Abstract
3 JSC «LUX», Ukraine Abstract. The aim of the publication is to study the mechanisms of transformation of ethanol protons (ethyl rectified spiritERS) and water (softened by usin g Nacationization) in the process of creating aque ous� alcoholic mixtures (AAM). The methods used in the work: 1 H nuclear magnetic resonance (NMR) spectroscopy of AAM; methods of definition of physicochemical and organoleptic characteristics of water, ethanol, AAM. In this paper, we have established fundamentally new features in the process of creating AAM that are directly dependent on the time of contact with water and ERS. We have experimentally established the dependence rate of accomplishment of thermodynamic equilibrium and its character, as well as obtaining conditions of optimal organoleptic characteristics of AAM prepared with the softened water using Nacationization and ERS.
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