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Several beverage and chemical producers are contributing to support the fight against the Corona virus. One of the efforts is to produce pure alcohol for the production disinfectant gels. The Jacobi group can support and accelerate these efforts with readily available samples, different adsorption media and ready to ship food grade mobile filters.<\/p>\n
When making disinfectant products, an important part of the process is the purification of the chemical ingredients that solution is made up of. This requires removal of substances that can be harmful, add smell or add colour in order to leave an effective and pleasant solution.<\/p>\n
Disinfectant production has never been a major target till it suddenly increased importance due to the corona situation. Knowing it is produced from multiple sources, it becomes a new and complex challenge. Jacobi<\/a> has extensive experience in purification of alcohol in the beverage industry that we can build on.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb10px\u00a0\u00bb][vc_column_text]<\/p>\n It is not commonly recognised that activated carbon and ion exchange resins, and in particular those supplied by the Jacobi group, play an important role in the beverage industry. Our products are directly involved in the production of non-alcoholic drinks like natural bottled water, soft drinks and fruit juices but also in fermented and\/or distilled alcoholic drinks, such as wine, beer, vermouth, and vodka.<\/p>\n We offer tailor made solutions for a wide range of applications<\/a> within the beverage industry and to the suppliers of raw materials used in alcoholic and non-alcoholic drinks manufacture. Whether in the form of media supply only or the provision of a comprehensive service, alongside media handling or as a packaged mobile filter solution, Jacobi is able to meet the requirements of beverage manufacturers around the world.<\/p>\n Table 1 gives a brief overview of the typical applications in the beverage industry.<\/a>[\/vc_column_text][vc_separator][vc_column_text]Table 1: Applications in the beverage industry and the industry that supplies beverage ingredients:<\/em><\/p>\n Beverage<\/strong><\/p>\n<\/td>\n Raw material supplier<\/strong><\/p>\n<\/td>\n \u00a0<\/strong><\/p>\n<\/td>\n<\/tr>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n [\/vc_column_text][ultimate_spacer height=\u00a0\u00bb10″][ultimate_spacer height=\u00a0\u00bb10″][vc_column_text]<\/p>\n The beverage industry is continually looking for new ways to improve quality and to ensure that the obtained quality is stable, thereby extended shelf-life. For example, vodka is made in different steps and in some of these steps Jacobi products are used:[\/vc_column_text][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_single_image image=\u00a0\u00bb20471″ img_size=\u00a0\u00bb800×500″][vc_column_text]Fermentation:<\/strong> Production of ethanol by fermenting hydrolysed starch from grain and potatoes or sugar from beet or grapes using yeast. The most used yeast strains can only survive up to approximately 14-16% (V\/V) ethanol.[\/vc_column_text][vc_icon icon_fontawesome=\u00a0\u00bbfas fa-arrow-down\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb custom_color=\u00a0\u00bb#ff6600″][\/vc_column_inner][\/vc_row_inner][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_single_image image=\u00a0\u00bb20464″ img_size=\u00a0\u00bb800×500″][vc_column_text]Distillation<\/strong> to increase the ethanol concentration from 14-16% (V\/V) to approximately 95% ethanol for base spirits production. The vodka producer can procure high strength neutral spirit and dilute it with water, bottle and then supply it to his local market.[\/vc_column_text][vc_icon icon_fontawesome=\u00a0\u00bbfas fa-arrow-down\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb custom_color=\u00a0\u00bb#ff6600″][\/vc_column_inner][\/vc_row_inner][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_single_image image=\u00a0\u00bb20492″ img_size=\u00a0\u00bb800×500″][vc_column_text]Added Hydration<\/strong> to bottling strength by adding softened water which is low in salts and ions. When water is blended with ethanol there is formation of small amounts of heat. Therefore, some distillers prefer to gradually hydrate their spirit.[\/vc_column_text][vc_icon icon_fontawesome=\u00a0\u00bbfas fa-arrow-down\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb custom_color=\u00a0\u00bb#ff6600″][\/vc_column_inner][\/vc_row_inner][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_single_image image=\u00a0\u00bb20478″ img_size=\u00a0\u00bb800×500″][vc_column_text]L’ajout <\/strong>d’additifs <\/strong>: la douceur et la viscosit\u00e9 de la vodka sont obtenues gr\u00e2ce \u00e0 l’ajout de quantit\u00e9s infimes de sucre, de miel, de glyc\u00e9rine et\/ou d’acide citrique.[\/vc_column_text][vc_icon icon_fontawesome=\u00a0\u00bbfas fa-arrow-down\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb custom_color=\u00a0\u00bb#ff6600″][\/vc_column_inner][\/vc_row_inner][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_single_image image=\u00a0\u00bb20393″ img_size=\u00a0\u00bb\u00a0\u00bb][vc_column_text]La filtration <\/strong>: le go\u00fbt et l’odeur des boissons sont am\u00e9lior\u00e9s gr\u00e2ce \u00e0 une filtration au charbon actif, qui \u00e9limine les compos\u00e9s aromatiques polyph\u00e9noliques organiques non-volatils et les compos\u00e9s organiques volatils, comme les alcools sup\u00e9rieurs (huiles de fusel), les esters organiques, etc.[\/vc_column_text][vc_icon icon_fontawesome=\u00a0\u00bbfas fa-arrow-down\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb custom_color=\u00a0\u00bb#ff6600″][\/vc_column_inner][\/vc_row_inner][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_single_image image=\u00a0\u00bb20485″ img_size=\u00a0\u00bb800×500″][vc_column_text]Le contr\u00f4le qualit\u00e9 (CQ) <\/strong>: l’une des \u00e9tapes les plus importantes avant la mise sur le march\u00e9 d’un produit est le contr\u00f4le qualit\u00e9. C’est \u00e0 ce moment-l\u00e0 que l’aspect visuel et le go\u00fbt sont \u00e9valu\u00e9s pour garantir la satisfaction client.[\/vc_column_text][vc_icon icon_fontawesome=\u00a0\u00bbfas fa-arrow-down\u00a0\u00bb color=\u00a0\u00bbcustom\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb custom_color=\u00a0\u00bb#ff6600″][\/vc_column_inner][\/vc_row_inner][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_single_image image=\u00a0\u00bb20457″ img_size=\u00a0\u00bb800×500″][vc_column_text]Bottling:<\/strong> Providing softened water for bottle or can rinsing activities to remove residues from container manufacture or storage.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][ultimate_spacer height=\u00a0\u00bb20″][vc_row_inner][vc_column_inner][vc_column_text]Activated charcoal filtration of vodka was introduced in the 18th century in Russia by Theodore Lowitz to make the national drink \u201cmore hygienic\u201d. Activated carbon<\/a> is still used today to improve the quality of vodka for trace impurities without reintroducing dissolved salts and ions such as calcium carbonate, calcium sulphate, iron and magnesium.<\/p>\n ColorSorb™ H620 has been successfully used for the purification of vodka. This high purity, premium food grade activated carbon is readily available and has a pore size distribution that is developed during production to remove a broad range of impurities. The quality of alcohol mainly depends on the raw materials used and more importantly the distillation process employed.<\/p>\n Purification of alcohol for disinfectant production \u2013 contribution against COVID-19 pandemic<\/p>\n As you can see we have several applications in the beverage market. We want to use our experience to help you in the efforts to produce disinfectant that is required during the global pandemic and for the future. We know a lot of companies have changed their production in order to product alcohol based disinfectants and our team of Jacobi experts are on-hand to help in fine tuning the process.[\/vc_column_text][vc_column_text]<\/p>\n Samples of Colorsorb H620 are available upon request to perform preliminary laboratory tests (known as jar tests) to see if the desired impurity level can be reached. A bulletin is available to provide guidance on how to quickly perform these tests. All you have to do is fill out the short form below and one of our Jacobi experts will be in touch depending on your region.[\/vc_column_text][vc_column_text]<\/p>\nThe purification of distilled alcohol – The Jacobi group and the beverage industry<\/h3>\n
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\n \n Duty<\/strong><\/td>\n Activated carbon<\/strong><\/td>\n Ion exchange resins<\/strong><\/td>\n Mobile filters<\/strong><\/td>\n<\/tr>\n \n Apple juice<\/td>\n Patulin removal<\/td>\n x<\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Wine<\/td>\n Colour, taste and odour correction<\/td>\n x<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n Wine<\/td>\n Stabilization<\/td>\n <\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Clear beers<\/td>\n Clear beers<\/td>\n x<\/td>\n \u00a0x<\/td>\n x<\/td>\n<\/tr>\n \n Vermouth<\/td>\n Colour, taste and odour removal<\/td>\n x<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n Soft drink and brewery raw water<\/td>\n Dechlorination and THM removal<\/td>\n x<\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Fruit juice (Citrus juice,\u2026)<\/td>\n Bitterness removal<\/td>\n <\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Fruit juice (Citrus juice,\u2026)<\/td>\n Deacidification<\/td>\n <\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Alcopop<\/td>\n Decolourisation<\/td>\n x<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n Distilled alcohols (vodka, \u2026)<\/td>\n Taste and odour improvement<\/td>\n x<\/td>\n <\/td>\n x<\/td>\n<\/tr>\n \n Bottlers<\/td>\n Dichlorination<\/td>\n x<\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Mineral water<\/td>\n Process water treatment for bottle cleaning<\/td>\n x<\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Apple juice<\/td>\n Colour correction during ultrafiltration<\/td>\n x<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n Apple juice<\/td>\n Demineralization & Haze retardation<\/td>\n <\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Tea<\/td>\n Decaffeination<\/td>\n x<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n Coffee<\/td>\n Decaffeination<\/td>\n x<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n \n \u00a0<\/strong><\/td>\n \u00a0<\/strong><\/td>\n \u00a0<\/strong><\/td>\n \n \n Can manufacturer<\/td>\n Process water treatment<\/td>\n x<\/td>\n <\/td>\n x<\/td>\n<\/tr>\n \n Sweeteners and sugar<\/td>\n Decolourisation<\/td>\n x<\/td>\n x<\/td>\n x<\/td>\n<\/tr>\n \n Citric acid<\/td>\n Purification & decolourisation<\/td>\n x<\/td>\n x<\/td>\n x<\/td>\n<\/tr>\n \n Sweeteners and sugar<\/td>\n Deashing<\/td>\n <\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Sweeteners and sugar<\/td>\n Softening<\/td>\n <\/td>\n x<\/td>\n <\/td>\n<\/tr>\n \n Carbon dioxide (CO\u2082)<\/td>\n Purification<\/td>\n x<\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n Phosphoric acid (P\u2082O\u2085)<\/td>\n Purification & decolourisation<\/td>\n x<\/td>\n x<\/td>\n \n The purification of distilled alcohol – constantly improving quality.<\/h3>\n
Get in touch today to order a sample.<\/h3>\n
Need engineering support? Jacobi also supplier filter units!<\/h3>\n