METHOD FOR DEMETALLIZING OF HIGH- ALCOHOL DRINKS

摘要

This method is intended for use in the manufacture of spirits, in particular young wine distillate and brandy, ageing wine distillate and ageing brandy and liqueurs. The demetalising agents obtained are not toxic, have a significant effect on copper and iron and are easy to use. Demetalising improves the flavour and aromatic characteristics of the treated specimens. The method is easy to apply involves minimum power consumption. Wine distillate, brandy or liqueurs with high metal content are demoralised using a consecutive treatment process involving tannin, gelatine, and bentonite. Following complete precipitation and clearing they are then decanted and filtered. Where necessary, the pH of the treated drink may be adjusted to the 4.5-5.0 value range using sodium bicarbonate.