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Chill filtering

Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between 5–10 °C (41–50 °F) and passed through a fine adsorption filter. This is done mostly for cosmetic reasons, to remove cloudiness. However, it is thought by many whisky drinkers to impair the taste by removing the details which differentiate…

Method, Chemistry & Overview

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Overview

Method

Chemistry

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Chill filtering

Nodes19
Edges18
Triples9
Avg. degree1.89
Density0.105263
Components1

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Chill filtering

Top relations

related to Method · 5
Chill filtering → Chill, Factors, It, The, Whiskies
related to Chemistry · 3
Chill filtering → Chill, In Scotch, Unfiltered
is a · 1
Chill filtering → method in whisky making for removing residue

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Important terminology

whisky chill filtering process removing distilleries cloudiness method chilled temperature whiskies 10 41 50 passed filter taste esters adsorption well

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Chill filteringis amethod in whisky making for removing residue0.90text
Chill filteringrelated to ChemistryUnfiltered0.60section
Chill filteringrelated to ChemistryIn Scotch0.60section
Chill filteringrelated to ChemistryChill0.60section
Chill filteringrelated to MethodChill0.60section
Chill filteringrelated to MethodIt0.60section
Chill filteringrelated to MethodWhiskies0.60section
Chill filteringrelated to MethodFactors0.60section
Chill filteringrelated to MethodThe0.60section

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