Influence of cold stabilisation and chill membrane filtration on volatile compounds of apricot brandy

The aim of this research was to evaluate the influence of cold stabilisation treatment and chill membrane filtration on apricot brandy's stability and its volatile compounds. Cold stabilisation treatment included exposure of the brandy to the temperature of −1 °C during 24 h. Membranes with pore sizes of 200, 450 and 800 nm were used in this study. The content of fatty acid esters (ethyl palmitate, ethyl laurate), the main causes of chill haze in strong alcoholic drinks, was efficiently reduced by all tested membranes. Content of alcohols, aldehydes and terpenes (except nerol) was not significantly influenced by applied treatments. All the brandy samples were stable after the re-exposure to lower temperatures. The sample filtered through the 800 nm pore size membrane showed the best sensory characteristics, most similar to the control sample.

► Apricot brandy was submitted to cold stabilisation and chill membrane filtration.
► The effect of these treatments on volatile compounds was evaluated.
► The content of fatty acid esters was efficiently reduced by all tested membranes.
► All the brandy samples were stable after the re-exposure to lower temperatures.
► Filtration on 800 nm pore size membrane showed the best sensory characteristics.