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tion reached 70 eV. The concentrations of ethyl carbamate
in the examined samples were determined based on a calibration
curve. The recovery of ethyl carbamate ranged between
90–104 %, and detection limit was 0.01 mg/l.
Statistical analysis
Triplicate samples were prepared for each determination
listed above. Students t-test was used to evaluate data distribution.
The statistical analyses (means, standard deviation,
Pearson’s coefficient of correlation (r), Student t-test,
were carried out using Origin 6.0 software.
Results and discussion
The quantitatively significant group of fermentation byproducts
represent higher alcohols. The concentration of
isobutyl and isoamyl alcohols in unaged spirits ranged between
1.32 g in plum spirit and 1.67 g/l alcohol 100 % (v/v)
in aronia spirit. As can be seen in Table 1, the proof differences
in tested spirits had no statistically significant effect
on the changes in higher alcohol contents during maturation
(p > 0.20). After 9 weeks of maturation, the concentration
of higher alcohol increased of ca. 16–30 % in spirits
aged at 20 °C, and of 29–48 % in distillates aged at 40 °C.
The following results are in line with the study of Mangas
et al. 12) , who explained these changes on the basis of the
acid catalysed transesterification reaction resulting from the
nucleophilic characteristic of the major component of the
spirits, namely ethanol.
The next compound of by-products of fermentation is
acetaldehyde (Tab. 2), as representative of carbonyl compounds.
The concentration of acetaldehyde (0.143 g/l alcohol
100 % (v/v)) in unaged aronia spirit was higher than in
plum spirit (0.085 g/l alcohol 100 % (v/v)).
A significant increase in acetaldehyde content was observed
in all spirit samples during maturation (p < 0.001), especially
at the first period of 3 weeks. After this time the sam-
Tab. 1 Content changes of higher alcohols (isobutyl and isoamyl alcohol) in fruit spirits during
maturation
Concentration of higher alcohols [g/l alcohol 100 % (v/v)]
Sample [%, v/v] 45 55 65 55
Maturation time
[weeks]
20 °C 40°C
0 1.32±0.08 (P)
1.67±0.11 (A)
3 1.45±0.08 (P)
1.84±0.12 (A)
6 1.62±0.10 (P)
1.89±0.12 (A)
9 1.72±0.12 (P)
1.97±0.15 (A)
P: plum sprit; A: aronia spirit
1.32±0.08 (P)
1.67±0.11 (A)
1.41±0.07 (P)
1.87±0.12 (A)
1.59±0.10 (P)
1.81±0.10 (A)
1.77±0.12 (P)
1.94±0.13 (A)
1.32±0.08 (P)
1.67±0.11 (A)
1.44±0.06 (P)
1.82±0.12 (A)
1.67±0.10 (P)
1.91±0.15 (A)
1.87±0.12 (P)
1.98±0.15 (A)
ples of matured spirits showed an increase in acetaldehyde
concentrations, over 2-fold in plum spirits and of 59–74 %
in aronia spirits. The results are in accordance with the effects
described by Nielepkowicz-Charczuk et al. 13) .
Statistical methods applied for the description of relationships
between the concentration of ethyl alcohol and the
content of acetaldehyde in spirits after maturation failed
to demonstrate any significant correlation (plum spirits r =
–0.866; aronia spirits r = –0.544).
The maturation at 40 °C influenced on the changes of
acetaldehyde levels in investigated spirits, particularly after
3 weeks of aging. The increase of 74 % in aronia spirit and
over 2-fold in plum spirit was observed.
Throughout maturation, acetaldehyde is produced directly
from ethanol, but it is then oxidized into acetic acid, and
its interaction with ethanol resulting in the production of
acetal should be taken into consideration 12) .
As can be seen in Table 3, the methanol concentrations decresed
(p < 0.01) in all samples, probably as a consequence
of different simultaneous processes: diffusion, evaporation,
oxidation to formaldehyde, esterification and acetal transformation.
It is generally accepted that methanol is not a byproduct
of microorganism’s fermentation, but its occurrence
is due to hydrolysis of pectic substances. We initially found
a higher methanol level (0.193 g/100 ml alcohol 100 % (v/
v)) in plum spirits than in aronia spirit (0.115 g/100 ml alcohol
100 % (v/v)). The aronia berries are rich in anthocyanides
which can curb activity of pectinoesterase.
The established differences in ethanol content in fruit spirits,
which ranged from 45 to 65 % (v/v), had no effect on
methanol level (p > 0.20) during maturation. The highest
decrease of methanol content was observed in fruit spirits
aged at 40° C. After 9 weeks of maturation the methanol
concentrations were as follows: 0.095 g/100 ml alcohol
100 % (v/v) in plum spirit, and 0.049 g/100 ml alcohol
100 % (v/v) in aronia spirit.
The acidity of unaged fruit spirits ranged between 0.53 g
and 0.65 g acetic acid/l alcohol 100 % (v/v) (Tab. 4). After
3 weeks of maturation, no statistically
1.32±0.08 (P)
1.67±0.11 (A)
1.56±0.08 (P)
1.89±0.15 (A)
1.88±0.10 (P)
1.98±0.15 (A)
1.96±0.10 (P)
2.15±0.17 (A)
significant changes were observed in the
acidity of all the spirits (p > 0.20). At the
next period of aging, the content of acetic
acid in investigated distillates slightly
increased.
The diversification in ethanol content in
spirits from 45 to 65 % (v/v), had no effect
on the changes of acidity levels during
maturation (p > 0.10). The highest decrease
in acetic acid content was observed
in samples of spirits aged at 40 °C. Our
results are in accordance with the ones
described by Sefton 14) and Nielepkowicz-
Charczuk et al. 15) .
Esters of monocarboxylic acids have
been regarded as compounds that exert
290 ı Originalarbeiten Deutsche Lebensmittel-Rundschau ı 104. Jahrgang, Heft 6, 2008