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Valerii_Fedorov

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  1. Chefedgardo,What hourly capacity do you need? As for static method of treatment of either vodka or rum, it is obsolete method, and as a rule is applying in wine treatment for instance for white vermouth and so on. It is not convenient from technological point of view. For vodka are applying special charcoals and carbons by dynamic method, in flow.
  2. What hourly capacity do you need? And what airport is closest to your distillery?
  3. What are tasks for the active carbon have to be, Chefedgardo?
  4. Hi, kckadi Sorry for late my response. I am looking for ways to demonstrate our patented technologies directly at US distilleries. If i find out the possibility to visit US to show it and explain directly at workouts, courses and so on. But at the moment i have not any invitations from your companies. By the way, these technologies are applying a lot of well-known manufacturers in 40 countries of the world. My email is valeriy_dnepr@list.ru. If you give me via email some information as for hourly capacity you need i will give you all interesting for you information, but for me, naturally will be more effective to demonstate how organoleptic properties of different hard alcohol drinks are changed (improve, of course) to a number of distilleries at one time.
  5. kckadi, You are applying obsolete static method of carbon treatment, dynamic method of carbon and charcoal treatment. Moreover it is not just simple charcoal, these are special kinds of charcoal, carbon and other kinds sorbents. Dynamic method much more convinient and technological. The method is much more controllable and allow changing flow rates obtain vodka with different organoleptic properties. There are technological decision in order to exclude rise of acet aldehyde when you are operating periodically.
  6. Sweet, yes i suppose that what kind of problems you have here it is difficult to say at once. In generally for right result as for organoleptic properties of distilled spirit are responsible both quality of grain, grain preservatives, processes of fermentation and distillation itself. Naturally, to denote and describe the reasons you want to exlude in order to get rid of negative results in organoleptic properties of the spirits, for sure, i think it is not possible. There are description of organic compounds that indeed are responsible for bitter, burning, harsh tastes, but what concretely you have to correct to improve organoleptic properties it is possible to solve the task just on place.
  7. SweetT14, do you have possibility to chromotograph this your spirit? The most plausible reason of such burning taste is presense of such organic compounds as acrolein, croton aldehyde. diacetyl and terpens. So, if you give me this chromotogram, i am able to analize it.
  8. We elaborated special treatment of beverages on the base of fresh fruit and grain distillates in flow by dinamic method. So, it is possible considerably improve organoleptic properties of the drinks. Bevereges do not lost its spicific features but are becoming more balanced, noble, smooth in taste and aroma, all defects of spirit are removing. By the way, the method is suit also for matured spirits. We installed a number of the installations in Europe at some big different kinds fruit and wine brandy manufacturers. As for capacity of the technologies here to be able to treat 600-15 000 LPH of the drinks.The system is very serviceable and allow to obtain different by conception drinks out of one spirits. As for applying choped apples for smooth harsh taste i think it is very original idea. But i suppose it is not convinient to implement it in industrial conditions. You should to thoroughly filtrate the drink and stabilize it. More over from choped apples the beverage get different unwanted nonorganic and organic salts, at first place salts of iron which will be considerably destabilize the drink.
  9. Yes, it is possible too, Artisan Still Design. But if vodka is pure, unflavored one, sometimes there are some defects in the spirits such as, for instance, smell of either vitamin C (ascorbic acid) or vitamin B. These defects are the results of either unproper grain preservatives or ferments. Sometimes the smell of ascorbic acid succeeded to transform in other kind of flower smell.
  10. At my opinion you should to taste another Grey Goose vodka out of other party of the vodka and compare these vodkas by smell and taste. I have tasted the vodka when on last week of December i am working by invitation of one of big ukranian brandy manufacturer to design technology for their new grape vodka. All degustators who tasted Grey Goose among other vodka samlples did not reveal any blueberry notes neither in smell nor in taste. Moreover we feel some kind of paper tone that is one of spirit defects and often is caused by filtration through law quality filter cardboards as a main but not last reason. I met, for instance last time in Romania, with cases when at one bottle line are bottling different kind of vodka and sweet liquors and taste and aroma of pure vodka depend on how thoroughly the bottling line was washed. By the way, there are special technologies that allow to influence upon taste and smell of vodka without adding any ingridients. For instance vodka gain special sweetness due to acetals and semiacetals and so on, even light fruit or grape notes in tastes. But as i know they do not use these technologies. As for citric acid and sugar syrop. It is unlikely give directly bluebery aroma and taste.
  11. Actually there are a lot of kinds of charcoal filters. Theirs use depend on what beverage you filtrate and what purpose of the filtration (or processing)?
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