Abstract
The aim of this publication is to identify transitional equilibrium of hydroxyl proton of ethanol and water in various vodkas and flavored vodkas produced in Ukraine. The methods used in the work is 1 H nuclear magnetic resonance (NMR) spectroscopy. This work has established fundamentally new aspects related to an internal mechanism of transitional thermodynamic equilibrium in the finished product $ v odka or flavored vodka. Transitional equilibrium is characterized by the presence of two separate signals H2O and EtOH. Also the transitional equilibrium assumes a presence of a subtle signal of EtOH. Presence of this signal characterizes transition from steady to unsteady equilibrium.
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