What pollution are typical for moonshine?

What pollution are typical for moonshine?

The main problem of untreated moonshine is the specific taste and turbidity. First of all, these are colloidal (suspended) particles and organic compounds (acids, esters, aldehydes, ketones, etc.). These indicators are obtained as an inevitable product in the fermentation process .Some water softener plants also have features that are used in this field.

Let’s talk about the chemical impurities of alcoholic beverages in more detail. 

• Aldehydes and ketones give alcohol astringency and hotness. They are formed mainly during fermentation, but can also be obtained by heat treatment.
• The presence in the finished product of acetic aldehyde is accompanied by a sharp unpleasant odor, propionic – asphyxiating, oily and isovalerianic – sharp fruity. When processing low-quality mash can form: crotonic aldehyde and acrolein, diacetyl, which have a pungent smell and an unpleasant taste. 
• Fusel oils are higher alcohols, which are standard products of alcoholic fermentation. These are mainly butyl, isobutyl and isoamyl alcohols. They have an unpleasant, nauseating smell. As for the flavors, they provide an oily-floral taste.
• Esters are the products of the interaction of acids and alcohols that contain mash. These compounds are formed during fermentation, also during rectification as a result of chemical reactions. They give alcohol floral or fruity smells.
• Volatile acids (propionic, acetic, etc.) are vital products of yeast and other microorganisms.
• These substances negatively affect the taste of alcohol. For example, propionic acid causes bitterness, valerianic, butyric and isobutyric acids have a specific smell of sweat.
• Methanol is a toxic impurity that is strictly regulated in alcohol. It is formed as a result of heat treatment of raw materials during the breakdown of pectins. Methanol is extremely toxic, but usually does not stand out when using high-quality raw materials at home. 
• Sulfur compounds (hydrogen sulfide, mercaptans and thioaldehydes). They have an unpleasant odor. Usually, when using grain raw materials, similar products do not form.
• Ammonia is a decomposition product of mash components. Amines are derivatives of ammonia. As a result of the ingress of such compounds into the water, a putrid odor of alcohol may be observed. At home, they rarely form. 

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