Production and Composition of Cider Spirits Distilled in “Alquitara”

• Published in: Journal of agricultural and food chemistry Vol. 54; no. 26; pp. 9992 - 9997
• Main Authors: Rodríguez Madrera, Roberto, Suárez Valles, Belén, García Hevia, Ana, García Fernández, Ovidio, Fernández Tascón, Norman, Mangas Alonso, Juan José
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 27-12-2006
• Subjects: acetaldehyde; Alcoholic Beverages - analysis; alquitara; Biological and medical sciences; Brandies, spirituous liquors; brandy; ciders; distillation; ethanol; Ethanol - analysis; Fermentation; Fermented food industries; food composition; Food Handling - methods; Food industries; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; Furaldehyde - analysis; furfural; gas chromatography; Malus - chemistry; metals; Metals - analysis; Methanol; volatile organic compounds; Volatilization; Volatile compound; Alcoholic beverage; Distillate; Brandy; Production; volatile compounds; metals; Cider; Chemical composition; Metal; cider brandy; GC
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf062316h

The capacity of alquitara (a traditional distillation system) to produce cider brandies is evaluated. To do so, the chemical composition of 12 fractions obtained during the distillation process and the cider brandies obtained from five ciders were analyzed (alcohol strength, methanol, volatile substances, furfural, and metals), taking into account European and Spanish legislation. During the course of distillation, an important increase in methanol, furfural, 2-phenylethanol, and metals in the last fractions was observed, while fusel oils were more abundant in the first fractions collected. Only acetaldehyde behaved differently, showing a minimum concentration in the middle fractions that might be explained by its formation on the surface of alquitara. On the other hand, the final distillates obtained by means of this method complied with the considered regulations. Worth highlighting in this regard are the low levels of a potential toxin such as methanol, as well as the detection of a constant ratio for methanol, ethanol, and fusel oil for the pairs of cider/spirits analyzed, which could be interpreted as an indication of good uniformity in the distillation system and method, thus guaranteeing product quality. Keywords: Cider; distillate; cider brandy; volatile compounds; metals; GC