Rectified spirit and distillate: difference

Alcohol-containing products are quite often used in our modern life. And sometimes, without them, there is simply no way (and this does not mean alcohol). Typically, distillate (the basis for many beverages and medicines) is produced by fermentation and subsequent distillation of the raw materials. But quite often they think that rectification is a re-distillation. And this opinion is erroneous. Only the repeated transformation of liquids containing ethanol in special columns can give the result of straightening (this is the verbatim translation of the term), the purification of alcohols from impurities.

In industry and home distillery, rectificate and distillate are used. The difference between them is quite significant. But what is better to use? This question excites many. But in order to properly assess the advantages or disadvantages of technology, you first need to determine what result we want to achieve: get a cleaner tears or, on the contrary, enjoy its aroma and taste? I would like to expand on the shelves, what is rectificate and distillate. Is there a difference between them or is it the "invention of the masters", which is a narrowly professional and does not play a big role for the average consumer? Let's understand!

Types of distillates

These are liquids obtained as a result of the same process - distillation, that is distillation of almost any alcohol-containing mixture, its further cooling and condensation of vapors. According to the classification, several varieties of distillation can be distinguished:

• Simple,
• Fractional,
• Actually rectification.

Let's talk about each in more detail in order to establish what distinguishes distillate and distillate. The difference between them still exists!

Simple distillation

This technology, according to historians, was known from the third century BC - this method was used by the Egyptians in order to make the paint from spoiled grape berries. At least, this is the oldest documented moment. And it is possible that distillation is familiar to people from more ancient times. Copper cubes were used for this process, consisting of a distillation vessel, a condenser, a discharge pipe for vapors.

First, with the help of such devices, paint and essences, perfumes, were made. And later, in connection with the complexity of transporting wine on the sea (drinks spoiled because of the scorching sun), they applied the process to the production of strong alcohol.

Brief description of the process

So the process of distillation became known throughout Europe, and raw materials for the preparation of alcoholic beverages used a variety of: grapes and corn, corn and sugar, beets and sugar cane, and in American colonies - even plants, for example cacti.

In short, the process itself looks like this:

1. Of raw materials, first brew is made - the alcohol content in it is usually small. And the ways of manufacturing it can differ.
2. The simplest: dissolve yeast in warm thirty-degree water, mixing them with syrup from sugar and water. Then, tightly close the container with a lid (or put on, for example, a rubber glove on a three-liter jar so that the gas was where to go), put in heat for a week.
3. A more complex method eliminates the use of sugar. Potatoes or grains are crushed, poured with water and heated. During this time, the starches contained in the raw materials must be converted into sugars. The mixture is fermented with yeast and left to insist in warmth.
4. When the fermentation process is nearing completion, we filter the brew and pour it into the distillation apparatus.
5. It is heated by a heat source, and the broom begins to evaporate.
6. The resulting steam enters the condenser tube into the refrigerator, where it condenses, becoming a distillate.

It should be noted that the technology of simple distillation does not imply the complete removal of impurities from the resulting beverage. And if such a process is repeated more than once, it will not lead to its complete purification. Therefore, the distillate has a slight taste and aroma of those products that were used for braga. Subsequently, to give an authentic taste and smell, the product is flavored (placing in oak barrels for the preparation of rum or cognac, adding coriander, pine essence and almonds in the case of gin).

Sometimes, in order to get rid of unpleasant odors and scents, they perform cleaning with the help of chemicals, which can negatively affect the health of the end user of the product.

Fractional

It would seem, what's the difference: distillate and rectificate are still alcohols. Still, there are nuances. It's no secret that different liquids have different boiling points: water - 100 degrees Celsius, alcohol for this will only need 78. Based on this property, the following type of distillation - by fractions. Its mechanism is quite simple: different fractions of the resulting liquid are distributed during distillation into different containers.

Brief description of the process

The selection of these fractions is carried out in accordance with the concentration of ethanol, the temperature of the vapors, the volume of raw materials. In this case, the so-called "pervach", or "head" (the first fraction of the drink), is not used, because it has a not very pleasant smell (and is also harmful to the human body). It is cut off, according to the temperature and percentage of ethyl, dropwise.

And now the middle faction (or, as it is called in the people, the body of moonshine) usually has no color and has a neutral smell. Its selection takes place at a temperature of 90 to 95 degrees Celsius and a strength of 35-45%, while the liquid burns.

Tails

"Tail" (the last fraction) has a characteristic sharp smell and aroma, as it contains a large amount of fusel oil. And we should carefully watch that they do not fall into the main "body". Then, to get a quality drink, it is recommended to additionally clean it with coal (and, if possible, distil it once more, at the same time it should be done more slowly than before and divided in a clear manner by fractions).

What is the difference between rectificate and distillate and corresponding processes of the same name? It should be remembered that it is practically impossible to produce high-purity alcohol by distillation, even if it is repeated and fractional, as the specific flavor and taste are necessarily present at the beverage obtained. Therefore, to make alcohol in industrial (and in domestic) conditions, rectification is used.

Rectification of pure alcohol

So, we already know what the rectificate and distillate are. The difference between them exists, and big! Rectification is a method for separating mixtures based on the principle of heat exchange between a vapor and a liquid. As a result, we obtain an absolutely pure liquid. And do not confuse the rectification with the re-distillation. This process is different from the above.

Brief description of the process

At the beginning, the containers with moonshine are heated to the boiling point. At this time, the vapors that form during boiling rise on the rectifying columns upward, getting into a special apparatus for condensing steam, called a reflux condenser. That, in turn, is cooled by water.

On the cooled surfaces of the reflux condenser, the vapor begins to condense, forming a phlegm that flows down the columns into a special container. The steam rising up, and the phlegm flowing down, interact with each other. At the same time, heat exchange processes take place. As a result, the upper part contains components that are more easily boiled, which turn into condensate, gathering in a container.

At rectification, the purity of each participating ingredient is not less than 90%. With this method, for example, petrol can be extracted from oil, and in rectified wine, rectified alcohol is obtained (ethanol content is 95%).

What is the difference: distillate and rectificate. What to prefer?

So, we were convinced that these are two completely different liquids. Therefore, answering the questions: "Alcohol rectificate and distillate - what's the difference? And what is better to use for home distilling?" First of all, the following factors should be taken into account:

1. After simple (or even repeated fractional) distillation, the beverages produced at the outlet retain the flavor and flavor of those products that underlie the feedstock.
2. In the process of rectification, all these properties are subject to destruction.

The difference between distillate and rectificate is already in the preparation. The first one is a drink that is made by distilling wine so that it retains the organoleptic characteristic of the raw material source. In other words, if it's calvados, then apples, if whiskey is malt, if cognac is grapes. During the process of distillation, in addition to ethyl, the "spirit" of the drink remains inside - all kinds of impurities that form into an authentic bouquet: a taste with aroma. That's the difference!

Distillate and rectificate are products of distillation. But! The requisition is a refined, purified product, where the organoleptic of the source is "killed" completely, emasculated. Though from a chair, even from the most delicious grapes, but it should turn out with the smell and taste qualities of ethyl, and "nothing personal". Why is the maximum strength of alcohol - 96%? And because the rest is not an admixture, but water, since ethyl is an absorbent, that is, it draws in water. Then, on the basis of pure alcohol, we get different tinctures, liquors, liqueurs. That is, we introduce the organoleptic material no longer of the raw material, but of the flavors - flavor additives.

Instead of an afterword

So, we fix the material: what is the difference between distillate and distillate alcohol? The difference between them is significant. The product obtained during the distillation can "work" on the distillery and further. When placed in oak barrels the remaining components can be oxidized, and the drinks become fragrant. Rectified does not have these properties, it only needs to be diluted. This is the difference. Distillate and rectificate serve different purposes in the production of alcoholic beverages.