Vodka fermentation

Vodka. Vodka is a neutral spirit made from any fermentable material and distiUed in such a manner that is without any distinctive character, taste, aroma, or color. Charcoal filtration is often used in processing vodka which is bottled at 80° proof or higher. In the United States, the substrate must be specified if it is not grain. Any flavoring, if added, must be stated. The product must be bottled at not less than 70° proof and caUed a flavored vodka. 

There is evidence that the Greeks, Egyptians, Hebrews, Japanese, Chinese, and Russians made alcoholic beverages thousands of years ago. Alcohol (ethanol, ethyl alcohol, and grain alcohol) is produced by yeast fermentation of sugar in fruits and grains to make wine, beer, or a variety of alcoholic spirits, including gin, vodka, and scotch. 

DISTILLATION A heat-dependent process used to produce alcoholic beverages, such as whiskey, rum, and vodka. In this process, a fermented mash (of grains, vegetables, or fruits) is heated in a boiler, causing the alcohol to evaporate. The alcohol vapors are then collected and cooled in a condenser to produce the beverage. 

Alcoholic beverages contain a wide variety of materials other than ethanol and water. The particular combination and level of these compounds derives from the materials used and the fermentation process employed and confers on each beverage its distinctive colour, aroma and taste. These impurities, which are referred to as congeners, are generally more toxic than alcohol and are often associated with the deleterious after effects of alcohol consumption. The total congener content among alcohol beverages varies from as little as 3g per 100 litres in vodka to about 285 g per 100 litres in bourbon and comprises principally acetaldehyde, ethyl... 

Vodka (obtained by fermentation of potatoes and/ or cereals followed by distillation), whisky 10 0.03... 

The methanol content in citrus juices ranges from 24 to 47 mg/1, its content in ciders is 36-88 mg/1, and in blackcurrant juices reaches 70-176 mg/1. The methanol content of fruit wines is higher usually ranges from 20 to 240 mg/1, but, exceptionally, it may reach even more than 600 mg/1, because a further portion of the pectin is hydrolysed during the fermentation process. The amount of methanol formed in wines depends on many factors. Red wines have about twice as high a methanol content as white wines. Vodka has... 

The best-quality vodkas are elaborated from barley malt and quality adjuncts preferably obtained from wheat or rye. Vodka may be obtained from other starch or sugar sources such as sorghum, maize, potato (Solanum tuberosum), molasses, sugar beet (Brassica sp.), and even grapes (Vitis vinifera). In some countries such as Poland, some vodkas are produced by fermenting a sugar broth. 

Vodka mashes are fermented with yeast (Saccharomyces cereviceae) in large stainless steel vats under anaerobic conditions. The fermentation time lasts from 2 to 4 days depending on the fermentation temperature, which varies according to region. Most vodkas are fermented at temperatures ranging from 25°C to 30°C. 

The fermented mash is distilled in traditional pot stills or stainless steel columns where heat or steam strips the alcohol from the fermented mash. The alcohol vapors are recondensed and redistilled up to nine times. The vodka distillation process removes the heads and tails rich in ethyl acetate and ethyl lactate as well as fusel alcohols, so the finished beverage mainly consists of pure ethanol with some water. Most distilleries obtain 95% ethanol after distillation and rectification and dilute the vodka to obtain liquor with 40% ethanol. There are some vodkas that contain as low as 37° alcohol and some that contain up to 70° alcohol. The water used to decrease the alcohol content is important and is generally obtained from wells, glaciers, lakes, or springs. The distillation process concentrates the alcohol. Some distilled alcohols are filtrated through charcoal obtained from the apple tree (Malus domestica) or abedul (Betula alba) wood. 

Vodka Neutral alcoholic beverage obtained after distillation of fermented mash from barley malt, rye, potato, and other adjuncts rich in starch or sugars. The distilled alcohol is treated with charcoal or other materials to produce a neutral spirit without distinctive character, aroma, taste, and color. The charcoal treatment is optional nowadays. 

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