Preparation of novel distinct highly aromatic liquors using fruit distillates

Abstract

This work describes the preparation of aromatised liquors using deodorised and concentrated fruit distillates. The raw spirits were improved by making a partial deodorisation, using activated charcoal, followed by concentration, using a distiller. The liquors were prepared by a maceration process. The procedure is exemplified using fig distillates to prepare myrtle berry liquors. The acidity, copper, polyphenol and anthocyanin indexes and volatile and anthocyanin profiles were monitored in each preparation step. The concentration process increased the ethanol proof to 75% v ⁄ v and decreased the acidity and the copper content. The partial deodorisation decreased the levels of high molecular weight volatiles, while the content of lower molecular weight compounds that contribute to flavour was maintained. Delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside and malvidin-3-O-glucoside were the major anthocyanins.

Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors

“…The identification and quantification of the main polyphenols was made using a system and procedures already used for the identification of anthocyanins (Galego et al ., ) and other polyphenols (Moreira et al ., ). The LC‐MS system is an Agilent Technologies 1200 Series LC coupled to a Bruker Daltonics HCT ultra (ion trap), able to carry out MS n , n = 11.…”

“…A common preparation process involves the addition of colour giving and aromatising substances, such as fruits or aromatic plants, to a hydroalcoholic solution, for a certain period of time (maceration), followed by the addition of sweetener agents such as sugar syrup or honey (Regulation EC 110/2008). The myrtle berry (Tuberoso et al, 2008;Galego et al, 2011), the lemon (Limoncello) (Crupi et al, 2007) and walnut (Alamprese & Pompei, 2005) liquors, as well as new beverages, such as the melon liquor (Go´mez et al, 2009), have been prepared using this procedure.…”

Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages

“…Particularly aromatic are distillates made from apricots, peaches, blackberries, and rowan berries, however, they do not contain enough sugar for producing ethanol. Therefore in some countries ethyl alcohol of agricultural origin is added to vodkas produced from these fruits (Christoph and Bauer-Christoph, 2006;European Commission, 2008;Galego et al, 2011;Postel and Adam, 1989;Satora and Tuszy nski, 2008).…”

“…In fig spirits the main compounds, e.g., ethanol, ethyl acetate, methanol, isopentanol, and ethyl laureate were identified and quantitatively determined. The analysis was performed by HS-SPME with PDMS/DVB fiber, and by means of GC-MS and GC-FID techniques (Galego et al, 2011). On the other hand, samples of mulberry spirit were analyzed for volatile compounds exclusively by GC-FID (Soufleros et al, 2004).…”

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

“…One of the most used methods is the alcoholic extraction, which is applied to recover several substances from their matrices. The raw material is blended with a mixture of water and alcohol, commonly between 50 and 90% alcohol [62]. The extraction time can vary from 30 minutes to several days.…”