Changes in quality parameters of vodka filtered through activated charcoal
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 lau...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2012-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0011_changes-in-quality-parameters-of-vodka-filtered-through-activated-charcoal.php |
| _version_ | 1797899735968776192 |
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| author | Lucie Siříšťová Šárka Přinosilová Kateřina Riddellová Jana Hajšlová Karel Melzoch |
| author_facet | Lucie Siříšťová Šárka Přinosilová Kateřina Riddellová Jana Hajšlová Karel Melzoch |
| author_sort | Lucie Siříšťová |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:33:36Z |
| format | Article |
| id | doaj.art-4780ed1780b34aed929ffdd37c067163 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:36Z |
| publishDate | 2012-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-4780ed1780b34aed929ffdd37c0671632023-02-23T03:27:52ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-10-0130547448210.17221/361/2011-CJFScjf-201205-0011Changes in quality parameters of vodka filtered through activated charcoalLucie Siříšťová0Šárka Přinosilová1Kateřina Riddellová2Jana Hajšlová3Karel Melzoch4Department of Biotechnology andDepartment of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Biotechnology andThe 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0011_changes-in-quality-parameters-of-vodka-filtered-through-activated-charcoal.phpvodkaspiritethanolactivated carbongc-fidgc-mssensory analysisvolatile organic compounds |
| spellingShingle | Lucie Siříšťová Šárka Přinosilová Kateřina Riddellová Jana Hajšlová Karel Melzoch Changes in quality parameters of vodka filtered through activated charcoal Czech Journal of Food Sciences vodka spirit ethanol activated carbon gc-fid gc-ms sensory analysis volatile organic compounds |
| title | Changes in quality parameters of vodka filtered through activated charcoal |
| title_full | Changes in quality parameters of vodka filtered through activated charcoal |
| title_fullStr | Changes in quality parameters of vodka filtered through activated charcoal |
| title_full_unstemmed | Changes in quality parameters of vodka filtered through activated charcoal |
| title_short | Changes in quality parameters of vodka filtered through activated charcoal |
| title_sort | changes in quality parameters of vodka filtered through activated charcoal |
| topic | vodka spirit ethanol activated carbon gc-fid gc-ms sensory analysis volatile organic compounds |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0011_changes-in-quality-parameters-of-vodka-filtered-through-activated-charcoal.php |
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