Fruit spirit

The flavour of distillates from apple and pear is characterised by typical aroma compounds from these fruits formed by enzymatic degradation of fatty acids to C6-fragments like hexanol, trans-2-hexenol, as well as ethyl esters and acetates of hexanoic acid. In distillates of pears, especially of the variety Bartlett pear, the characteristic pear flavour is mainly dominated by the ethyl and methyl esters of frans-2-czs-4-decadienoic acid and trans-2-trans-A-decadienoic acid [27-29], The biogenesis of these monounsaturated, diunsaturated, and triunsaturated esters may be explained by -oxidation of unsaturated linoleic and linolenic acid in the fruits. The sesquiterpene compound a-farnesene, which is formed during postharvest ripening and storage of Bartlett pears [28], shows that quality and intensity of distilled pear spirits is mainly influenced by the quality and degree of ripeness of the fruits. 

10 Flavour of Spirit Drinks Raw Materials, Fermentation, Distillation, and Ageing 

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Alize Passion, introduced in 1986, bombed when marketed to suburban women as a softer fruit spirit but bounced to life in a Tupac Shakur rap called Thug Passion, and the rest is history. 

The methods of analysis are those used for other spirits in addition, for nut-fruit spirits, hydrocyanic acid and benzaldehyde and sometimes nitrobenzene are tested for and determined as follows ... 

Methanol occurs in some foods. Distilled fruit spirits such as those from the fermentation of Bartlett pears contain some methanol. This has led to European standards for methanol limits in distilled fruit spirits. The levels of methanol can be reduced by appropriate adjustment of fermentation conditions and the distillation processes used.3... 

Other fruit spirits are distilled from fresh or frozen fruits or their juices (blueberries, raspberries, strawberries, currants, apricots, peaches and others) while adding alcohol. Pomaceous fruit spirits are made from fresh fermented apples or other pomaceous fruits, from the whole fmit or its juices without the addition of sugar-containing substances, sugar or alcohol of another kind with a minimum alcohol content of approx. 38% by vol. 

Ethyl acetate (Acetic ester) C4H8O2 88.11 H3C-COOC2H5 0.900 77 2915 31 [141-78-6] -4 ubiquitous in fruit, spirits... 

Fruit spirit (produced by distillation of fermented fleshy fruits or must) 1000 1350 (depending on fruits) 3.3. 5... 

At present, there is no international standard for the maximum allowable level of ethyl carbamate in foods. However, some countries, such as Canada, Korea and some member states of the EU (such as France, Germany and Czech RepubHc) have estabhshed maximum levels of ethyl carbamate in alcohoHc beverages. In the Czech Republic, for example, the limit for the content of ethyl carbamate in fruit spirits is 0.4 mg/1) and for other spirits and wines the maximum level of ethyl carbamate is lower by one order of magnitude. 

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