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FIGURE 3
ORGANIC HAZES
zinc, iron or aluminium unless the surface that a particular type or brand of vodka
of the metal is protected.” (Warwicker, will retain without deposition (Warwicker, a summary of the
1963b); the corrosive effect of alcoholic 1963b). An interesting final comment fatty acids and
spirits was noted here yet again in relation here relates to ion pick up from filter pads. sterols which can
to acidity and the dissolving of metals There should be no danger of ion pick up be responsible for
(copper, aluminum, zinc, cast-iron and since the vodka will be only slightly acid hazes in whiskies
brass). The use of demineralized water if made up with demineralized water and
is recommended for both gin and vodka slightly alkaline if made with softened
(Warwicker, 1963b); in key experiments water (Warwicker, 1963b).
gin showed the propensity to produce a
white deposit with copper ions in a few days TEQUILA -SITOSTEROL
and a brown deposit with ferrous ions after Little is readily available in the literature
only 1 day. Only slight white deposits were concerning turbidity issues in tequila and
seen after six weeks with large additions similar beverages. Though one tequila
of magnesium and calcium. We note that producer states “Tequila gets filtered to
gin botanicals may add to the acidity and remove suspended particles and to get rid
volatile oil content and this may play a of any possible turbidity; at the same time, STIGMASTEROL
role in silky turbidities which may perhaps the bottles to be filled are washed with
not be considered a defect in heavily tequila of the same type they will contain,
flavored gins. A review of the Warwicker then the tequila is pumped into the filler
(1963b) paper by gin producers, as well as machinery. Once the bottles are filled, ETHYL PALMITATE
observing the effects of different botanicals the first visual inspection is performed to (2 STRUCTURAL ILLUSTRATIONS)
and ingredients under different conditions, identify any undesirable particles in the
should be of concern and interest. bottle.” As a different type of spirit, based
The final concentration of ions in vodka, on a unique and atypical carbohydrate
which can combine to form an insoluble source, the mineral content and possibly
compound, is critical. The total hardness lipids etc., might provide avenues for
of water is of importance for clarity and precipitation of components over time
stability of vodka (Krosnijs and Kuka, — even if unaged white spirit forms are ETHYL MYRISTATE
2003). Water hardness is determined largely considered. Another online source states:
by the content of calcium and magnesium “In the bottle of tequila can contain small We can summarize here that organic hazes in
ions, and these together with bicarbonate solid particles, which is not considered spirits arise mainly from fatty acids, fatty acid
and sulfate ions form bicarbonates and a fault and suggests that tequila is not ethyl esters, etheric oils, terpenes and higher
sulfate salts, whose solubility diminishes filtered before bottling to preserve the alcohols. Fatty acids can condense with ethanol
in water-ethanol solutions. In addition, as flavor”. to form ethyl esters and water with such reactions
being reversible – showing the dynamic chemis-
for gins, deposition of calcium carbonate Several papers have been presented tries at play even in the bottled spirit. The for-
can be quite significant (Warwicker, discussing, in general terms, the mineral mation of organic haze is, thus, ethanol and pH
1963b); other ions in solution further contents in Tequila, though not necessarily dependent, and as noted above, is also affected by
decreased the solubility of the carbonate. with any associated haze issues. However, temperature.
The sterols as a class belong to the terpenes and
When these depositions occur, vodka it is noted that many plant tissues contain are derived from the oak wood used for barrels.
is said to become “muddy” with the calcium oxalate crystals and they appear They are basically fats with an alcohol functional
dregs settling in the bottom and on the to be particularly abundant in tequila group and are involved in whiskey instability and,
walls of the bottle (Krosnijs and Kuka, (Lachenmeier, et al, 2006). Calcium even at low levels, can give rise to permanent flocs
2003). With fruit flavored or enhanced oxalate crystals are of diverse forms and or haziness. These can sometimes be remedied
by the chill or cold-filtration process (details
vodkas calcium and magnesium ions also the form in spirits tends to include a discussed by Discher, 2016 including details and
gradually precipitate tannins, pectins and type known as raphides — needle like information on the selective removal of flavor-ac-
organic acids — use of and treatment of CaC O .H O crystals, which are sharp at tive fatty acid esters); many craft distillers and
2
2
4
water is thus of paramount importance both ends (see figure below). The acidic some major Scottish whisky distillers prefer not to
here too to prevent such depositions. If pH of Agave liberates free oxalic acid touch filtration as it may rob the spirits of some
flavor components. Unfortunately for many craft
the vodka distiller cannot, or chooses which is transferred into the alcoholic distillers the hazes and flocculation of matter we
not to, use demineralized water, then distillate. Only below pH 4 can relatively see are significant and turn the consumer off from
solubility experiments are recommended small concentrations of oxalate be found further consumption or purchase and so chill
to determine the concentrations of ions in distillate (Lachenmeier, et al, 2006). filtration will be their only remedy, unless other
causes of haze and flocculation, as discussed in
the text, are (also) involved.
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