INFLUENCE OF WATER HARDNESS ON THE CLEARNESS AND STABILITY OF VODKA
 
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Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):58–60
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ABSTRACT
Water is one of the main components of vodka. The ions existing in water, interacting with the components of vodka, influence the taste of vodka, its clearness, stability as well as its change during storage. For preparing water–ethanol solutions for vodka production, use is made of ethanol, obtained from cereals (wheat, rye, tryticale), as well as of the following waters: unprepared water of Riga water–pipe, unprepared water from artesian well (200 m), softened water with cation exchanger Amberlite 252 Na of Riga water–pipe, softened water of Riga water–pipe and then desalted with reverse osmosis plant ”ELGA” RO 4 LF, water from artesian well deferrizated and then softened with cation exchange resins Amberlite SR1L Na in system ”Eurowater”, softened water from artesian well and then desalted with reverse osmosis plant ”REAL ACQUA”, brands of water distributed on market. The total hardness of the water determined by titrating with Na2H2EDTA solution, whereas the clearness and turbidity of vodka – turbidimetrically. The samples of water–ethanol solution were tested for clearness, which is an important indicator of vodka quality. The clearness of the solution before and after filtration through membrane filters (0.20 and 0.45 µm) as well as the changes in clearness of solutions during storage were investigated.
ISSN:1230-0322