Studies regarding the quality of certain fruit distillates in correlation with the analytical data and sensorial assessment

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)