Changes in quality parameters of vodka filtered through activated charcoal

• Published in: Czech Journal of Food Sciences 2012-01, Vol.30 (5), p.474-482
• Main Authors: Siristova, L., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Biotechnologie, Prinosilova, S., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Analyzy Potravin a Vyzivy, Riddellova, K., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Analyzy Potravin a Vyzivy, Hajslova, J., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Analyzy Potravin a Vyzivy, Melzoch, K., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Biotechnologie
• Format: Article
• Language: English
• Subjects: ACETALDEHIDO; ACETALDEHYDE; ACTIVATED CARBON; Activated charcoal; AGUARDIENTES; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; BEVERAGE INDUSTRY; CALIDAD; CARBON ACTIVADO; CARBON VEGETAL; CHARBON ACTIF; CHARBON DE BOIS; CHARCOAL; CHEMICAL COMPOSITION; CHROMATOGRAPHIE EN PHASE GAZEUSE; COMPOSE ORGANIQUE; COMPOSE VOLATIL; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; COMPUESTO VOLATIL; COMPUESTOS ORGANICOS; CROMATOGRAFIA DE GASES; DEBIT; DISTILLING INDUSTRY; EAU DE VIE; ENSAYO; ESPECTROMETRIA DE MASAS; ETANOL; ETHANOL; FILTRACION; FILTRATION; FLAVEUR; FLAVOUR; FLOW RATE; Flow rates; Flow velocity; FOOD INDUSTRY EQUIPMENT; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY; GASTO; gc-fid; gc-ms; http://www.fao.org/aos/agrovoc#c_10677; http://www.fao.org/aos/agrovoc#c_10893; http://www.fao.org/aos/agrovoc#c_11097; http://www.fao.org/aos/agrovoc#c_12421; http://www.fao.org/aos/agrovoc#c_12521; http://www.fao.org/aos/agrovoc#c_1503; http://www.fao.org/aos/agrovoc#c_15934; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_2337; http://www.fao.org/aos/agrovoc#c_24933; http://www.fao.org/aos/agrovoc#c_25773; http://www.fao.org/aos/agrovoc#c_2900; http://www.fao.org/aos/agrovoc#c_2989; http://www.fao.org/aos/agrovoc#c_3030; http://www.fao.org/aos/agrovoc#c_5384; http://www.fao.org/aos/agrovoc#c_5399; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_7309; http://www.fao.org/aos/agrovoc#c_7683; http://www.fao.org/aos/agrovoc#c_78; http://www.fao.org/aos/agrovoc#c_895; INDUSTRIA DE BEBIDAS; INDUSTRIA DE LA DESTILERIA; INDUSTRIE DE LA DISTILLERIE; INDUSTRIE DES BOISSONS; MAQUINARIA INDUSTRIA ALIMENTARIA; MASS SPECTROMETRY; MATERIEL POUR INDUSTRIE ALIMENTAIRE; METANOL; METHANOL; ORGANIC COMPOUNDS; ORGANOLEPTIC ANALYSIS; ORGANOLEPTIC PROPERTIES; PROPIEDADES ORGANOLEPTICAS; PROPRIETE ORGANOLEPTIQUE; QUALITE; QUALITY; SABOR; sensory analysis; Sensory evaluation; SPECTROMETRIE DE MASSE; spirit; SPIRITS; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE ALIMETOS; TESTAGE; TESTING; VODKA; VOLATILE COMPOUNDS; volatile organic compounds
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/361/2011-cjfs

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. The quality was not reduced when higher flow rates were applied.