Studies on the Distillation Operation of Baikha-ju

백하주의 증류조작에 관한 연구

Baikhaju, the traditional Korean rice wine was brewed and distilled at various conditions-at different pressure (760, 460, 260 mmHg), different reflux ratio (3.1 : 1, 1 : 1) and different column conditions (packed and unpacked), and distillation operation was investigated. The sample wine, Baikhaju showed alcohol content of 14.2%, acidity 8.3 (g/100 ml), ethyl acetate 49 ppm, fusel oil 657 ppm. As the distillation was proceeded, alcohol concentration of distillate was decreased and that was higher in atmospheric pressure rather than reduced pressure. When the pressure was increased, the slope showed the relation of alcohol concentration between still liquid and vapour was increased, and also as the reflux ratio was increased, alcohol concentration of distillate was increased, and that was 0.56 mole at the reflux ratio 3.1 : 1 at atmospheric pressure, where 0.54 mole at 1 : 1 reflux ratio. As the distillation was proceeded, the rate of distillation was decreased, and that was higher values in the reduced pressure than atmospheric pressure. The maximum value (0.14 ml/s) of rate of distillation was observed in the packed column at 260 mmHg. As the reflux ratio was increased, the rate of distillation was decreased, and that was 0.05 ml/sec at reflux ratio 3.1 : 1 at atmospheric pressure, where 0.06 ml/sec at 1 : 1 reflux ratio.

백하주의 증류현상을 살피보기 위하여 전통약주인 백하주를 제조하고 압력(760, 460, 260 mmHg)과 환류비(3.1 : 1, 1 : 1) 및 충전물질의 유무에 따른 증류조작에 대하여 연구한 결과는 다음과 같다. 백하주의 alcohol함량은 14.2%, 산도는 8.3 g/100 ml, ethyl acetate는 49 ppm, fusel oil은 657 ppm이었다. 증류가 진행됨에 따라 증류액의 alcohol 농도는 감소하였으며, 분액별 alcohol 농도는 상압이 감압 보다 높았다. Still액과 증기상의 alcohol 농도의 관계를 나타내는 기울기는 압력이 높을수록 크게 나타났다. 비환류시 증류종말점은 8분액 이었지만 환류시는 5분액 이었다. 또한 환류시 alcohol 평균농도는 환류비가 높을수록 증가하였으며, 상압상태에서 환류비가 3.1 : 1과 1 : 1 일 때 각각 0.56, 0.54 mole이었다. 증류속도는 증류가 진행됨에 따라 감소하였으며, 상압보다 감압에서 빨랐고 충전상태의 260 mmHg에서 0.14 ml/sec로 가장 빨랐다. 환류시는 환류비가 높을수록 감소하였고 평균 증류속도는 상압상태에서 환류비가 3.1 : 1과 1 : 1일 때 각각 0.05, 0.06 ml/sec이었다.