Czech J. Food Sci., 2012, 30(5):474-482 | DOI: 10.17221/361/2011-CJFS

Changes in quality parameters of vodka filtered through activated charcoal

Lucie Siříą»ová1, ©árka Přinosilová2, Kateřina Riddellová2, Jana Hająlová2, Karel Melzoch1
1 Department of Biotechnology and
2 Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing company installed on its production premises a filtration device including a charcoal column, and launched test runs during which different filtration conditions were tested. Samples collected during the test runs were analysed by GC-FID and GC-MS with the aim to compare their composition; sensory analysis was an integral part of the evaluation. The results documented a positive effect of charcoal filtration on the quality of produced vodka, which was not reduced when higher flow rates were applied.

Keywords: vodka; spirit; ethanol; activated carbon; GC-FID; GC-MS; sensory analysis; volatile organic compounds

Published: October 31, 2012  Show citation

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Siříą»ová L, Přinosilová ©, Riddellová K, Hająlová J, Melzoch K. Changes in quality parameters of vodka filtered through activated charcoal. Czech J. Food Sci. 2012;30(5):474-482. doi: 10.17221/361/2011-CJFS.
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