Cutty Posted June 1, 2011 Share Posted June 1, 2011 Hello All, When producing Gin, using the maceration/distillation process, what is the impact of solvent proof on the quality of the final distillate? I would assume the degree of extraction, of individual compounds, will be affected by the proof, owing to the relative solubilities of given compounds to water or ethanol (e.g. salts have a higher solubility in water compared to ethanol, and therefore would be extracted to a greater extent in a low proof solvent compared to a high proof). Obviously salts would be inconsequential as they wouldn't come over in the distillation, but the same concept must hold true for other compounds that are volatile enough to come over. Maybe an add-on to my question should be; Are there any flavor and aroma compounds that can be effected by the proof of the maceration liquor? Cheers, Ian Link to comment Share on other sites More sharing options...
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