Advances in assessing the elemental composition of distilled spirits using atomic spectrometry

Szymczycha‐Madeja, Anna; Wełna, Maja; Jamróz, Piotr; Leśniewicz, Anna; Pohl, Paweł

doi:10.1016/j.trac.2014.09.004

Cited by 20 publications

(15 citation statements)

References 54 publications

(624 reference statements)

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“…Reaich (1998) has shown that the temperature in the distillate affects the Cu content in whiskey. Cooper concentrations in the analyzed Macedonian brandies were similar to those reported for other brandies (Barciela et al 2008;Szymczycha-Madeja et al 2015), such as Orujo de Galicia aged in oak (Rodríguez-Solana et al 2014), Šljivovica plum brandies of different ages and origin (Bonić et al 2013), and Venezuelan spirituous beverages (Hernández-Caraballoa et al 2003), but much higher than in aniseed spirits (Jurado et al 2007). In these studies, Cu concentration was higher in the beverages without certified brand origin, which was in accordance to our results.…”

Section: Validation Of the Gfaas Methodssupporting

confidence: 92%

“…Copper acts as a catalyst, favoring the formation of volatile aroma compounds that improve the brandy quality. However, high concentration of Cu has a negative influence on the flavor, taste, and color as well on consumers' health due to the catalytic development of carcinogenic ethyl carbamate (Almeida Neves et al 2007;Szymczycha-Madeja et al 2015). Therefore, the content of Cu has to be controlled for brandies put on the market and sale of illicit produced brandies has to be prevented in order to protect the consumers' health and licensed producers.…”

Section: Validation Of the Gfaas Methodsmentioning

confidence: 99%

“…Obviously, direct analysis is preferred due to the risk of contamination/losses of analytes during mineralization. Reviews on sources, effects, concentrations, and determination methods of metals and the need of their monitoring in alcoholic beverages were published by Ibanez et al (2008) and Szymczycha-Madeja et al (2015).…”

Section: Introductionmentioning

confidence: 99%

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Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation

et al. 2016

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A graphite furnace atomic absorption spectrometry (GFAAS) was used for determination of trace elements (Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn) in Brakija^samples, a grape brandy traditionally produced in Republic of Macedonia by distillation of grape pomace or wine, for characterization and safety evaluation. Cd, Pb, Cr, and Ni were determined directly, while Cu, Fe, Mn, and Zn were quantified after appropriate dilution. The calibration curves of all elements were linear with correlation coefficients (R 2 ) ranging from 0.9995 to 0.9998. The accuracy of the method was checked with a standard addition method showing good repeatability and reproducibility (relative standard deviation (RSD) <10 %). Relationship between several metal concentrations (Cu, Fe, Mn, Zn) in brandies and distillation system (homemade/industrial) on one side and aging mode (oak barrels/oak chips) on the other side were demonstrated. Two homemade brandies showed Cu, Fe, and Zn concentrations higher than industrial distillates and thus were found to be not safe for consumption because of Cu and Zn over the maximum allowed values. For the industrially produced brandies, Mn was identified to be a suitable marker related to aging with oak chips regardless variety, while Cu a marker for the influence of oak chip type.Principal component analysis applied on the content of elements clearly showed a good separation in terms of distillation and aging method.

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Section: Validation Of the Gfaas Methodssupporting

confidence: 92%

Section: Validation Of the Gfaas Methodsmentioning

confidence: 99%

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Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation

et al. 2016

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“…As most distillation plants used to produce grappa are made of copper, this metal may occur in quite high concentrations in grappa and other spirits (Hernandez-Caraballo et al, 2003;Soufleros et al, 2005). Spectroscopic techniques, mostly atomic absorption spectrometry (AAS), are commonly used for trace metal analysis (Almeida et al, 2003;Szymczycha-Madeja et al, 2015;Ajtony et al, 2016). Voltammetric methods may also be used to determine Cu(II)/Cu(I) speciation (Baldo & Daniele, 2006;Oliveira et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): monitoring the leaching of copper from distillation columns

Tamasi

Donati

Leone

et al. 2018

Int J of Food Sci Tech

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Summary The main aim of this work was to evaluate the leaching of copper in grappa from distillation plant that treats Cabernet and Sangiovese marcs (Montepulciano and Chianti, Tuscany). Copper content (determined by atomic absorption spectrometry, AAS) was 1.05 ± 0.03 mg L−1 in industrial distillates (Cabernet marc, 82.3% alcohol, v/v), and 3.7 ± 0.2 μg L−1 in artificial grappa (62.0%, Cabernet) obtained by distilling marc in a laboratory‐scale glassware plant. The artificial grappa distillate was refluxed over copper shavings, and copper content, CCu, was analysed in relation to reflux time and wear of the copper bell. The results showed that CCu trend was almost linear with increasing alcohol concentration and constant reflux time, and vice versa. The ratios of selected volatile components were not influenced by reflux on the shavings.

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“…Одним из значимых соединений коньяка являются эфиры, которые вносят непосредственный вклад в формирование ароматических соединений [10]. В коньяках в основном представлены средние и кислые эфиры -это этиловые эфиры жирных кислот, количество которых колеблется от 300 до 1600 мг/дм 3 , при этом на этилацетат приходится (30-00 мг/дм 3 ) [1,2]. Сложные эфиры могут синтезироваться дрожжами, а также являются продуктами этерификации.…”

Section: Introductionunclassified

The quality indicators of french cognac

Eliseev

Осипова

Емельянова

et al. 2019

Vestn. Voronež. gos. univ. inž. tehnol.

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Alcohol products are very popular in the consumer market, although it is not a highly needed and essential product. Cognac is one of the exquisite aristocratic and sophisticated beverage, its production consist of complex and lengthy technological process, on which an unique, full bouquet and aroma directly depend. This determines the importance of such aspects as obtaining a high quality and environmentally safe products that have some positive effect on the human body. Moreover, for cognac, the most important is the quality of the original wine materials and new production technologies, which form the organoleptic properties of the drink. The study of branded V.S. cognacs on the territory of the Russian Federation by organoleptic and instrumental methods of analysis showed that not all of them can be identified as French brandies.

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Advances in assessing the elemental composition of distilled spirits using atomic spectrometry

Cited by 20 publications

References 54 publications

Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation

Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation

Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): monitoring the leaching of copper from distillation columns

The quality indicators of french cognac

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