Arbutus unedo L. Spirit: Does the Water Addition Before Fermentation Matters?

Caldeira, Ilda; Gomes, Filomena; Botelho, Goreti

doi:10.1007/978-3-319-70272-8_16

Cited by 4 publications

(17 citation statements)

References 12 publications

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“…The spirit drinks made from the strawberry tree fruit also had alcohol strength higher than the minimum of 42% required by the Portuguese regulation for arbutus spirit [31]. Moreover, the results are in accordance with those previously obtained by Caldeira et al [7] for arbutus spirit and by Anjos et al [19,25] for honey spirit.…”

Section: Chemical Composition Of the Spirit Drinkssupporting

confidence: 89%

“…According to the European regulation on spirit drinks [11], the methanol concentration of arbutus spirit must be lower than 1000 g/hL of pure alcohol (P.A.). Despite tight controls during the production process, most arbutus spirits still exhibit levels of methanol close to the legal limit, as reported in the aforementioned research works [4,7,12].…”

Section: Introductionmentioning

confidence: 92%

“…Besides, the pH values were within the range observed for other commercial spirits. Anjos et al [25] found values ranging between 2.47 and 4.49 for honey spirits, and Caldeira et al [7] reported values ranging from 3.83 to 4.48 for arbutus spirits. Botelho et al [4] obtained pH values ranging between 3.50 and 3.72 for arbutus spirits produced from fruits with different ripeness degrees.…”

Section: Chemical Composition Of the Spirit Drinksmentioning

confidence: 99%

“…Several studies performed over the last decade revealed that the chemical composition of this spirit drink is strongly influenced by the degree of fruit ripeness, the fermentation conditions, and the distillation technology employed [4,[6][7][8]. Among these factors, the timely and correct separation of the distillation fractions ("heads", "heart", and "tails") during the distillation process is of utmost importance for the volatile profile and, therefore, for the quality of the final product [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

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Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey

et al. 2020

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Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed, taking advantage of the best features of these two ingredients and limiting the methanol content. This work reports the first approach to its development, considering in particular its chemical composition, especially the volatile components, and sensory properties. Methanol, acetaldehyde, ethyl acetate, and fusel alcohols were quantified and identified by GC–FID/GC–MS. Sensory analyses were performed by a trained panel. Promising results were obtained, showing that the new spirit has features close to those of honey spirit. Significantly lower contents of methanol, acetaldehyde, and ethyl acetate were observed in the new spirit compared to arbutus spirit (359.0 vs. 994.4 g/hL of pure alcohol (P.A.), 20.5 vs. 25.6 g/hL P.A., and 35.5 vs. 53.9 g/hL P.A., respectively), which is advantageous from the food safety and quality perspectives. The total content of fusel alcohols in the new spirit was significantly lower than in honey spirit (261.4 vs. 388.85 g/hL P.A.). Distinct aroma and flavor profiles were examined, but only four attributes were significantly different between the these spirit drinks: dried fruits, unctuous, varnish (although at very low perception), and sweet.

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Section: Chemical Composition Of the Spirit Drinkssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 92%

Section: Chemical Composition Of the Spirit Drinksmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey

et al. 2020

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“…The middle-run fraction is known as the heart and it is the part of the distillate used for the consumption, which contains the majority of the ethanol and the volatile compounds responsible for the aroma profile of the beverages (López-Vázquez, Herminia Bollaín, Berstsch, & Orriols, 2010;Serafim et al, 2012;Silva & Malcata, 2002). The distillate composition changes during the distillation process (Caldeira, Gomes, & Botelho, 2018) (Serafim et al, 2012). Consequently, it is very important to develop analytical tools that allow this process to be monitored.…”

Section: Introductionmentioning

confidence: 99%

FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

et al. 2020

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Honey spirit is an alcoholic beverage produced by fermentation followed by distillation of the honey must, which has distinct organoleptic characteristics derived mostly from the raw material used. In order to accurately monitor the quality of the product throughout the distillation process (head, heart and tail stages), FT-RAMAN spectroscopy was applied. Dark honey, light honey and honey obtained following waxes' wash was used to produce honey spirit. The pH, alcoholic strength, methanol content, acetaldehyde content, ethyl acetate content and higher alcohols content were evaluated during the distillation process. The FT-RAMAN technique was used to obtain spectral information for all fractions collected during beverage production. The results suggest that the honey spirit had good quality concerning the volatile composition and methanol was not detected in any sample. FT-RAMAN is promising for the online monitoring of the distillation process in order to improve the final quality of this beverage.

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Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

Anjos

Pedro

Caramelo³

et al. 2021

Applied Sciences

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Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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Arbutus unedo L. Spirit: Does the Water Addition Before Fermentation Matters?

Cited by 4 publications

References 12 publications

Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey

Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey

FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

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