Running head: DISTILLATION OF WINE 1

Distillation of Wine

Name

Institution
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Abstract

The manufacturing of brandy is usually done through a detailed process that involves

separating alcohol from wine. This is the primary purpose for setting up a Distillation of Wine

Lab. The process of separating the alcohol from the wine is referred to as distillation and the

distilled product is known as brandy. The fraction that is first collected during the distillation

process is done during the period at which temperature ranges between eighty-one degrees

Celsius and eighty-five degrees Celsius. Between eighty-five degrees Celsius and a hundred

degrees Celsius, the second fraction from the distillation process is collected.

In order to measure the density, the mass and volume of the mixture must be first noted.

Thereafter, the percentage of alcohol in the mixture must be determined by using the Density vs

Percent Alcohol of Aqueous Ethanol Solutions chart. However, during this process, there was a

problem with the data collected. It was noted that the density of the fraction first collected

between 81 and 85 degrees Celsius was 0.894g/ml and alcohol percentage stood at 60%. This is

lower when contrasted against the density of the fraction collected between 85 to 100 degrees

Celsius which was 0.761g/ml and the percentage of the alcohol stood at 100%. Based on the

proof test, the first sample did not properly distill while the second sample distilled properly.
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Introduction

This experiment was aimed at determining if it was possible to create brandy by distilling

alcohol from wine. In conducting this experiment, we decided to use Chardonnay. After distilling

Chardonnay, the two fractions are collected. To extract brandy from the wine, heat is applied to

the wine in the distillation flask until the wine begins to evaporate. This heat forces the wine to

change from the liquid state into gaseous state. The gaseous wine then passes through the

condenser which returns it into its liquid state again. In the liquid state, the wine moves into the

graduated cylinder where the condensed liquid is collected. It must be remembered that when the

temperatures are between 81 and 85 degrees Celsius and the second sample when the

temperatures are between 85 and 100 degrees Celsius. Both fractions must be collected

separately. Using the density formulae, the density of the distillate is calculated. The density of

the fractions is then compared against the density from the Density vs. Percent Alcohol of

Aqueous Ethanol Solutions chart.

For the first sample, the density is 60% while the density of the second sample is 100%.

Definition of New Terms

Distillation: This is the process through which components or substances of a liquid mixture are

separated through selective evaporation and condensation.

Brandy: This is a product of the distillation of alcohol and wine and is usually a spirit.

Chemicals

H2O

Ethanol

Results and Discussion

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The first step in the distillation process is the assembling and setting up of the distillation

apparatus. Into a distillation flask, 75 milliliters of wine and a chip are added. The contents of the

distillation flask are then heated. When the temperature hits 81-85 degrees Celsius, the first

sample is collected from the condenser. The second distillate should be ready for collection when

the temperature rises beyond 85 degrees Celsius. This second distillate should be collected in a

separate flask. Continue collecting the distillate until the temperature gets to between 98-100

degrees Celsius. The next step is the calculation of the densities of the distillate that is the brandy

by calculating each volume collected during the two phases.

The results show the percentage of alcohol in the brandy calculated from Density vs. Percent

Alcohol of Aqueous Ethanol solution chart and the proof rating of brandy by the multiplication

of the percentage of alcohol contained in the brandy by two.

Finally, we are required to use three watch glasses to conduct a proof test and record

whether the contents in each watch glass combusts or does not combust.

Results and Discussion

Distillation Fraction Data

81 to 85 Degrees Celsius 85 to 100 Degrees Celsius

Weight of graduated cylinder 75.60g 109.08g

+ brandy:
Weight of graduate cylinder: 68.00g 93.10g
Weight of Brandy: 7.60g 15.98g
Volume of brandy in cylinder: 8.5ml 21.0ml
Density of brandy 0.894g/ml 0.761g/ml
% Alcohol in brandy (from 60% 100%

table):
Proof rating of Brandy: 100 200

Proof Test

Identity of Sample Burns or Does Not Burn

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81 to 85 Degrees Celsius Does not burn

85 to 100 Degrees Celsius Burns
Chardonnay Does not burn

Ex: 81 to 85 Degrees Celsius

(Weight of graduated cylinder + brandy)-( Weight of graduate cylinder)= Weight of Brandy

75.60g-68.00g=7.60g

Density=mass/volume

M=7.60g

V=8.5ml

D=7.60g /8.5ml =0.894g/ml

It should have been expected from the data collected that the wine distilled at temperature

81-85 degrees Celsius contained a higher percentage of alcohol compared to the sample collected

between the temperatures of 85-100 degrees Celsius. However, basing our calculations on the

results of this experiment, the second fraction has a higher percentage of alcohol and should have

a higher proof. The percentage of alcohol in the second sample is, however, higher. The first

fraction should have had both a higher percentage of alcohol and proof as well. The second

fraction was expected to have a lower percentage of alcohol.

To determine whether the liquids from the experiment were flammable or not, we

conducted the proof test. However, the results did not turn out to be what was expected. The first

of our samples did not combust but the second did combust. This is because the first sample had

a lower concentration of alcohol compared to the second sample. We were expecting that the

sample that would light on fire would be the first sample given that the second sample and the

chardonnay were not expected to contain enough alcohol to facilitate combustion.

Measurement of Error
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Triple beam balance= +/-0.05g

Graduated cylinder= +/-0.5ml

Conclusion

It is our conclusion from the experiment that as the distillation goes on, the proof rating

of brandy decreases as alcohol evaporates from the mixture. This is due to the fact that as the

temperature of the wine increases, more water is extracted when compared to that of alcohol.

However, this lab is expected to show that wine when exposed to high temperatures decreases

the percentage of alcohol in brandy. In this case, however, we may have had our calculations

jumbled up but we are cognizant of what the right outcome of the experiment should have been.

This experiment sustains the theory that it is possible to separate two liquid substances through

distillation as long as the two liquids have different boiling points.

Questions

1. Discuss the phenomenon of rain, in terms of vaporization and condensation. Is rain-

water distilled water?

Billions of water droplets combine to form cloud. These droplets are a product of water

from oceans, seas, fresh water streams among others evaporating. The vapor then rises

upwards until it reaches saturation point where it cools. This, however, is not sufficient

enough to cause the vapor to condense as the droplets of water formed ends up

evaporating. Precipitation occurs if the weight of the water droplets is more than the
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upward resistance motion that was responsible for the clouds to form and this upward

resistance motion is largely responsible for the suspension of the droplets in air.

Rain is therefore formed when the water vapor in the atmosphere condenses to create

clouds because of hot temperatures in the atmosphere. Higher temperatures and increases

in humidity cause rainfall. This therefore means that water from the rain is not distilled

and as such is not clean water.

2 What happens to the proof-rating of the brandy, as the distillation process

continues? Why?
The proof rating of brandy becomes low due to the fact that the remaining alcohol which

was obtained at temperatures above 85 degrees Celsius evaporated and reduced the

amount of alcohol. It goes without saying therefore that the more the wine distillate, the

lesser the alcohol presence.