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Changes in quality parameters of vodka filtered through activated charcoal

Author

Listed:
  • Lucie Siříšťová

    (Department of Biotechnology and)

  • Šárka Přinosilová

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Kateřina Riddellová

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Jana Hajšlová

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Karel Melzoch

    (Department of Biotechnology and)

Abstract

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.

Suggested Citation

  • Lucie Siříšťová & Šárka Přinosilová & Kateřina Riddellová & Jana Hajšlová & Karel Melzoch, 2012. "Changes in quality parameters of vodka filtered through activated charcoal," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 474-482.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:361-2011-cjfs
    DOI: 10.17221/361/2011-CJFS
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    Cited by:

    1. Isabel PAZ & Ascensión FERNÁNDEZ & Carmen MATÍAS & Gabriel PINTO, 2014. "Effect of temperature on the evolution of colour during the maceration of fruits in liquor," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 90-95.

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