Cold filtration
Cold filtration (English chill filtering ) describes the filtration of spirits such as whiskey , fruit brandies etc. after barrel maturation. The finished product then does not become cloudy , even with the addition of water or changes in temperature.
The spirit is cooled to temperatures around freezing point for filtration ( blends approx. −4 ° C, single malt approx. 0 ° C). This precipitates turbid substances such as esters , proteins and fatty acids and can be filtered together with other suspended matter (e.g. fine wood chips from the barrel) through a fine-pored adsorption filter, e.g. B. sheet filter to remove.
Cold filtration is primarily a cosmetic measure. Since it also removes flavor carriers such as esters, proteins and fatty acids, it leads to a change in taste. In order to avoid this “adulteration”, some whiskey distilleries do not use cold filtration and label their whiskey as Unchillfiltered or Non Chill Filtered . Cloudiness can then arise when diluting to a drinking strength of approx. 40%, but can be avoided by diluting the whiskey to approx. 46%.
See also
Web links
- Cold filtration on whiskysociety.com