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.
In this webinar you will learn about:
- The origins of haze forming substances and its components
- The evolution of chill haze removal
- How to remove haze without refrigeration
- How diatomaceous earth (DE) free media can improve your product quality and save you money in your production
