Psychedelia.dk

Da alm. bage- og bryggær, S. cerevisiae, ikke besidder egenskaberne til methanolproduktion, tror jeg ikke at methanolniveauet i øl og andre alkoholiske drikke, er større end methanolniveauet i f.eks. nogle frugtjuicer, som skyldes enzymatisk demethylering af i hvert fald én type hemicellulose...og her taler vi om koncentrationer nede omkring detektionsgrænsen altså faktisk ubetydeligt.

Jævnfør ovenstående, er det ikke utænkeligt at stærk alkohol/destillat indeholder mindre methanol end et fermenteret råprodukt, men jeg nu kunne godt tænke mig at se noget troværdigt reference på påstanden...jeg er åben for info, hvis bare det er velargumenteret

Vh CC

If you started with a mixture (fermented wash) that is mostly water & ethanol, with trace amounts of methanol, propanol, etc. then the net result will be that the most volatile components will tend to rise in greater quantity up the column than their less volatile cousins, and will be found in greatest concentration at the top. This would mean that methanol, the most volatile of the lot, will win the race and you will able to collect it and set it aside. This continues until you have collected all of the "heads" (components that are more volatile than ethanol), and you can then collect just ethanol with a trace of water. You cannot get rid of that small amount of water, as once you reach a mix of 96.5% ethanol/water, with a boiling point of 78.2 deg C, then you have reached a stable mix that no amount of re-boiling and re-condensation can change (at normal atmospheric pressure).