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
For the first sample, the density is 60% while the density of the second sample is 100%.
Distillation: This is the process through which components or substances of a liquid mixture are
Brandy: This is a product of the distillation of alcohol and wine and is usually a spirit.
Chemicals
H2O
Ethanol
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
Alcohol of Aqueous Ethanol solution chart and the proof rating of brandy by the multiplication
whether the contents in each watch glass combusts or does not combust.
+ 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
75.60g-68.00g=7.60g
Density=mass/volume
M=7.60g
V=8.5ml
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
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
Measurement of Error
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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
Questions
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
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