Chemical profile of spirits obtained by spontaneous fermentation of different varieties of plum fruits

The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

“…Satora et al report the content of this compound in plum distillates as ranging from 123 mg/L (Stanley variety) to 298 mg/L of 100% v /v alcohol (Węgierka Dąbrowicka variety). The higher concentrations of acetaldehyde reported by the authors are a consequence of the lower alcohol contents in the fractions they tested (from 67.4 ± 0.8 to 74.2 ± 1.3% v /v) and the use of a different distillation apparatus. The statistically significant ( p < 0.05) differences between acetaldehyde contents in analogous heart fractions obtained following two‐stage or single‐stage processes were due to differences in the amounts of acetaldehyde in the separated head fractions.…”

“…However, as alcohol content in the heart fractions increased, a gradual decrease in the concentration of acetaldehyde was observed, in both the two‐stage and the single‐stage process ( p < 0.05; see Table ). Satora et al report the content of this compound in plum distillates as ranging from 123 mg/L (Stanley variety) to 298 mg/L of 100% v /v alcohol (Węgierka Dąbrowicka variety). The higher concentrations of acetaldehyde reported by the authors are a consequence of the lower alcohol contents in the fractions they tested (from 67.4 ± 0.8 to 74.2 ± 1.3% v /v) and the use of a different distillation apparatus.…”

“…Higher alcohols were present in lower amounts in the heart and tail fractions, and a relationship was observed between the strength of alcohol by volume in the heart fractions (which determined their separation points from the tail fractions) and the higher alcohol contents in those fractions ( p < 0.05). Satora et al report similar results during distillation of plum spirits from different varieties of plum.…”

“…ethyl caproate (hexanoate), ethyl caprylate (heptanoate), 2‐phenylethyl caprylate, isoamyl caproate and ethyl caprate (decanoate). Most of these were also reported in plum distillates (67.4% v /v) by Satora et al . However, when analogous heart fractions from Wegierka Zwykła plums are compared, the distillate obtained in our study (approximate alcohol content 70% v /v) contained much higher concentrations of fatty acids esters.…”

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

“…The quality of plum brandy is infl uenced by many factors, including the soil and climate, the characteristics of the used fruit varieties and the employed technological procedures (2). Plum varieties with their distinctive aromatic compounds give to the distillates the features of a local character (3).…”