boiling point of 78.37°C, which is lower compared to that of water. Thus, distillation is employed to effectively separate and concentrate ethanol from the initial fermented mixture.

2. The Process of Purification
 By vaporizing and condensing the alcohol, the process efficiently removes various impurities that may be present in the fermented mixture. These impurities can include unfermented sugars, organic acids, and other by-products that are generated during fermentation. This purification step is vital to ensure that the alcoholic beverage is both safe for consumption and possesses an improved flavour profile.

3. Enhancement of Alcohol Concentration
 Wine, which is a product of fermentation, typically contains an alcohol concentration ranging from 9% to 15%. In contrast, brandy, which is produced by distilling wine, can have an alcohol content that varies between 35% and 60%. This demonstrates the capability of distillation to significantly elevate the ethanol concentration.

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Gurleen Kaur

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