Distillat

Distillat is a term referring to the liquid product obtained by distillation, the process of separating components of a liquid mixture based on volatility. In English, distillate is the common form, but distillat appears in some languages and historical texts as a cognate or variant spelling. Distillates are produced from a wide range of feedstocks, including water-alcohol mixtures, plant materials, crude oil fractions, and chemical solutions.

Production involves heating the feedstock to vaporize the more volatile components, then condensing the vapors to yield a liquid phase separate from heavier residues. Methods include simple, fractional, vacuum, and steam distillation. Equipment such as stills, condensers, fractionating columns, and receivers are used. The composition of a distillat depends on feedstock, temperature, pressure, and residence time, yielding a spectrum from light volatiles to heavier fractions.

Applications are broad: in chemistry and industry as solvents and reagents; in the food and beverage sector for spirits; in perfumery and essential oil production; in petroleum refining as light distillates used as fuels or feedstocks; and in environmental testing as standards for volatile organic compounds. Purity and composition are validated by analytical techniques such as gas chromatography and spectroscopy; regulatory and quality standards may class distillates by grade (e.g., fuel, solvent, or pharmaceutical grade).

Safety and handling require attention to flammability and toxicity, adequate ventilation, and appropriate storage to minimize evaporation and cross-contamination. Environmental and regulatory considerations include limits on volatile organic compounds and compatibility with materials of construction. See also distillation, distillate, and volatility.