Rectified ethyl alcohol. Ethyl alcohol is an application. Ethyl alcohol production

It is not a secret that the rectified ethyl alcohol serves as the main raw material for the production of vodka products. This is a significant product in this area. About this in more detail.

Description of the material

Rectified ethyl alcohol is a colorless transparent liquid that does not have foreign smells and flavors. 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, water and carbon dioxide are formed. Vapors of alcohol are harmful to health. The limiting permissible norm of its concentration in the air is 1 mg / dm3. The freezing point is -117 ° C, and the boiling point is +78.2 ° C.

Ethyl alcohol is the formula

This is important to know. The general chemical formula of ethyl alcohol: C ₂ -H ₅ -OH. It expresses the composition of the product and was established in 1807. But only after it was possible to synthesize ethyl alcohol, the formula was derived structural. It is written as follows: CH ₃ CH ₂ OH.

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

When stored in leaking tanks, evaporation of ethyl alcohol occurs, and moisture is also absorbed from the air. This is due to the fact that ethanol is a hygroscopic substance. Due to the fact that this 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 acid reaction. This is a reliable fact. It contains an insignificant amount of organic acids. The reaction of chemically pure ethyl alcohol is neutral. This should be remembered.

Requirements that are applied to the quality of grain

The main task facing manufacturers of alcoholic beverages is to obtain ethanol of the highest quality. State standards and other regulatory documents require high requirements, which affect physico-chemical and organoleptic indicators. Ethyl alcohol is obtained from a variety of natural raw materials.

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

Factors affecting organoleptic indicators

In this case it is:

• Sanitary condition of equipment at the production site (pipelines, evaporative chamber, heat exchangers, transfer tank).
• The quality of raw materials (grain type, storage conditions, condition, odor, etc.).
• The technological scheme used for the preparation of raw materials (mechano-enzymatic, traditional).
• Method of processing (degree of grinding, in stock, in production).
• Used types of yeast.
• The process of fermentation (duration, increase of 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 quite complicated, since there are no state grain supplies. Therefore, most of the raw materials used are delivered to the enterprises under contracts. They are concluded with different suppliers at negotiated prices.

To date, there is no national standard or other regulatory and technical documentation that clearly defines all the requirements for the grain used to manufacture the product. However, some of them are fixed in the "Regulations for the production of alcohol from starch-containing raw materials." Among them - the content of various toxic impurities (seeds, weeds, etc.), infection with pests of cereals, as well as the establishment of weediness.

The use of alcohols in the production of alcoholic beverages requires high quality of the product obtained. The state of the grain used directly determines the organoleptic properties of the substance obtained from it. The most significant indicator of raw materials is its odor. Due to the capillary-porous structure of the grain and the wellbore of the corresponding mass, it is capable of sorbing (absorbing) various gases and vapors from the environment. That raw materials, which are infected with granary pests, may contain products of their vital activity. If there are mites in the grain, then its color and taste deteriorates, and a peculiar 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. Use such grain for production can. However, the presence of a significant number of insects adversely affects the organoleptic characteristics of the alcohol obtained.

To produce this product is often used defective and defective grain, among which is immature and freshly picked, damaged by drying, subjected to self-heating, affected by ergot and bug, as well as fusariosis. This is a reliable fact. When processing freshly harvested grain without aging for ripening, there is a violation of technology, which leads to difficulties in mating and, as a result, a significant decrease in the productivity of the corresponding compartment.

The color of this raw material, damaged by drying, can vary from light brown to black. This is important to know. Grain of black color is referred to a weedy admixture. As a result, it is processed, only by mixing with the healthy. The permissible norm 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, infected with ergot and bile, become toxic, as it contains various alkaloids (argonine, ergotamine, kortunin, etc.). Harmful impurities are very undesirable, since they affect the organoleptic characteristics of alcohol and give it harshness, bitterness and burning. However, this raw material can be processed in a mixture with healthy grains. However, its content should not be more than 8-10%.

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

Another factor that affects the organoleptic properties of finished products is malt and enzyme preparations of microorganismic crops (saccharifying materials). This should also be taken into account. It is quite often that infected products can be used in production. It also happens that they come with insufficient enzymatic activity. In this case, an infected fermentation process occurs. As a result, there is accumulation of undesirable products of vital activity of yeast. Therefore, the oxidability of alcohol is reduced. Because of this, its smell and taste deteriorates.

The quality of the alcohol obtained directly depends on the different yeast types used. Their correct choice, as well as the competent determination of the parameters of their fermentation, makes it possible to obtain the said product, which has a low content of basic impurities.

Also an important component in the production of alcohol is water. The quality of the product depends on its purity (the amount of microorganisms present, as well as the various chemicals dissolved in it). It is best to use water coming from artesian sources.

It should also be noted that after cleaning, various toxic impurities remain in this product. The higher esters, sometimes present in the produced alcohol, can give a slight, hardly noticeable fruity odor. This is a reliable fact. But the presence of diethyl ether gives this product bitterness and putrefactive odor.

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

Technology of obtaining alcohol

We will consider this point in more detail. Rectified ethyl alcohol can be manufactured in three ways: chemical, synthetic and biochemical (enzymatic). Their choice depends on the individual approach.

• The fermentative method of obtaining alcohol produces fermentation of sugar. 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, which has a high content of fiber (straw, sawdust, etc.). It is also produced from sulphite alkali (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 ethyl alcohol is obtained exclusively from the corresponding raw materials. Basically, grain, molasses and potatoes serve for this purpose. Rectified ethyl alcohol is produced from the same raw material. However, it may contain various impurities that are not permissible for the food industry.

The production of ethyl alcohol is carried out in 3 stages

• Preparatory. It consists in cleaning raw materials from impurities and preparing malt.
• Main. During this stage, the digestion and saccharification of the starchy raw materials takes place, fermentation, distillation and the production of cheese alcohol.
• Final - rectification. This process is a re-distillation carried out to purify the ethyl alcohol from various impurities.

One of the best types of vegetable raw materials, which is used to produce this product, is potatoes. To do this, its varieties are used which have high starchiness, and are also very stable during storage. This is an important condition for production.

You should also know that the grain is used not only as raw material, but also for obtaining malt, which is the source of enzymes that break down starch to fermenting sugars. It depends on the individual desire. In some plants, fermented preparations of microbial origin are used instead of malt. Get them from mold fungi. Enzyme preparations can be a complete substitute for malt or used together with it in various ratios.

The properties of alcohols determine the technology of production. The raw contains a number of impurities that differ in boiling point. They are by-products during fermentation. Their residual quantity and composition affect the quality of the alcohol produced and the alcoholic beverages produced. This is an essential fact.

Necessary equipment

To produce the above product from the raw alcohol, multicolumn installations are used. Their use is important. Each column of the said plant performs a specific function of separating the respective mixture at various temperatures and pressures. Reactions of alcohols and their physicochemical properties make it possible to get rid of various impurities. This is of great importance in this case. They are unacceptable when producing food alcohol. Currently, there are several new patented technological schemes for purification and production of raw materials, which can significantly improve the analytical and organoleptic characteristics of this product. The productivity of bragorektifikatsii thus increases by 15%. The output of the final product is close to 98.5%. To date, on the production of this substance, continuous bioremediation plants are used, which can contain up to five columns. They are different and, according to their purpose, are divided into:

• Brave ones. They are used for the welding of mash and alcohol.
• Epidural. They are used to isolate ethyl alcohol.
• Rectification. They are used for cleaning raw alcohol. Here, rectified alcohol is obtained
• Fusiform. Important accessories. In them, the concentration and release of fusel oil
• Columns of final cleaning. They are used to produce the above product of the highest quality.

Deep cleaning

Rectification is a kind of multistage distillation. It is carried out in columns using steam and multilobular plates. These plants produce this substance, as well as volatile components and fusel oil, which is a mixture of higher alcohols. In accordance with the process of rectification, these impurities are divided into:

• Caudal. They are usually referred to 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.
• Head. They include impurities that boil at a temperature lower than ethyl alcohol. In this case, it is esters and aldehydes.
• Intermediate admixtures and limiting alcohols. They are the most difficult to separate groups of compounds. Depending on the various conditions for the distillation, they can be either tail, or head.

Varieties

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

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

To produce vodka products, which in quality will meet all modern requirements, you need to use alcohol with no impurities of a toxic nature. It must meet the requirements specified in GOST R 51652-2000.

Ethyl alcohol - application

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

Production features

Different types of this substance are obtained from different raw materials. Namely:

• Alfa alcohol is produced from wheat or rye. Or in this case, apply their mixture.
• Alcohol "Lux" and "Extra" are obtained from different types of cereals, as well as from their mixture or potatoes. It depends on the individual selection of raw materials. Alcohol "Extra" is obtained exclusively from healthy grains. It is intended for the production of vodka, which is exported.
• Alcohol of the 1st grade is produced from a mixture of potatoes and grains or simply individually. Also in this case sugar beet and molasses can be used. The use of alcohols in industry contributes to the production of this type of alcohol.

Calculations of this product are carried out by determining the volume and temperature of the substance in the dock. A special device (alcoholometer) is used to determine the density of a given substance. It corresponds to a certain fortress. With the aid of special tables, the strength in% (the turnover of ethyl alcohol) is determined from the indications and temperature obtained. The corresponding multiplier is also set here. It is an important indicator. When multiplying the volume of said substance by it, the amount of anhydrous alcohol contained in it is calculated.

The GOST contains six basic physico-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, you must comply with all the specific conditions.

Marking, packaging and storage

This product is poured into specially equipped tanks, canisters, barrels, bottles or cisterns. They must be sealed with lids or stoppers. The container is sealed or sealed. Bottles are packed in specialized baskets or boxes. It is forbidden in this case the use of galvanized steel containers.

Ethyl alcohol drinking 95% is poured into glass bottles of different volume, which are hermetically sealed with cortical or polyethylene cork. The aluminum cap is put on top, on which the stamp of the manufacturing company is applied. It also indicates the volume fraction of alcohol.

Directly on the bottle is attached a label on which there is a name of the product, name and location of the manufacturer, trade mark, country of origin of the goods, strength, volume and date of bottling. Be sure to have information about certification here. Also on this label there are signs of technical or normative documentation, according to which the product can be identified.

Then the bottles are placed in wooden boxes. On them, indelible paint must necessarily contain the following information: the name of the manufacturer, the name of the alcohol, the designation of the standard. The gross mass, the number of bottles and their capacity are also indicated here. Also, there must be inscriptions "Caution! Glass! "," Flammable "," Top ".

Ethyl alcohol rectified, packaged in tanks and tanks, is stored outside the production premises of the enterprise. This product in barrels, canisters and bottles is stored in a specialized storage. Ethyl alcohol is a flammable volatile liquid. It is related to the degree of human exposure to grade 4. Therefore, special requirements are imposed on the storage conditions. In the alcohol storehouse, bottles and jerricans 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 shelf life in this case is unlimited.

The result

Having familiarized with the above, you can fully learn about how the ethyl alcohol is produced, the price of which, depending on the type of product and the packaging capacity in which it is located, ranges from 11 to 1500 rubles.