Share

Speed-determining parameters and sensory influence of the formation of 1,1-diethoxyethane during the storage of distillates.

Geschwindigkeitsbestimmende Parameter und Sensorischer Einfluss der 1,1-Diethoxyethanbildung während der Lagerung von Destillaten.

Author(s) : BRANDES W., KARNER M., EDER R.

Type of article: Article

Summary

The influence of pH value and temperature on the speed of the formation of 1,1-diethoxyethane (ethanal diethylacetal) was investigated with hearts of the distillations from plums and apricots as well as with ready to drink plums spirits over a four month's storage period. The results show the substantial importance of the acid catalysis, lowering of the pH value per one unit causing a reduction of the half-life of the reaction by the tenfold. Increasing the storage temperature by 10 °C increases the speed of the reaction by the two- to fourfold. Independently of the formation speed the equilibrium concentration of formed 1,1-diethoxyethane in the ready to drink distillate is close to 10% in relation to the present acetaldehyde quantity. So there is no positive sensory effect of this reaction by a reduction of the ethanol quantity in the distillate. The careful separation of the heads of the distillation and thus of ethanal therefore cannot be replaced by an adequately long storage. An improvement of the sensory quality by the formation of 1,1-diethoxyethane could not be proved by this investigation.

Available documents

Format PDF

Pages: 76-84

Available

  • Public price

    20 €

  • Member price*

    15 €

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Geschwindigkeitsbestimmende Parameter und Sensorischer Einfluss der 1,1-Diethoxyethanbildung während der Lagerung von Destillaten.
  • Record ID : 2006-1356
  • Languages: German
  • Source: Mitteilungen Klosterneuburg - vol. 55 - n. 3-4
  • Publication date: 2005

Links


See the source

Indexing