Formation of siliceous sediments in brandy after diatomite filtration
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Author/sGómez Benítez, Juan; Gil Montero, María Luisa Almoraima; De la Rosa Fox, Nicolas; Alguacil, Marcos
DepartmentIngeniería Química y Tecnología de Alimentos; Química Física; Física de la Materia Condensada
SourceFood Chemistry 170 (2015) 84–89
Brandy is quite a stable spirit but sometimes light sediment appears. This sediment was separated and analysed by IR and SEM-EDX. It was revealed that the sediment is composed mostly of silica and residual organic matter. Silica was present as an amorphous phase and as microparticles. In an attempt to reproduce the formation of the sediment, a diatomite extract was prepared with an ethanol/water mixture (36% vol.) and a calcined diatomite similar to that used in brandy filtration. This extract was added to unfiltered brandy in different amounts. After 1 month, the Si concentration decreased in all samples and sediments with similar compositions and features to those found in the unstable brandy appeared. The amounts of sediment obtained were directly related to the decrease in Si concentration in solution. Consequently, it can be concluded that siliceous sediment in brandy originates from Si released during diatomite filtration.