Agricultural and Biosystems Engineering Publications
Campus Units
Agricultural and Biosystems Engineering, Chemistry, Civil, Construction and Environmental Engineering, Food Science and Human Nutrition, Toxicology
Document Type
Article
Publication Version
Accepted Manuscript
Publication Date
2016
Journal or Book Title
Journal of the Institute of Brewing
Volume
122
Issue
1
First Page
84
Last Page
92
Research Focus Area(s)
Biological and Process Engineering and Technology
DOI
10.1002/jib.295
Abstract
Most alcoholic beverages contain small amounts of chemicals other than ethanol, the congeners. These are byproducts of the fermentation process of the substrate. Congeners are implicated in contributing to hangover (veisalgia) symptoms and it is therefore considered expedient to remove these substances. This research compared 12 established vodka brands with a new product by GC‐MS‐olfactometry. A new vodka produced in Iowa from corn was found to be the purest while another corn‐based vodka and a potato‐based vodka contained eight and 12 impurities each. Eight other commercially available vodkas contained 15–19 impurities and three vodkas showed more than 30 impurities. Neither the raw material nor the country of origin made a difference to the level of the impurities. However, the treatment process was of great importance in terms of reaching lower impurity levels. Multiple distillations and filtration did not seem to benefit the quality, nor did charcoal and activated carbon alone. However, one vodka based on a multiple distilled neutral grain spirit process from corn contained zero measurable volatile impurities. The particular treatment process involved ozonation, followed by granular activated carbon and a nano‐noble‐metal catalysis and adsorption.
Copyright Owner
The Institute of Brewing & Distilling
Copyright Date
2015
Language
en
File Format
application/pdf
Recommended Citation
Cai, Lingshuang; Rice, Somchai; Koziel, Jacek A.; Jenks, William S.; and van Leeuwen, Johannes, "Further purification of food‐grade alcohol to make a congener‐free product" (2016). Agricultural and Biosystems Engineering Publications. 914.
https://lib.dr.iastate.edu/abe_eng_pubs/914
Included in
Agriculture Commons, Bioresource and Agricultural Engineering Commons, Food Chemistry Commons, Organic Chemistry Commons
Comments
This is an Accepted Manuscript of an article published by Taylor & Francis as Cai, Lingshuang, Somchai Rice, Jacek A. Koziel, William S. Jenks, and J. Hans Leeuwen. "Further purification of food‐grade alcohol to make a congener‐free product." Journal of the Institute of Brewing 122, no. 1 (2016): 84-92. Available online DOI: 10.1002/jib.295. Posted with permission.