The application of sheet filters in treatment of fruit brandy after cold stabilization

Abstract

Considering the common use of sheet filtration for clarification of fruit brandies, the aim of this study was to evaluate the influence of its application on the stability and composition of volatile compounds of apricot brandy after cold stabilisation. Cold stabilisation treatment involved holding of the brandy at -1?C during 24 hours. Five depth filter sheets with the nominal retention rate of 0.3 ?m, 0.5-0.7 ?m, 0.7-1.0 ?m, 1.0-2.0 ?m and 2.5-4.0 ?m, were tested in the study. It was shown that all assessed filter sheets were efficient in removing chill haze by significantly reducing the content of fatty acid esters (primarily ethyl palmitate and ethyl laurate). Other volatile and aromatic compounds were not significantly influenced by the applied treatments. However, the filter sheets with higher nominal retention rate (> 0.7 ?m), had a smaller impact on the sensory characteristics of the apricot brandy. The re-exposure to lower temperatures did not lead to chill haze formation in any sample obtained after sheet filtration. [Projekat Ministarstva nauke Republike Srbije, br. TR-31002]

Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates

“…Long chain ethyl esters, such as ethyl dodecanoate, ethyl hexadecanoate and ethyl-9-hexadecanoate compounds, may cause flocks or haziness in spirit beverages (Miljić et al 2013 ; Pirie et al 2000 ). These compounds behave as surfactants.…”

“…The esters that contribute most to the formation of haze in spirits are long chain fatty acid esters (C12–C16) (Hsieh et al 2014 ; Miljić et al 2013 ). As the alcohol strength falls below 45% v/v, the solubility of these compounds diminishes, leading to turbidity.…”

“…Short chain fatty acid esters are highly desirable from the perspective of aroma and taste. Medium and long-chain fatty acid esters are haze-inducing, and long-chain fatty acid esters have been shown to be a prime cause of off-odors and off-tastes (Miljić et al 2013 ). Use of the activated carbon filter sheet resulted in high and non-selective reduction of fatty acid esters.…”

“…The volatile compounds in the spirits are what give the end product its specific character. However, when the alcohol content is below 45% v/v, they can also cause undesirable turbidity, commonly referred to as haze or cloudiness, during storage (especially under refrigerated conditions) (Miljić et al 2013 ). Turbidity is associated with a decrease in the solubility of volatile compounds, such as higher alcohols, fatty acid esters (ethyl laurate, ethyl palmitate, ethyl palmitoleate, ethyl myristate) and others, especially at lower temperatures (Hsieh et al 2014 ; Pirie et al 2000 ).…”

Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

“…Volatile compounds in the spirit give the final product its specific character. However, when the alcohol content is less than 45% v/v, they can cause turbidity, especially during storage [8].…”