Vodka was distilled in Russia in the early twelfth century and began its life more for medical purposes rather than for enjoyment. Vodka is a fairly tasteless and neutral spirit product which is mainly derived from the fermentation and distillation of grain. Different producers have developed their own, often secret, ways of filtering.
Vodka was distilled in Russia in the early twelfth century and began its life more for medical purposes rather than for enjoyment. Vodka is a fairly tasteless and neutral spirit product which is mainly derived from the fermentation and distillation of grain. Different producers have developed their own, often secret, ways of filtering.
Vodka was distilled in Russia in the early twelfth century and began its life more for medical purposes rather than for enjoyment. Vodka is a fairly tasteless and neutral spirit product which is mainly derived from the fermentation and distillation of grain. Different producers have developed their own, often secret, ways of filtering.
This article is reproduced from Encyclopaedia of Food Science, FoodTechnology and Nutrition, Copyright 1993, Academic Press. Introduction 0001 The exact origin of vodka is unknown, although both Russia and Poland claim to be the first producers. Vodka was distilled in Russia in the early twelfth century and, as with other spirit drinks, began its life more for medical purposes rather than for enjoyment. Origin 0002 The word vodka or wodka means little water. It is derived from the Russian word voda. Today the Rus- sians refer to it as vodoshka. Although the origins of vodka may date back some eight centuries, it is gen- erally accepted that vodka as we know it today first appeared during the sixteenth century. Characteristics of Production 0003 Vodka is a fairly tasteless and neutral spirit product which is mainly derived from the fermentation and distillation of grain. However, some producers will use other raw materials such as potatoes, sugarbeet, grapes, or cassava instead of grain, depending on the local availability and cost. Once the grain or similar has been converted into neutral alcohol by fermenta- tion and distillation, the vodka producer will start the process. Different producers have developed their own methods of production. 0004 Some distillers will further distil or rectify the spirit, retaining only the middle part of the distillation for additional processing. The foreshot and feints are disregarded. The spirit will be passed through char- coal or carbon filters which remove the remaining flavors and odors to give vodka its clean and smooth character. 0005 The various producers have developed their own, often secret, ways of filtering but are very concerned about the contact time of the spirit with the charcoal. Some distillers have a single filter (Figure 1) while others require the spirit to pass through a series of filters. The choice of charcoal varies as it affects the final product. One producer uses charcoal specially made from Sussex oak trees; another uses carbon de- rived from peat found in the Dutch polders. After filtration, some distilleries will regenerate the charcoal using steam whilst others discard the spent charcoal. 0006 The character of the water added to the finished vodka to reduce it to the required bottling strength is very important. The increased technology of water demineralization plants allows a greater consistency in quality than ever before. Water quality is of a vital significance in the final taste of the product. 0007 In the European Community, the minimum level of alcohol acceptable for vodka is 37.5%(v/v), but often higher-strength vodkas are available, particularly coming from eastern Europe, e.g., 4555%. 0008 Many vodkas are flavored and this again origin- ated from both Poland and Russia. One Polish vodka is flavoured by steeping buffalo grass (Hierochloe odorata) in the product to give it an additional aro- matic flavor, and it also takes on some of the green color from the grass. An old Russian vodka is pre- pared with an infusion of leaves from apple and pear trees, to which is added brandy and port-type wine. This vodka is mellow in taste and pleasing to drink. Some high-strength vodkas are aged in wood, often giving them a brown color derived from the cask. In more recent times, Pepper vodka has been produced, Active carbon Fine gravel (25 mm) Coarse gravel (610 mm) Deaerating Vodka outlet to tank Steam inlet (7 psi) Pressure gage Handgrip Deaerating Alcohol supply Drain 1.1 m 100 mm 1 m Wire gauze 200 mm Sieve fig0001 Figure 1 A typical vodka filter. Reproduced from Vodka, En- cyclopaedia of Food Science, Food Technology and Nutrition, Macrae R, Robinson RK and Sadler MJ (eds), 1993, Academic Press. 6068 VODKA