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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Vacuum distillation extracts volatile flavor compounds at low temperatures, preserving heat‑sensitive aromatics.
Origin: Industrial Revolution (19th century) — Europe
See full technique reference →By reducing the ambient pressure to 10–20 mbar, the boiling point of water and other volatiles drops to 30–80 °C, allowing selective evaporation of aromatics while leaving sugars and polysaccharides largely intact. The process relies on the Clausius–Clapeyron relation to lower vapor pressures, enabling gentle extraction over 30–120 min.
Primary Reaction
Vaporization of volatile flavor compounds under reduced pressure
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Key Variables