A study of the composition of alcohol liquids on different plates of a fractionation column of indirect action during purification of alcohol obtained from normal and defective molasses, and from starch raw material, showed that there were two local strength minima in the lower part of the column and on the plates (adjacent and feed). Aldehydes behaved as a typical head impurity; a noticeable increase in their concentration occurred only on the highest plates in the fractionation column. In the zone of the column containing liquids of a strength of 86 to 94% alcohol by weight a sharply pronounced local maximum of ester accumulation were observed, provisionally designated as intermediate, whose presence is apparently one of the causes of the specific sharp taste of alcohol obtained from molasses. These esters hinder the obtaining of high-grade alcohols which are standard in respect to ester content and oxidizability test. Reduction with 0.05N KMnO/sub 4/ occurs most rapidly with alcohol liquids in the zone of ester accumulation; purification of alcohols obtained from grain and potato raw material resulted in no zones of ester accumulation in the column.