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Filter aid selection allows modulating the vanadium concentration in beverages

May, Bianca, Dreifke, Tim, Patz, Claus-Dieter, Schütz, Christian L., Schweiggert, Ralf, Dietrich, Helmut
Food chemistry 2019 v.300 pp. 125168
apple juice, beers, diatomaceous earth, filtration, perlite, vanadium, wines
This study reports a clear-cut relationship of the technological use of specific filter aids with highly variable vanadium levels in beer, wine, and fruit juices. First, the previously reported broad range of vanadium levels was confirmed in 68 commercial beverages by ICP-MS. Since cloudy apple juices exhibited significantly lower vanadium amounts than clear apple juices, filter aids used for clarification were analyzed and found to contain substantial and highly variable amounts of vanadium, particularly in all analyzed diatomite (38–368 mg vanadium per kg filter aid), but not in perlite products (<4 mg/kg). Subsequent pilot-scale precoat filtration experiments (170 L/batch) proved vanadium to be released from diatomite (Kieselguhr), increasing its levels from ca. 2.1–2.6 µg/kg unfiltered to 27–201 µg/kg filtered juice, depending on the use of diatomites high or low in vanadium. Thus, filter aid selection was shown to modulate the vanadium concentrations in clarified beverages.