Thermodynamics Research Center / ThermoML | Journal of Chemical and Engineering Data

ABSTRACT

For alcoholic beverages such as beer, downstream processing for either dealcoholisation or off- flavor removal requires both quantitative data and suitable predictive methods. Along with experimental investigations, we use a method initially developed for studying solubility of gases in two or more miscible liquid solvents to monitor the effect of ethanol on air-water partition coefficient of three major flavors found in beer namely isoamyl alcohol, ethyl acetate, and isoamyl acetate. In the ethanol concentration range between 0 and 15%(v/v) a slight linear increase in Henry!-s solubility coefficient was observed, which seems to increase more strongly between 15 and 20%(v/v). This overall behavior can be captured well using Henry coefficients for aqueous binary, and ternary systems together with the Wohl expansion for excess Gibbs free energy coupled with the one-parameter Margules equation. Wohl!-s expansion parameter for ethanol-water is introduced based on Van !-t Hoff parameters; Henry coefficients for binary water-flavor solutions could as a result be described in the range of 30 to 60centsaC.