Drinking noncarbonated water “Aquadiv” comes from artesian wells. The well is on the territory of the plant. For the sake of quality advancement, the water is conditioned with ozonic-air mixture right before bottling.
Ozone treatment is a multifactorial process that ensures decontamination, deironing and magnesium removal, enhances organoleptic properties, physicochemical and consumer attributes of drinking water.
Decontamination means elimination of water bacteria, germs and viruses. Up to 98 % of bacteria are eliminated in the course of water treatment.
Deflavoring and odor suppression. Bad taste and odor of some natural water are the result of dissolved and colloidal mineral and organic matter. Ozone treatment is followed by breakage, deflavoring and odor suppression.
Ozone treatment results in oxygen saturation of water leading to a “spring water” effect.
Drinking noncarbonated water “Aquadiv” is bottled into plastic 5.0 l bottles on a new line LR – 5/500, manufacturer –“IC Impex” Ltd., Minsk.
As of now, there has been purchased a new line for bottling of drinking water into 19.0l plastic bottles.
Water quality complies with SanPiN (Sanitary regulations and standards) 2.3.4.10-47-2005 “Drinking water.
Hygienic requirements to packed water quality. Quality Control.”
Shelf life of drinking noncarbonated water “Aquadiv” is 120 days.
Russian and Ukrainian distilleries are getting more demanding about the procured product, i.e. alcohol.
For instance, distilleries order alcohol with maximum 1.5 mg/l isopropanol.
Isopropanol is one of the admixtures most difficult to remove, so it's content in the end product speaks for quality of a distillation unit and accuracy of process parameters.
In addition to physicochemical properties, i.å. quality characteristics, it’s essential to mention organoleptic properties, i.å. taste. The taste of alcohol is free from foreign flavor, still it may be pungent.
Chromatographic methods of alcohol analysis according to STB (State Standard of the Republic of Belarus) allow controlling the content of major impurities, however, they fail to assure production of “tasty” alcohol.
Alcohol may contain up to several hundreds various impurities. The taste depends on microimpurities adherent to the end product. Despite their trace concentrations, they are perceptible by taste receptors. The lesser the amount of other impurities is, the more perceptible are micro impurities. Given this, one should try to achieve the required taste in pre-distillation processes: grain storage, grain processing, boiling of alcoholic wort, fermentation. The taste may be affected by modes and methods of decontamination, yeast, enzymes, techniques, not to mention the quality of grain and water.
In this respect good physicochemical properties stipulate proper distillation, and good organoleptic properties stipulate proper characteristics in other terms.
Mutual Limited Liability Society “Malinovschiznensky Distillery “Akvadiv” has been successful in implementation of a “gentle cooking” process pattern, which has now become the leading process in the best distilleries of Russia, the Ukraine and EC countries. This process pattern allows low temperature (-60-90îÑ) boiling of alcoholic wort along with separation of volatile fractions from the boiled mass, their condensing and removal from the process.
The pattern is based on grain raw material with a high grinding ratio ensured by modern high-capacity grinders.
Before grinding, grain is dusted and cleaned from foreign impurities that may affect taste properties of alcohol.
This pattern involves a complex of purpose-engineered balanced enzymes.
The distillery also uses a natural enzyme (malted milk) from sprouted grain (brewing barley, panic grass, oat).
This provides for more effective boiling of alcoholic wort and its preparation for the next process cycle, i.å. fermentation.
A low-temperature process pattern is successful in high sterility of all process equipment, which in its turn results in high-quality alcohol with significantly reduced detrimental impurities at the stage of wort boiling and fermentation.
Advanced technology of wort boiling was associated with introduction of contemporary automatic equipment that ensures process control from grain delivery to production of wort and its further rectification
Regular expert work on advancement of processes for high-quality alcohol and analysis of advanced technologies used by the leading distillers allowed us to timely recognize the need for alcohol quality advancement by example of best Ukrainian enterprises that involve additional rectification columns, recent binding patterns, and computer process control.
In 2007 the distillery “Akvadiv” drew a contract with Ukrainian Research Institute Spirtbioprod for development and introduction of advanced techniques in high-quality alcohol production.
Given active fruitful work under designed techniques, we acquired the equipment and equipped our distillation system (four columns) with two additional columns in the current year, one of which is know-how.
This process pattern was the first to be introduced in the CIS (apart from a number of process patterns that have been implemented in the Ukraine).
The distillation system is equipped with columns for final separation and preconcentration of impurities and relevant heat-exchange and service equipment.
Impurity preconcentration column is equipped with the latest mass-exchange devices that provide for reduced energy consumption and 3% increase in alcohol yield.
New final separation column allowed additional decontamination of alcohol from impurities, thus resulting in substantial advancement of taste (degusting) and physicochemical properties of rectified ethyl alcohol.
The system ensures automatic control of entire alcohol production and its operation by means of a modern program and a PC.
Products based on such alcohol do not require numerous additives that remove unpleasant odor and soften the taste of vodka. The alcohol is free from foreign odor and has a pleasant natural aroma.
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