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49758RE: [Distillers] Flavor Compounds

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  • Robert Hubble
    Apr 14 9:50 PM

      While there can be a bit of actual chemistry (as in compounds reacting with other compounds to make new compounds) happening in a fractionating column, mostly what happens is simply separation (to a degree depending on the still and how it's run) of un-changed compounds, based, as you say, on properties that could be described as volatility.

      While there are some natural weak bonds formed between two or more compounds, forming what we call "azeotropes", I've never heard of anyone examining these in distillation except for the common ethanol-water-methanol azeotrope. I would think that most experienced potstillers would tell you (like I would) that specific flavors will appear to peak at different points in a still run, based on molecular weight, concentration, and vapor pressure, without any "pairing" of flavors.

      Zymurgy Bob, a simple potstiller

      To: Distillers@yahoogroups.com
      From: whitney@...
      Date: Mon, 14 Apr 2014 12:38:05 -0700
      Subject: [Distillers] Flavor Compounds

      Hello fellow drinkers,
      I've got a question that they chemistry buffs in the group may be able to help with.  Working with the assumption that during equalization or stacking of the compounds inside a fractioning column the flavor compounds in the mash are broken down into simpler compounds based on their volatility.  My question is, will the simpler parts of each flavor compound tend to find each other in the distillate?  Obviously some of those components will be removed with the cuts, but do the remaining flavors have a natural bond that they want to form?  I get the feeling there is a simple answer staring me in the face but I can't put my finger on it.  Thoughts?


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