The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Esterification of Alcohols with Organic Acids during Distilled Spirit Distillation

증류식 소주 증류중 유기산에 의한 에스테르화

  • Published : 2002.12.01
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Abstract

The esterification of alcohols with acetic acid, lactic acid and citric acid was carried out in batch during the second distillation. Effect of various parameters, e.g. pH of reactant base spirit, temperature of distillation, time of distillation were studied. The parameter of distillation temperature was modified by atmospheric distillation and pressure distillation. The pressure(1.9 atm.) distillation was used in order to react and distill at high temperature. Compared with the base spirit concentration, ethyl acetate, ethyl lactate and iso-amyl acetate in esterification distillate increased by 2,890%, 6,410% and 52%, respectively. Major factors of the esterification with organic acids in distilled spirit making were molecular weight of the organic acid and pH of reactant base spirit.

증류주에서 중요한 향미 물질인 에스테르 생성과정을 알아보기 위하여 발효완료 술덧에 알코올과 함께 존재하는 초산, 젖산, 구연산 같은 유기산의 종류별, pH별, 증규 온도별로 에스테르 생성 과정을 실험하였다. 유기산의 종류별 실험에서 생성 에스테르량은 ethyl acetate가 기주에 비해 최고 2.890%, ethyl lactate가 최고 6,410% 린 iso-amyl acetate가 최고 52% 증가하였다. 에스테르차시 pH는 중요한 요인이며, 초산첨가 에스테르화 증류액의 ethyl acetate의 경우 pH 3.0이 pH 4.5보다 2,804% 증가하였고. 젖산 첨가 에스테르화 증류액의 ethyl lactate의 경우 pH 3.0이 pH 4.5보다 1,092% 증가하였다. 에스테르화 증류온도는 초산첨가 에스테르화 가압(약 1.9 기압) 증류액은 상압(1기압) 증류액보다 ethyl acetate 생성은 18% 증가하였고, iso-amyi acetate 생성은 24% 감소하였고, 젖산첨가 데스테르화 가압 증류액은 상압 증류액보다 ethyl-lactate 생성이 33% 증가하였다. 에스테르화 증류시간은 pH 3.0에서는 ethyl acetate 생성은 반응시간 240분으로 충분하고, ethyl lactate 생성은 30된 이상 긴 반응 시간이 필요하였다. 결론적으로 증류주 제조에 있어서 2차 증류시 1차 증류액에 유기산을 첨가하여 증류하면 에스테르량이 증가한 2차 증류액을 얻을 수 있었다.

Keywords

References

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