Fining and increasing the chill haze stability of fermented alcoholic beverages

摘要

A process of treating a fermented alcoholic beverage to enhance the clarity, chill haze stability or filtration characteristics of the beverage which is characterized by the separate addition to the beverage before final filtration of a nitrogeneous carbonyl containing organic material which is water soluble or colloidially dispersible in water selected from the group consisting of gelatin, N-vinylpyrrolidone and polymers of N-vinylpyrrolidone and a polysilicic acid coagulant in the form of a hydrosol having a pH less than about 5, which has been aged for a period of time which is at least equal to 30% and less than 100% of the time for said polysilicic acid hydrosol to obtain a viscosity of 100 centipoises measured at 25 DEG C, wherein the concentration of polysilicic acid added is greater than the concentration of the organic material and wherein the polysilicic acid and the organic material are added to the beverage such that they mutually coagulate and simultaneously fine and remove chill haze precursor substances from the beverage, followed by aging of the beverage and removal of coagulated substances from the beverage.