“ Spirit which is sustained less month, I to use for vodka manufacture did not become “taste of a drink or not if it is a question of weak alcohol Is pleasant, depends in many respects on personal, subjective preferences. In a case with vodka, on the contrary, first of all quality of a drink defines its taste. About this interdependence in interview BUSINESS GUIDE has told the main technologist of factory “ Nemiroff “ ELENA NESELOVSKY.
BUSINESS GUIDE: As quality of vodka influences its taste?
ELENA NESELOVSKY: Quality of vodka directly depends on quality of its three components: spirit, water, and also the organisation of technological process of manufacture. From, whether the classical scheme of processing of vodka is used by the activated coal of a phytogenesis or not. Despite advanced modern technologies of clearing and spirit and water preparation, process of processing by coal remains on - former actual. From quality of a sorbent, its chemical and kataliticheskoj activity taste vodno - spirit mixes depends even.
BG: Where you buy correct coal?
E. N: This sorbent make in Perm. In Russia only two similar factories which have own base and can burn raw materials in furnaces. In the market many coals restored which were already used in the course of clearing of vodka are on sale and have been reanimated. But, naturally, these less quality raw materials, its resource much more low, rather than at new coals.
BG: Of what do coals which use for clearing vodno - spirit mixes?
E. N: Them do of firm breeds of trees. Birch coals are very popular. Technologies develop, and recently have started to use kostochkovye coals - from apricots, peaches, cocoes. Wood or stones at high temperatures and a high pressure burn in special furnaces, and the activated coal turns out. Then it is split up and used in likerovodochnoj the industries.
BG: What coal, in your opinion, is better for using for vodka clearing?
E. N: Here it is impossible to speak about what coal is better. It is a question that various coal on - to a miscellaneous influences taste of vodka. If we want to receive purely vodka taste inherent in classical Russian vodka, it is necessary to take birch coal. If it is vodka pure, neutral as have now got used to speak, without taste and a smell it is sustained on kostochkovyh coals. Not to mention compositions with various components. It is possible and sweeten, and aroma to add to a drink by means of spirits, infused on grasses, for example apples.
BG: On what at factories Nemiroff draw spirits?
E. N: we prepare Fragrant spirits from dried apples, grasses, lindens. If we prepare infusion we fill in vegetative raw materials with spirit of a different fortress and during certain time, 3 - 7 days, it is drawn. Fragrant spirit as a result turns out. Duration of insisting depends on we want to receive what taste and aroma. Throughout all time there is a process ekstragirovanija and if in the beginning there can be excellent aromas having overdone tincture, we can receive absolutely other taste. These factors by working out of a compounding also are considered by technological service. We develop production schedules which describes methods and ways of insisting of tens components.
BG: On what still you draw vodka?
E. N: In the presence of so rich raw-material base and especially the tradition of preparation vodok at Slavs cannot be presented production of trade mark Nemiroff without aromas and natural additives. Such, as pepper, honey, spices - caraway seeds, black pepper, cardamom, a carnation, cinnamon; set of grasses - issop, a wormwood, a sage muscat, for example. Besides, apples dried, birch kidneys and many other things.
BG: you use only natural components and any artificial aromatizatorov or preservatives in your vodka are not present?
E. N: whether In the presence of all listed there is a sense to use any chemical additives? We have refused artificial additives on a phase of preparation of manufacture. For example, there is an artificial softener - glycerine. Despite cheapness and simplicity of its application, we never used glycerine, as there is no sense to add glycerine if it is possible to soften vodka with natural components. It and is more useful, and is more tasty. As to preservatives, they cannot be applied by manufacture of strong alcohol: In it there is no necessity as spirit in itself is preservative, and vodka on 40 % consists of spirit.
BG: Besides quality of coals and flavouring additives that else influences taste of vodka?
E. N: the composition, understanding of what taste and aroma we Is important retsepturnaja we want to receive. After vodno - spirit the mix has had training preparation - clearing by means of various filters, time of creation from components retsepturnoj compositions comes. But prime influence on taste of vodka renders all - taki preparation process vodno - spirit to a mix, accepted on factory. That is soft vodka pass additional clearing in the same coal filters, but in their various combinations. Vodka can process silver is same coal, but ekranirovannyj silver. Through similar filters it is possible to banish and spirit. At some factories apply endurance of spirit.
BG: What for to maintain spirit?
E. N: In this time in spirit there comes chemical balance. Spirit after all difficult chemical system in which occurs much okislitelno - regenerative reactions and when they come to an end, at a product absolutely other taste, rather than at the same spirit in couple of months after vygonki.
BG: At your factory maintain spirits?
E. N: Yes, for manufacture vodok a superbonus segment, such as LEX and LEX Ultra, we maintain them of not less than six months.
BG: whether It is possible to tell, what the longer there is a spirit, the it becomes better?
E. N: I do not think that someone has a possibility to hold spirit for years, and the sense in it is not present: it is not becomes essentially better. There is a necessary minimum - not less than six months, and it is enough of it. And here spirit which is sustained less month, I to use for vodka manufacture did not become. And, I think, many manufacturers will agree with me. Speak about that as well as why wine and cognacs, for example is maintained much. It is known that spirit too an organism and to it too it is necessary to be stood time much less after it have banished through a cleaning column. For a month taste will change for the better.
BG: As water influences taste of vodka? You the whence a beret?
E. N: At us own artesian chinks. Each geographical region has water stocks with unique structure of salts which influences taste of the vodka made in this region. If to clear water at molecular level and, having received the distilled liquid, to mix it with spirit, taste will be rigid. If in spirit there are negative flavouring characteristics, bitterness for example, we will feel it at once. If in water there are salts, they enter reaction with components spirit a solution, and complexes which form taste of a product turn out. The same spirit mixed with different water, will give vodka with various taste.
BG: When speak about wines, recognise that their taste and quality is influenced by soil on which grapes, weather, a grade grows... If to speak about vodka, whether grain from which make spirit influences it in a similar way?
E. N: Grain does not influence in the key image taste of vodka. Economic indicators of manufacture depend on its characteristics at factory more likely. There is, of course, a set of characteristics of quality of grain which influence quality of the spirit made of it. But the factory itself is interested in purchase of good production and manufacture of high-class spirit - “ lux “ and another - also will be not not bought by sub-standard grain.
BG: That you think of quality of vodka from spirit not wheaten, but made of a potato or a beet, for example?
E. N: the System of manufacture of spirit from these products differs from grain a little, and the received spirits differ on organoleptike. If to make spirit from a potato, it is possible to achieve the same fiziko - chemical indicators which are standard for grain vodka, but in it specific components will be felt all the same on taste. Vodka as a result will have a specific taste and aroma. That is neutral vodka without taste and a smell of vegetable spirit you will not make. In Ukraine, for example, from Soviet period necessity for manufacture of similar spirits has disappeared, and schemes of their manufacture have died.
BG: It turns out, the qualitative product can be tasteless?
E. N: Certainly, can. Taste very often concept subjective. Why? The buyer can not like a compounding, aroma., For example, he does not love an anise, and where it put, in any concentration to the consumer it will be tasteless. Similar characteristics are more applicable, so far as concerns flavouring vodkah - personal preferences here are important. If it is pure white vodka and the consumer says that it tasteless, it is faster the fan fragrant vodok, can, prefers softer/ strong vodka taste or really it is industrial defect which causes discomfort.
BG: whether the domestic production technology of vodka of what do in the West Differs, or we make about same?
E. N: Differs. At us, in Russia and in Ukraine, a bit different production technology of spirit. In the West do not apply so much degrees of clearing as it is accepted at us. Manufacturers do not see in it sense as the western standards and norms are much softer than the domestic. If we achieve, that in litre to vodka was aldehydes no more than 4 - 6 mg as that is demanded by our standard in the USA, for example, admissible norm - 150 mg. It is considered that if the product is safe for health, he can be sold. And we besides safety for health should watch and the strict sanitary code and to be engaged in clearing more effectively. For example, we drink cognac and we receive on the average to 30 ml fusel oils in litre and if we drink classical vodka - only 2 - 3 ml on litre.
BG: That is it is better to drink vodka, than cognac?
E. N: It turns out, yes. But the main thing is not to abuse.