Gas chromatographic and chromate-mass-spectrometric determination of the composition of homemade alcoholic beverage
Abstract
In this paper, the composition of alcoholic beverage (moonshine) prepared at home has been determined by chromatographic and chromato-mass-spectrometric methods. It is established, that the product which has not passed secondary distillation, contains a sufficient quantity of harmful components. The list of components which are formed in the course of preparation and storage of moonshine, on which structure it is possible to estimate quality of production is defined. The ideal proportion of components of initial raw materials necessary for preparation of qualitative moonshine is established. It is defined by chromatographic method that at observance of correct technology of distillation of broth, the ready product is maximally cleared of harmful components. The most toxic substances are in the head and tail fractions of distillation. Chromato-mass-spectrometric method shows the impact of the product enrichment process on its strength and chemical composition. It was found that cherry significantly reduces the strength of an alcoholic beverage in contrast to dried apricots, but at the same time in its composition has a fairly wide range of substances.
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