Production and Composition of Cider Spirits Distilled in “Alquitara”

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 subst...

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Bibliographic Details
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
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