The Science of Whisky Filtration: Understanding Chill and Non-Chill Methods
Duration: 60 minutes
Summary
Distilled spirits contain a diverse array of substances that originate from their raw materials and from the barrels used for ageing. These substances include fusel oils, fatty acids and their esters. When water is added, these compounds, which are insoluble in water, form micelles and result in turbidity also known as chill haze. This chill haze forms more commonly in brown spirits like whisky.
To meet consumer demand for clear spirits and prevent chill haze formation after bottling, the majority of brown spirits undergo a process that involves chilling the spirit to temperatures below 0 °C (32 °F). This forces the chill haze to form which can then be removed by filtration – one of the most challenging and important steps in the production process.
Watch this on-demand webinar for more information.
Speaker
Ian Norris
Spirits Specialist – EMEA, Senior Sales Engineer
Pall Corporation
Ian started with Pall in 2006 and manages the spirits market for EMEA as Spirits Specialist while also serving as Senior Sales Engineer. His main focus area is Whisky in Scotland. He is based in North East Yorkshire in the UK.
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