Open AccessThe ionic composition of distilled beverages and its effect on their stability during storage
Author(s) -
I.M. Abramova,
Марина Эдуардовна Медриш,
V. B. Savelieva,
A. G. Romanova,
D. A. Gavrilova,
V. V. Zhirova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/6/062026
Subject(s) - turbidity , distilled water , chemistry , precipitation , magnesium , composition (language) , potassium , sodium , calcium , environmental chemistry , chromatography , organic chemistry , geology , meteorology , linguistics , oceanography , physics , philosophy
During prolonged storage of distilled beverages, turbidity may form in them, which leads to the loss of their presentation, so one of the main problems of the distillery is the increased stability of a finished product during storage and increasing shelf life of products. Identifying the causes of turbidity and precipitation is one of the most important and urgent tasks in the control of alcoholic beverages. In this work, industrial samples of alcoholic beverages containing inclusions, turbidity and precipitation were investigated using the method of ion chromatography. The ionic composition of the studied samples is represented mainly by cations of sodium, potassium, calcium and magnesium and anions of fluorides, chlorides, nitrates, phosphates and sulfates. Mass concentrations of the ions represented fluctuate over a wide range, which is explained by the rich microelement composition of plant components, the specifics of the formulations and the peculiarity of water treatment from different manufacturers. The analysis of results showed that one of the main reasons for the appearance of turbidity and precipitation in distilled beverages is the increased content of calcium and magnesium ions.