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Search results for: FRUIT SPIRITS
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The flavour of fruit spirits and fruit liqueurs: a review
PublicationFruit spirits and liqueurs are among the most popular spirit-based beverages made from fruits such as plums, cherries, melon, apple, citrus and pear. The types of fruits and production methods have a great significance for the quality of the final product. The production process of spirits consists of the following stages: fermentation, distillation and maturation. For this reason scientists started to investigate the composition...
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Comparison of the Physical and Sensory Properties of Hybrid Citrus Fruit Jaffa® Sweetie in Relation to the Parent Fruits
PublicationIn the presented study, an overall Jaffa sweetie evaluation was made to find a correlation between Citrus grandis Osbeck × Citrus paradisi Macf. and its parent fruits’ (Citrus grandis Osbeck, Citrus paradisi Macf.) properties. Based on the sensory analysis, it was found that the taste and aroma of the new hybrid fruit are close to pummelo. By the use of chromatographic analysis, the selected monoterpenes present in the fruits were...
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The analysis of raw spirits – a review of methodology
PublicationAgricultural distillates (raw spirits) are alc oholic l iquids obtained thro ugh dis till ation (preceded by alcoholic ferm entation)of specific agricultural products that do not have the properties of ethyl alcohol or a spirit, but still retain th e aroma andtaste of the raw ingredients used. This review is a brief overview of agricultural distillates and of some methods commonlyused (GC-MS, GC-FID, GC-O, electronic nose) for...
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FRUITS
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Differentiation Between Spirits According to Their Botanical Origin
PublicationAgricultural distillates are used for the production of spirit beverages. As more and more products with a specific botanical composition specified on the label are produced (e.g. rye vodkas, wheat vodkas and Polish Vodka, which cannot be produced with the addition of maize distillate), it is necessary to look for quicker and more accurate methods allowing the determination of botanical origin of alcoholic beverages and materials...
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Quantitative assessment of the main antioxidant compounds, antioxidant activities and FTIR spectra from commonly consumed fruits, compared to standard kiwi fruit
PublicationBioactive compounds (polyphenols and ascorbic acid) and dietary fibers, and related antioxidant activities of commonly consumed apples, bananas, peaches, pears, blond and red grapefruits, pomelos, oranges, lemons, red plums, white grapes, mango, persimmon and strawberries grown in the same geographical and climatic conditions were compared with standard kiwi fruit. The presence of polyphenols was studied by Fourier transform infrared...
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Fruit Growing Research
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Journal of Fruit Science
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Volatile composition of raw spirits of different botanical origin
PublicationThe paper presents the results of determination of the volatile composition of raw spirits, on the basis of trace compound isolation from their volatile fraction, and the comparison of the obtained volatile profiles of agricultural distillates of different botanical origins (maize, wheat, triticale, rye).
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Determination of Elements in Fruit Juices
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