After the re-exposure of filtered apricot brandy samples to the lower temperatures (3–4 ◦ C) the chill haze formation was not recorded. This confirms the adequacy of the cold stabilisa- tion process. In order to evaluate the influence of the applied treatments on the sensory characteristics of apricot brandy the Buxbaum model of positive ranking was carried out. It was shown that sensorial differences between filtered and unfil- tered brandies exist, and they were primarily related to the odour experience (Table 2). Among filtered brandies, the sam- ple obtained after filtration on the membrane with pore size of 800 nm was rated with the highest score (18.8) and it was shown to be the most similar to the control (untreated) sam- ple. Considering also the fact that all membranes tested were efficient in removing of the chill haze causes, an 800 nm pore size membrane was proved to be the best solution.