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

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 μm, 0.5-0.7 μm, 0.7-1.0 μm, 1.0-2.0 μm and 2.5-4.0 μm, 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 μm), 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.