Fruit brandies

The social component which is also very important for sustainability of a production of spirits is fulfilled too the production of fruit brandy, cacha a, tequila, rum, etc. is a very important basis of existence or additional earning for small-scale agricultural producers. These producers either directly sell their distillates as spirit drinks or they offer them to bigger distilleries for mass marketing. 

Christoph N (1989) Process for Pinifying Fruit Brandies and Spirits. German Patent DE3734400A1. http //publikationen.dpma.de... 

Ethyl Carbamate. In November 1985, the Canadian Government indicated that it had detected ethyl carbamate [51-79-6] (urethane), a suspected carcinogen, in some wines and distilled spirits. Since that time, the U.S. distilled spirits industry has mounted a serious effort to monitor and reduce the amount of ethyl carbamate (EC) in its products. In December 1985, the Canadian Government set limits of 150 ppb in distilled spirits and 400 ppb in fruit brandies, cordials, and liqueurs. The FDA accepted a plan in 1987 from the Distilled Spirits Council of the United States (DISCUS) to reduce ethyl carbamate in whiskey to 125 ppb or less, beginning with all new production in January 1989. 

Methanol. In grape wines and brandies methanol determination is rarely necessary except where excessive amounts of pomace are used Italian regulations limit the methanol content for this reason. With fruit wines and fruit brandies the legal maximum can easily be exceeded, and therefore an accurate determination of methanol is required. 

Grape brandies and some fruit brandies are traditionally stored in oak casks for varying periods of time for aging or maturation. During... 

All varieties of pears, even storage varieties, can only be kept for a few weeks without cold storage. They become mealy or their flesh turns brown after a short period of optimum ripeness. This period is particularly short in summer and autumn cultivars. This is why pears are often preserved as tinned fruit, in addition to being eaten as fresh fruit. A few special varieties are used for juice production and for manufacture of fruit brandies. Although they have a lower vitamin content than apples, fully mature, well developed pears are delicious. 

Some drinks naturally contain significant amounts of methyl alcohol, especially fruit brandies made from plums or apricots, for example (like slivovic, which is produced in the Balkans). The methyl alcohol content may account for some of the unpleasant effects of consuming too much of these drinks ... 

Although its systemically administered medical uses have been limited to the treatment of methanol and ethylene glycol poisoning, alcohol is an excellent solvent and is used as a vehicle in many pharmaceutical formulations. It is also used topically as a disinfectant and to reduce fever through evaporation. Medieval alchemists considered it to be the elixir of life, a title that has survived in certain European fruit brandies called collectively eau de vie. 

Occupational exposure to urethane may occur through inhalation of dust particles and dermal contact with this compound at workplaces where urethane is produced or used. In addition to industrial worker exposure, urethane is unintentionally formed during the manufacture of certain consumer beverages. Urethane has been found predominantly in bourbons, sherries, fruit brandies, whiskeys, and wines. The general population may thus be exposed to... 

FROTH OP NITRE Alc. DIDEROT 1763 CD C FRUIT BRANDY Alc, GESSMANN 1906... 

Products and Uses Found in over 1000 beverages sold in the U S. In sherries, fruit brandies, whiskeys, table wines, dessert wines, liqueurs. A natural product of the fermentation process by which yeast turns fruit juice into beverages. The allowable limit is 125 ppb before this limit was set, some fruit brandies had 1000 to 12,000 ppb urethane. Used as an intermediate in the manufacture of pharmaceuticals, pesticides, and fungicides. 

The presence of toxic carbamic acid ethyl ester (ethyl carbamate, also called urethane, 12-84) in fermented food products was first observed in 1976. The Canadian authorities first drew attention to this fact in 1985, when they carried out an extensive inspection of spirits imported from Europe. The ethyl carbamate level was restricted to 30 xg/kg in table wines, 100 xg/kg in fortified wines, 150 xg/kg in distilled spirits and 400 (xg/kg in fruit brandies and liqueurs. These guidehnes have been used as a reference in other countries, which do not have a specific legislation on this issue. 

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