Abstract
Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was to develop scientifically based identification criteria for fruit distillates. 
 Study objects and methods. The research featured ten fruits and their distillates. It involved three schemes of pre-distillation processing: pulp fermentation, juice fermentation, and pulp fermentation with subsequent maceration. The biochemical composition of raw materials was assessed by the HPLC analysis of mass concentration of sugars, titratable acids, pH, mono- and disaccharides, free organic acids and amino acids, as well as by the sugar-acid index. The concentration of higher alcohols in the distillates was determined using gas chromatography.
 Results and discussion. The research revealed significant differences in the biochemical composition of raw materials, which made it possible to divide it into groups depending on the methods of pre-distillation processing. The groups can be identified by the ratio of the concentrations of the main higher alcohols: 1-propanol to the sum of isobutanol and isoamylol. The revealed differences were caused by the peculiarities of the ratio of organic acids and amino acids. For the distillates of Cornelian cherry, black currant, cherry-plum, plum, cherry, and apricot, the ratio of 1-propanol to the sum of isobutanol and isoamylol was within the following ranges: 0.02–0.06, 0.08–0.10, 0.30–0.35, 0.47–0.51, 0.55–0.65, and 0.69–0.92, respectively. The method of preparing raw materials for distillation did not affect the values of the identification indicator.
 Conclusion. The ratio of 1-propanol to the sum of isobutanol and isoamylol could serve as an indicator for the identification of distillates of Cornelian cherries, black currant, cherry-plum, plum, cherry, and apricot. However, it proved useless for distillates of pears, raspberries, tangerines, and mulberries, since its values were within comparable limits. Therefore, the research requires a GC-MS analysis to determine the concentration and ratios of other specific volatile components in other raw materials.
Highlights
Beverages based on fruit distillates belong to elite alcoholic drinks
Composition of free amino acids isolated from fruit raw materials*
Conflict of interest The authors declare that there is no conflict of interests regarding the publication of this article
Summary
Сахарокислотный индекс 7,0–7,5 2,3–2,7 6,0–7,5 20,0–25,0 4,5–5,0 3,0–3,5 11,0–11,8 4,8–5,3 4,0–4,3 60,0–65,0. Одним из основных показателей оценки технологических свойств фруктового сырья для производства дистиллятов является сахаро-кислотный индекс. Сахаро-кислотный индекс характеризует соотношение сахаров и кислот в сырье и позволяет выбрать определенные режимные параметры его подготовки к сбраживанию и дистилляции. Используемые для сбраживания фруктового сырья винные расы дрожжей адаптированы к значениям pH на уровне 2,5–3,5. Поэтому для фруктового сырья с высоким сахаро-кислотным индексом требуется проводить дополнительное подкисление. Установлено, что для большинства исследованных видов основными являются моносахариды – глюкоза и фруктоза Изучение состава и концентрации свободных органических кислот во фруктовом сырье было связано с тем, что они в разной степени влияют на метаболизм дрожжей и процесс сбраживания. При оценке качественных показателей фруктового сырья, предназначенного для получения дистиллятов и напитков на их основе, важно знать качественный
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
