clarification is a technique used to improve the cosmetic appearance of a liquid. Clarification is often done in combination with filtration. Clarifying methods can be less aggressive in removing flavor compounds than filtration and often work better on visible materials that are suspended in the liquid.
Traditional methods used natural flocculants like gelatin, egg whites, agar, or isinglass as fining agents. Some chemicals, like aluminum sulfate or iron chloride, can also be used as clarifying agents. When added to a hazy liquid, these compounds will agglomerate the suspended materials, making it easier to remove them using a coarse filter such as cloth or paper. Some fining agents cause the visible matter to settle to the bottom of the vessel, allowing the clear liquid to be decanted. These methods are beneficial for finishing macerated spirits and liqueurs, giving them a more refined appearance.
Mechanical methods can also be used to clarify liquids. A centrifuge is commonly employed to remove suspended solids by spinning the liquid at high speed, thus using centrifugal force to pull them out of the liquid and concentrate them at the bottom of their container. This method is not common in the production of spirits but has found some use at bars to produce unique ingredients for cocktails, such as clarified lime juice. With the introduction of the Spinzall, Dave Arnold’s cheap, bar-optimized centrifuge, one can expect to see more clarified ingredients in drinks.
See also filtration.
Arnold, Dave. Liquid intelligence. New York: Norton, 2014.
By: Darcy O’Neil