Authenticity of the Traditional Cypriot Spirit “Zivania” on the Basis of Metal Content Using a Combination of Coupled Plasma Spectroscopy and Statistical Analysis

Abstract

Sixty-eight alcoholic beverages ranging in alcoholic degree between 40 and 55 from different countries were analyzed for their 16 most abundant metal elements using inductively coupled plasma (ICP) spectroscopy. The results were analyzed statistically using two different types of analytical methods: canonical discriminant analysis and classification binary trees. The aim of this study was to investigate which of the metals analyzed constitute diagnostic parameters that establish authenticity of the traditional Cypriot spirit zivania. The two statistical methods revealed that Mg, Zn, and Cu are promising distinctive parameters capable of differentiating zivania from other spirits similar in alcoholic degree. It is believed that this differentiation in metals between the alcoholic beverages examined is related to the unique geological and climatic conditions existing on the island of Cyprus.

Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis

“…Negative effects include beverage spoilage and hazing, as well as sensorial and health consequences (Mayer et al, 2003;Green et al, 1997). Positive effects include the removal of bad odors and tastes (Green et al, 1997), participation in fermentative processes (AkridaDemertzi and Koutinas, 1992), provision of pathways for dietary intake of some essential minerals (Mayer et al, 2003), and usefulness for authentication purposes (Kokkinofta et al, 2003).…”

Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.)

“…Very popular are those produced from fermented grape pomaces, such as the Greek tsipouro and tsikoudia (Apostolopoulou, Flouros, Demertzis, & Akrida-Demertzi, 2005;Danilatos & Harvala, 1981;Gerogiannaki-Christopoulou, Kyriakidis, & Athanasopoulos, 2001Kana, Kanellaki, & Koutinas, 1991;SouXeros, Pissa, Petridis, Lygerakis, & Mermelas, 2001, 2004, the Italian grappa (Carla, 2002;Da Porto, 1998;Odello, 1994;Versini, 1995), the Portuguese Bagaceiras (Silva & Malcata, 1998Silva, Malcata, & Revel, 1996 and Aguardiente (wine or marc spirit) (Rogerson & Freitas, 2001) and the French marc grape or eau-devie de marc (SouXeros & Bertrand, 1987,the Cypriote zivania (Kokkinofta, Petrakis, Mavromoustakos, & Theocharis, 2003), etc.…”

The Analysis of Vodka: A Review Paper

“…The task of distinguishing among the different types of alcohols was performed via ICP spectroscopy (Kokkinofta et al 2003). A total of 68 alcoholic beverages were analysed, which mainly consisted of different types of zivania and included only four samples of vodka from Russia and Sweden.…”