Of liqueurs

Strong Alcoholic Beverages. Products such as whiskey, cognac, brandy, etc. cause undesired reactions with unprotected aluminum. The attack causes pitting corrosion and formation of a floculent precipitate of aluminum hydroxide while the beverage itself becomes discolored, and the flavor is also affected (22). The action of liqueurs is not so... 

Table 10.4 summarises some of the most famous international brands of liqueurs and their composition a summary of more than 400 liqueurs and speciality products and their composition is given by Glutton [51]. 

The world s top brands of liqueurs and speciality products are products from companies like De Kuyper, Berentzen, Bols, and Marie Brizard. Famous brands are Kahlua (coffee liqueur), Bailey s Original Irish Cream, Grand Marnier, Cointreau, Amaretto, and Sambuca as well as the bitter liqueurs or aperitifs like Campari, Jagermeister, Fernet Branca, Ramazzotti, Averna, Unicum, and Suze. 

Table 10.4 Composition of some selected liqueurs and brands of liqueurs ...

Rectified spirit is also used for the manufacture of liqueurs, by addition of various substances, such as natural or artificial essences, sugars, bitter principles, etc. 

Besides the tests and determinations already indicated among the general methods (the tasting, determination of the specific gravity and the tests relating to volatile impurities and to denaturants, are made on the distillate, freed if necessary from essential oils), analysis of liqueurs includes the following. 

Pereira, A. C., Reis, M. S., Saraiva, P. M., and Marques, J. C. (2010b). Aroma ageing trends in GC/MS profiles of liqueur wines. Anal. Chim. Acta 659, 93-101. 

Contraindications Excessive long-term use of liqueur may be habit-forming and debilitating. Ingestion of volatile oil or liqueur may cause GI disturbances, nervousness, stupor, and convulsions due to thujone. 

The addition of such a substance prior to extraction is effected only when the added substance is a desirable component of the final product formulation where the extract will be used. Consequently, for liquid-phase extraction, this practice is more useful in industrial process apphcations such as, for example, the use of alcohol for the production of extracts to be used in the confection of liqueurs. In gas-phase extractions, however, this technique is very useful in enhancing the volatihsation of analytes. This has apphcations in the analytical... 

Liqueurs and Cordials.—The raw materials for the manufacture of liqueurs and cordials are necessarily classified in a different manner from those used in the distilled spirit or wine industries. In general they may be divided into three broad groups with subdivisions as indicated ... 

The following is a partial list of coloring agents used in the production of liqueurs and cordials ... 

Pot Stills.—The simplest form of pot still is used in the manufacture of liqueurs both on account of the small lots which are worked and the method of manufacture. Such a still is shown in Figure 11. A is the kettle D is the swan s neck for... 

Classification.—The aim of all cordial and liqueur manufacture is a product in which the various separate constituents are so blended and united that only a summation is tasted by the drinker rather than a number of discordant single flavors. The varying degrees of success with which this object has been achieved and also the variations in concentration of the liqueur in alcohol, flavor and sugar have resulted in the recognition, especially in France, of a number of grades of liqueur, as follows ... 

In the essence process, essential oils, either natural or synthetic, are added to the alcohol, which is then sweetened and colored. This kind of liqueur is generally of inferior quality as compared with the others and should only be made under exceptional circumstances or when a cheap product is required. 

The series of operations involved in the preparation of liqueurs may include most or all of the following ... 

Clarification or fining of liqueurs is practiced not only to give them limpidity and brilliancy so that they are agreeable to the eye, but also to render them immune against changes caused by substances which they may hold in suspension. 

Sample procedures To fine one hectoliter (25 gals.) of liqueur are as follows ... 

Milk is also a good clarification agent for white liqueurs of low alcohol content. It should be added in the proportions of one liter (1 quart) of milk to each hectoliter (25 gals.) of liqueur. It is advisable to boil the milk and the liqueur should be well stirred while the addition is made. Milk makes a particularly good fining agent for the cura aos. 

There follows a selected list of formulae for the manufacture of liqueurs. In the case of many liqueurs a number of alternative formulae are cited according to the method of manufacture and the grade or quality of product. In using these formulae, the warning must be observed that no amount of direction can substitute safely for care, skill and experience. 

Roast the cocoa, grind it. Macerate in alcohol the cocoa, cloves, mace, and vanilla and distill after 48 hours. Rectify. Add 1 gallon of tincture of vanilla and 400 lb. of refined sugar which has been dissolved in a sufficient quantity of water to bring the total quantity of liqueur to IOO gallons. The tincture of vanilla adds, in addition to flavor, a light yellow color which is much admired. 

These are a special group of liqueurs used for their tonic properties and in small portions to flavor other beverages. In general, their manufacture is simple and quality depends on the proper selection of materials and care rather than intricate processing. A few formulae are cited below from the vast number available. These are selected to be sufficiently illustrative. The remainder, the matching of any preparation now on the market is rather a matter for the master of the art than choice from a receipt book. 

No special methods for the examination of liqueurs and cordials have been included in the Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists. The reader will find that the methods described above are generally applicable to this purpose. The following are. suggested as providing most of the determinations which will be required ... 

Alcohol is one of the most important chemical products. We have already referred to it as a solvent, in which capacity it is of great service to the chemist in the laboratory as well as in industrial operations involved in the manufacture of transparent soap, varnishes, French polish, collodion, and celluloid. It is not only as a solvent, however, that it figures extensively in the arts and manufactures. It is used in the technical preparation of chloroform, iodoform, fulminates, ether, acetic acid, and many other bodies. For certain purposes—such as the production of some kinds of whiskey and brandy, and of liqueurs, and in the manufacture of scents, fine chemicals and drugs— only alcohol of a considerable degree of purity can be used, and the expense is correspondingly high. 

USE n the manuf of Liqueurs. Plays an importani part in the formulation of raspberry, gooseberry, grape, cherry, apricot, currant, bourbon, and other artificial essences. 

USE Manufacture of liqueurs and the volatile oil. The fruit as source of oil of anise. 

Storage Keep well closed protect from light Uses Natural flavoring agent in foods and pharmaceuticals mfg. of liqueurs skin care cosmetics ingred. 

Other monoterpenoid or arylpropenoid derivatives identi ed as the active components of traditional sedatives include methyleugenol (27) (Norte et al. 2005), isopulegol (31) (Silva et al. 2007), and a terpineol (32) (de Sousa et al. 2007). It is worth mentioning the monoterpene thujone (33), the dangerous principle of the ancient Absinthii herba, Artemisia absinthium L. (Asteraceae), that induces marked central stimulatory effects, especially when used in the form of liqueur. Frequent and excessive use of this drug can cause intoxicated states accompanied by clonic convulsions among other serious consequences (Bielenberg 2007). 

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