Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 53

Polyols are characterized by the presence of several hydroxyl radicals in the same linear or cyclic molecule. In general, an accumulation of hydroxyl radicals in a compound raises the boiling point considerably (Table 2.2) due to the large number of hydrogen bonds, as well as increasing its viscosity and anti‐freeze properties. Parallel increases are observed in solubility and sweetness. Sugars are good examples of polyols.

TABLE 2.2 Impact of the Number of Hydroxyl Groups on the Boiling Point of Alcohols

	Alcohols and polyols	Boiling point(°C)
Ethanol	CH3−CH2OH	78
Ethyleneglycol	CH2OH−CH2OH	198
Glycerol	CH2OH−CHOH−CH2OH	290