Aroma compounds of arbutus distillates

Versini, G.; Seeber, Renato; Serra, A. Dalla; Sferlazzo, G.; Carvalho, Bruno de Souza; Reniero, Fabiano

doi:10.1016/s0167-4501(06)80264-5

Cited by 14 publications

(16 citation statements)

References 2 publications

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“…These high levels of copper and acidity (Kłosowski & Czupryński, 2006; Neves et al. , 2007) have been associated with the fermentation in open‐air conditions (Versini et al. , 1995).…”

Section: Resultsmentioning

confidence: 99%

“…The differences among the samples (COOP-A, COOP-B, COOP-C and MSM) reflect the quality of the raw products and the hygienic and fermentative conditions in the distillery. These high levels of copper and acidity (Kosowski & Czupryn´ski, 2006;Neves et al, 2007) have been associated with the fermentation in open-air conditions (Versini et al, 1995). Samples COOP-A and MSM are representative of the most commonly encountered fig distillates and were chosen for detailed studies.…”

Section: Cooper Acidity and Main Volatilesmentioning

confidence: 99%

“…Among the several fruit distillates available in Mediterranean climate countries, fig distillates are one of the oldest (Ayed et al, 1992). Depending on the quality of the raw products and the hygienic and fermentative conditions in the distillery, some fig distillates might show some problems common to other raw distillates, namely high acidity (Versini et al, 1995;Galego, 2006) and high copper content (Galego, 2006;Caldas et al, 2009;Penteado & Masini, 2009), the latter associated with the traditional use of copper distillers. The maximum permitted level of copper in Brazilian sugarcane spirits is 5.00 mg L )1 (Neves et al, 2007), while in Portugal, for strawberry tree (Arbutus unedo L.) distillates, the maximum level is 15.0 mg L )1 (Decreto-Lei 238 ⁄ 2000 de 26 de Setembro).…”

Section: Introductionmentioning

confidence: 99%

“…, 1992). Depending on the quality of the raw products and the hygienic and fermentative conditions in the distillery, some fig distillates might show some problems common to other raw distillates, namely high acidity (Versini et al. , 1995; Galego, 2006) and high copper content (Galego, 2006; Caldas et al.…”

Section: Introductionmentioning

confidence: 99%

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Preparation of novel distinct highly aromatic liquors using fruit distillates

Galego

Silva

Almeida

et al. 2010

International Journal of Food Science &Amp; Technology

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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.

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“…These high levels of copper and acidity (Kłosowski & Czupryński, 2006; Neves et al. , 2007) have been associated with the fermentation in open‐air conditions (Versini et al. , 1995).…”

Section: Resultsmentioning

confidence: 99%

Section: Cooper Acidity and Main Volatilesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Preparation of novel distinct highly aromatic liquors using fruit distillates

Galego

Silva

Almeida

et al. 2010

International Journal of Food Science &Amp; Technology

View full text Add to dashboard Cite

show abstract

“…to the spicy note of Gewuertz Traminer wines [9], the genista-like flavour of Chardonnay [10] and to the particular aroma of Lambic and Weizen beers [11,12]. Red wines generally lack VPs but may contain EPs of up to a few thousand g L −1 [13,14].…”

Section: Introductionmentioning

confidence: 99%