Premium
Instability in potable spirits. III. —gin and vodka
Author(s) -
Warwicker L. A.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140602
Subject(s) - chemistry , calcium carbonate , solubility , magnesium , carbonate , calcium , potable water , metal , contamination , environmental chemistry , environmental engineering , environmental science , organic chemistry , biology , ecology
For good quality gin and vodka a ‘clean’ spirit is essential. Prolonged contact with a number of metals, or contamination with metallic salts, is to be avoided. There is no critical pH for the formation of a deposit as in other potable spirits. The deposit formed in vodka is calcium carbonate, but deposits of calcium and magnesium sulphate and magnesium carbonate are also possible. The solubility of calcium carbonate in different concentrations of alcohol is compared with values for Russian vodka and the effect of large concentrations of other ions is considered. The use of demineralised water is recommended for both gin and vodka. Where this is not possible, careful monitoring of softened water is essential.