Distillation of Alcohol and Denaturing by F. B. Wright

By F. B. Wright

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24 DISTILLATION OF ALCOHOL. Acetous Fermentation. This perplexing occurrence cannot be too carefully guarded against. It results when the fermenting liquor is exposed to the air. When this is the case, the liquor absorbs a portion of the oxygen, which unites with the alcohol, thus converting it into acetic acid as rapidly as it is formed. When acetous fermentation begins, the liquor becomes turbid, and a long, stringy substance appears, which after a time settles down to the bottom of the vat. It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.

The yeast tubs are shown to the left of the illustration. They are each provided with cooling coils and stirrers. The yeast mash we will assume is composed of ,equal parts of barley malt and rye meal. Hot water at 100ºF. is first put into the mash tub. The rake or stirrers are then rotated and the meal run in slowly. The stirring is continued for twenty minutes after the meal is all in, during which the mash has become saccharified. The mash is then allowed to stand for about twenty hours, and to grow sour by lactic fermentation.

This perplexing occurrence cannot be too carefully guarded against. It results when the fermenting liquor is exposed to the air. When this is the case, the liquor absorbs a portion of the oxygen, which unites with the alcohol, thus converting it into acetic acid as rapidly as it is formed. When acetous fermentation begins, the liquor becomes turbid, and a long, stringy substance appears, which after a time settles down to the bottom of the vat. It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.

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