Production of Potato Alcohol

Production of potato alcohol

Vodka is a mixture of ethylenediated alcohol and softened water mixed with activated charcoal and processed according to technological guidelines.

One of the main indicators of vodka showing anhydrous alcohol content is 100 ml of vodka at a temperature of + 20˚C and expressed as a percentage, called vodka.

The vodka bulk, according to technological guidelines established in different countries of the world, varies from 40 to 56 vol. %-till.

The quality of vodka is determined by physico-chemical and organoleptic parameters. Organoleptic indicators of vodka must meet the following requirements: be colorless, crystalline transparent, free of turbidity and foreign impurities, with characteristic taste characteristics. Exactly organoleptic characteristics characterize the transparency, aroma and taste of vodka.

   Giorgi Bolkvadze, son of Qaikhosro laid the foundation for the production of "cool drinks" in Georgia. For the first time, he developed cool beverage recipes that were produced and sold.
From 1865 to 1900 he manufactured a variety of spirits, tinctures and beverages (brand, vodka, liqueur, rum) of the world standard, which received more than 100 medals and awards at international and industrial exhibitions.

David Sarajishvili is considered one of the founders of alcohol and vodka production in Georgia. In 1885 he established a central warehouse in Cognac in Tbilisi, on the basis of which the first liqueur-vodka factory was established in 1886. The commercial structure created by David Sarajishvili belonged to the Vladikavkaz and Yerevan alcohol factories.

In 1887, he invited specialists from France to help the whole process of production turn into a local raw material base.

The French-Georgian factory of liqueur-vodka and brandy existed until 1952. By this time, vodka production in Georgia was two-thirds of the total number of cool drinks.

The popular vodka in the market in the 1950s was Georgian vodka "Chacha" made by Samtresti production company. It was obtained by distillation of grape chacha, with 50-52% fortified vodka aged in oak barrels for three years.

In 1950-1955, 222,000 deciliter of anhydrous alcohol was poured.