GB1491405A - Process for the production of vodka - Google Patents

Abstract

1491405 Preparing vodka from whey NAUCHNO-PROIZVODSTVEN OBJEDINE MASLODEL I SYRODEL PROMYSHLEN UGLICH 20 May 1976 20917/76 Heading C6E A process for the production of vodka involves the steps of fermenting pasteurized whey, e.g. cheese or curds whey (acidity 16-18‹T), at a temperature of 28-30‹C for 48-72 hours using 15-20 wt. per cent, based on the weight of the whey, of a milk-yeast leaven containing yeast of the genus Candida and/or genus Torulopsis to obtain a mash of the fermented whey, recovering ethanol from the resulting mash e.g. by fractional distillation, rectifying the ethanol, purifying the rectified ethanol by removal of the products of proteolysis therefrom and diluting the resulting purified ethanol with whey containing not more than 0À05 wt. per cent of proteinaceous substances whereby a final product (vodka) containing 30-45 wt. per cent of ethanol is obtained. The vodka product has a clearly pronounced "soft" taste, a specific pleasant smell and a lemon colour with a greenish tint. The leaven preferably includes one (or all) of the following strains of yeast: Candida pseudo-tropicalis var. lactosa 85 and Torulopsis sphaerica strains SK and 11A. According to Example 4, a mixture of the three strains is employed in the weight ratios 50:90:50. Although the purification step may be effected by any conventional method, such as gel filtration, reverse osmosis or electrodialysis, the preferred procedure is to treat the ethanol with 5-10% by weight of skimmed milk, to maintain the resulting mixture at a temperature of 20-30‹C for 20-60 minutes to cause coagulation of proteins therein and then to remove the coagulated proteins.