Abstract:
Out of the 20 samples under
analysis only 14 meet the requirements for
the award of a distinct denomination
whereas the other six may be called just
spirits. The fact that some drinks of the
second category do not mention on the label
the denomination of spirit is a crime. Total
acidity and the volatile acidity have
concordant values giving the opportunity to
identify the products maturated as well as
the neutralization or bonification treatments.
The pH values allow the classification of the
distillates/distilled drinks by their degree of
naturalness and the possible treatments
effectuated.The polyphenol content may
indicate the existence or inexistence of the
wooden (oak) storage areas and the possible
time of contact with these spaces or the
reduction of influence due to the diverse
treatments. The ester content indicates for
11 samples the cause that leads to their
classification into a superior quality class.
The values of the extract content may also
explain, even more than the ester content,
the favorable impression and the superior
gustative quality for the 10 samples in their
respective order. Except for two samples
that showed quality defects, the rest of the
distillates and distilled drinks registered
positive or very positive sensorial qualities
(especially Vinia maturated cherry distillate
raw material and Vinia maturated plum
distillate raw material)
