Ion chromatography in the liqueurs and spirits quality control

Abstract

In the presented work, the ionic composition of liqueurs and spirits from different manufacturers was investigated. It was found that the ionic composition of studied samples is represented mainly by cations of sodium, potassium, calcium and magnesium and anions of chlorides, nitrates, phosphates and sulfates, mass concentrations vary within wide limits, which is explained by the rich microelement composition of receptive components, the specifics of alcoholic beverages and the peculiarities of water treatment of various manufacturers. It was revealed that one of the main reasons for the deterioration in the quality of liqueurs and spirits was the increased content of calcium and magnesium. In some samples, on the contrary, the relationship between the cation-anion composition and precipitation was excluded. Thus, the ion chromatography method is an indispensable modern analytical tool in the finished products quality control. Its use allows you to quickly identify and eliminate the causes of precipitation during storage, thereby increasing the efficiency of technochemical quality control of alcoholic beverages.

Desenvolvimento de licores de fruta nativa Curriola (Pouteria ramiflora), avaliação proximal e aceitabilidade

“…Licor é a bebida alcoólica produzida pela combinação de uma base alcoólica, aromas de frutas ou ervas com adição de xarope de açúcar, ácido cítrico e outros aditivos alimentares, bem como álcool e água, também podem ser de misturas de vários tipos de álcool, sucos, infusões de frutas e álcoois aromáticos obtidos pelo processamento de frutas, vale ressaltar que a preferência por determinado teor alcoólico dos licores está relacionada à combinação de sabor doce, teor alcoólico e sabor de Research, Society and Development, v. 10, n. 12, e546101220593, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i12.20593 3 fruta (Śliwińska et al, 2015;Abramova et al, 2020;Villa et al, 2021). Com características organolépticas típicas e uma grande variedade de sabores, desde o amargo até ao extremamente doce, com um aroma especial e cor diferente, que os tornam distintos em cada região (Montero et al, 2020).…”