Determination of the Percentage Ethanol from Gilbeys Vodka by Fractional Distillation Method

Abstract Vodkas are beverages that contain percent alcohol ranging from 35-70. This study sought to determine percentage ethanol from Gilbeys vodka through fractional distillation. Thirty millilitres of Gilbeys vodka which contains 40% alcohol was introduced to a fractional distillation set. The sample was heated using a typical alcohol lamp. The volume of the distillate was recorded subsequently together with the temperature. Heating was done after the set up reaches 97C. Seventeen and 8/10 millilitres of distillate was obtained. The azeotrope was determined to be three millilitres. The ethanol content was computed to be 10%. A 22.33% of loss and a 48.33% of error was also obtained. Flammability test was done to the first and last 0.5mL of the distillate. The first 0.5 mL was recorded flammable and the latter did not. The result obtained with the percent alcohol in the Gilbeys vodka was far from what was claimed by the manufacturer. The percent error computed was also too high. These negative results obtained were due to the high volatility of ethanol. It may also be due to the very high temperature of heating for in fact; ethanol boils at 70C.

Introduction Vodka is made by distillation of fermented substances such as grains, potatoes, or molasses. Traditionally prepared vodkas had an alcoholic content of 38% by volume. Today, the standard Polish, Russian and Lithuanian vodkas are 40% abv (80 proof), although many non-export Russian brands are sold at 38%. The European Union has established a minimum of 37.5% alcohol by volume content for any European vodka to be named as such.[1][2] Products sold as vodka in the United States must have an alcoholic content of 40% or [3] more. Homemade vodka, referred to as "samogon" in Russia and Ukraine, sometimes has an ABV as high as 62%. Vodka is traditionally drunk neat in the vodka belt countries of Eastern Europe and around the Baltic Sea. It is also commonly used in cocktailsand mixed drinks, such as the Bloody Mary, the Screwdriver, the Sex on the Beach,

the White Russian, the Black Russian, the vodka tonic, and the vodka martini. According to the Gin and Vodka Association (GVA),[4] the first documented production of vodka, stemming from the Russian word 'voda' meaning water,[5] was in Russia in the late 9th century. The first known vodka distillery was documented almost two hundred years later at Khylnovsk, Russia, as reported in the Vyatka Chronicle of 1174. Poland lays claim to having distilled vodka even earlier in the 8th century but as this was a distillation of wine it would be more appropriate to consider it a crude brandy. What could be identified as vodka first appeared in Poland in the 11th century when they were called 'gorzalka', originally used as medicines.[6] Encyclopdia Britannica writes that vodka originated in Russia during the 14th century.[7]

For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% as only this amount is reachable by means of natural fermentation. The still allowing fordistillation the "burning of wine" was invented in the 8th century.[14] Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodkas are made from potatoes, molasses, soybeans, gra pes, rice, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses be allowed to be branded as "vodka", following the traditional methods of production.[8][9] A common property of vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing including the

addition

is sometimes done in the still during distillation, as well as afterwards, where the distilled vodka is filtered through activated charcoal and other media to adsorb trace amounts of substances that alter or impart offflavors to the vodka. However, this is not the case in the traditional vodka producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavours and characteristics of their products. The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of "fore-shots" and "heads" and the "tails." These components of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that impact the usually desired clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste is improved and clarity is enhanced. In contrast, distillery process for liquors such as whiskey, rum, and baijiu allow the "heads" and "tails" to remain, giving them their unique flavours. Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or

of flavourants.

Filtering

not. Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka is diluted with water prior to bottling. This level of distillation is what truly separates a ryebased vodka (for example) from a rye whisky; while the whisky is generally only distilled down to its final alcohol content, vodka is distilled until it is almost totally pure alcohol and then cut with water to give it its final alcohol content and unique flavour, depending on the source of the water.[10] This study primarily sought to determine the percentage of ethanol in Gilbeys vodka. On the other hand, it also determines the percent error, percent loss and azeotrope. Methodology
Raw materials (Gilbeys Vodka) Fractional Distillation Distillate / Residue

3. Half a millilitre and temperature of distillate was obtained and recorded subsequently until the last drop at 97C. 4. The total volume of distillate and residue was measured through a graduated cylinder. 5. Flammability test was done to the first and last 0.5mL of the distillate. 6. A line graph was plotted to determine the azeotrope of the distillate. 7. With the azeotrope, percent ethanol was computed. [%ethanol= (Vazeotrope / Vs ) x 100] 8. Using the volumes of residue and distillate, percent loss was determined. [%loss= ({Vs {Vr 100]
+

Vd }}/ Vs ) x

9. Percent error was computed using the volume of theoretical and experimental yield [% error= |T-E/T| x 100 Results After performing the entire procedure, the following results were recorded. I.

Results

Computations

Flammability test

1. Thirty millilitres of Gilbeys vodka was introduced to a previously set fractional distillation set. 2. First 0.5 mL of the distillate was obtained in a test tube and temperature was recorded.
This graph shows the azeotrope which was listed to be 1-4 mL. This means that the experiments azeotrope is 3mL. II. This table shows the result of the flammability done in the first and last

0.5mL obtained distillate. The first was positive which means that it contains alcohol and the latter was negative which proves water constituent. Flammability test First 0.5 mL Last 0.5mL III. Flammable Not flammable

ethanol in its product and obviously, it was not proved in the experiment. The result obtained was lower than what is expected. This is a result of too high volatility of ethanol. It is also with the manufacturing and the temperature of distillation was too high that it reached 97C. The % loss was computed using the volumes of residue and distillate obtained. This shows the percent recovery present in the experiment. The total of the two which is 23.3 mL out of 30 mL of sample or 22.33% of loss is not a bad result. It shows proximal accuracy of distillation process. However it may have been reduced if not with some inevitable factors like volatility and other characteristics of ethanol which is present in the sample. The % error obtained was 48.33%. It was computed with the theoretical and experimental yield values. The experimental yield which was 17.8 mL was way higher than the theoretical yield which was 12mL. This is caused by the boiling point of ethanol which is 70C. Heating was extended until the temperature reached 97C way higher than the previously said boiling point of ethanol. In this case, water was already being distilled making the volume of distillate higher than what is expected. Further studies and experiments are recommended in the determination of percent ethanol in Gilbeys Vodka. Fractional distillation is a process in separating two miscible liquids like water and alcohol. The principle of separation is involved. References

The volume of the distillate and residue after distillation was recorded and is shown on the table below. Volumes obtained distillate residue 17.8mL 5.5mL

IV.

After the experiment, %ethanol, % loss and % error was determined and results are shown in this graph. Computed results

% ethanol % loss % error

10% 23.33% 48.33%

Discussion The volume of azeotrope was obtained by plotting the volume and temperature of distillate in a line graph. Three millilitres was recorded to be its azeotrope. This was used in the determination of % ethanol present in the distillate. Obviously, 3mL result of azeotrope indicates a lower than normal or desired result. The % ethanol was computed using the azeotrope and it showed that the distillate contains 10% of ethanol. The manufacturer of the vodka claimed 40%

1. ^ Production of vodka by Gin and Vodka Association, The Internet Archive "European Parliament 2. ^ legislative resolution of 19 June 2007 on the proposal for a regulation of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks". 3. ^ "United States Code of Regulations Title 27, 5.22(a)(1)". United Government Printing Retrieved 2011-05-31 Federal Section States Office.
a b

December Wings article

2006 Blue

10. ^ Distilled Water, With A Kick, Robert Hess

4. ^ The Gin and Vodka Association (GVA), Cross Keys House, Queen St., Salisbury, Wiltshire, UK. Page stored at the Internet Archive 5. ^ http://www.britannica.com/EBch ecked/topic/631781/vodka 6. ^ http://classicweb.archive.org/web/200801050 95200/www.ginvodka.org/history/ originvodka.html Briffault (1938). The 7. ^ Robert Making of Humanity, p. 195 8. ^ a b "EU Farm Chief Warns of Legal Action in Vodka Row",a 25 October 2006 Reutersarticle 9. ^ a b Alexander European Vodka Stubb, The Wars, a