Gas chromatography and capillary electrophoresis for studying the chemical composition of aged grain distillates
Abstract
Production of alcoholic beverages with specific qualitative characteristics requires deep understanding of the nature of physicochemical transformations occurring during each stage of the production process. Ageing of grain distillates in oak barrels is an important part of the production of whisky. A large number of technological schemes and a variety of raw materials used account for a significant difference in the chemical compositions of grain distillates. Standards regulating the production of whisky and grain distillates provide a general approach to the identification of aldehydes, fusel alcohols, esters, and methyl alcohol and suggest chemical analysis methods, which, unfortunately, do not fully meet the modern production requirements. In our study, we implemented a method for the identification of 48 differentiated compounds common for grain distillates based on gas chromatography, gas chromatography-mass spectrometry, and capillary electrophoresis. The suggested method allowed us to study the dynamics of the ion composition and volatile organic impurities in grain distillates depending on the duration of the contact and the degree of heat treatment of oak chips. The study showed that variable factors affect the chemical composition of grain distillates. The study demonstrated that the compositions of volatile organic impurities were dominated by fusel alcohols, with the largest concentrations registered for isoamylol (333.6 mg/dm3), isobutanol (322.73 mg/dm3), and 1-propanol (229.97 mg/dm3). As per esters, the largest concentration was observed for ethyl acetate (417.3 mg/dm3). As for the ion composition of grain distillates, anions demonstrated the largest concentrations of acetates (127.1 mg/dm3) and cations demonstrated the largest concentrations of potassium (9.16 mg/dm3) and sodium (4.64 mg/dm3). The study also determined the characteristic ranges of mass fractions for each target analyte. The obtained results can be used for a more detailed analysis of the chemical composition of grain distillates. They can help to determine dependences in the variable chemical composition of distillates and facilitate the development of innovative techniques aimed at enhancing the production of alcoholic beverages
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References
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