Changes in quality parameters of vodka filtered through activated charcoal

Lucie Siříšťová, Šárka Přinosilová, Kateřina Riddellová, Jana Hajšlová and Karel Melzoch
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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

Czech Journal of Food Sciences, 2012, vol. 30, issue 5, 474-482

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.

Keywords: vodka; spirit; ethanol; activated carbon; GC-FID; GC-MS; sensory analysis; volatile organic compounds (search for similar items in EconPapers)
Date: 2012
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:361-2011-cjfs

DOI: 10.17221/361/2011-CJFS

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