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Tab. 5 Content changes of esters in fruit spirits during maturation
Concentration of ethyl acetate [g/l alcohol 100 % (v/v)]
Sample [%, v/v] 45 55 65 55
Maturation time
[weeks]
20 °C 40 °C
0 1.34±0.10 (P)
0.11±0.10 (A)
3 0.69±0.05 (P)
0.84±0.06 (A)
6 0.60±0.05 (P)
0.84±0.07 (A)
9 0.60±0.05 (P)
0.79±0.07 (A)
P: plum sprit; A: aronia spirit
Tab. 6 Content changes of cyanic acid in fruit spirits during maturation
Concentration of cyanic acid [g/l alcohol 100 % (v/v)]
Sample [%, v/v] 45 55 65 55
Maturation time
[weeks]
20 °C 40 °C
0 0.59±0.05 (P)
1.25±0.09 (A)
3 0.55±0.05 (P)
1.16±0.07 (A)
6 0.43±0.04 (P)
1.17±0.07 (A)
9 0.43±0.04 (P)
1.05±0.06 (A)
P: plum sprit; A: aronia spirit
0.59±0.05 (P)
1.25±0.09 (A)
0.55±0.05 (P)
1.11±0.07 (A)
0.43±0.04 (P)
1.02±0.06 (A)
0.43±0.04 (P)
1.05±0.06 (A)
0.59±0.05 (P)
1.25±0.09 (A)
0.50±0.05 (P)
1.09±0.08 (A)
0.40±0.04 (P)
1.04±0.07 (A)
0.33±0.03 (P)
0.95±0.06 (A)
Tab. 7 Content changes of ethyl carbamate in fruit spirits during maturation
tion after 9 weeks of maturation was also found. The values
of Pearson`s index (r), ranging from 0.9608 in plum spirits
to 0.9978 in aronia spirits, proved the satisfactory accuracy
of this description. Under extreme maturation conditions
(40 °C), the ethyl carbamate content increase turned out to
be ca. 62 % on average. Our results are in accordance with
the study of Mildau et al. 2) and Tegmo-Larsson et al. 18) .
0.59±0.05 (P)
1.25±0.09 (A)
0.05±0.005 (P)
0.46±0.06 (A)
0.03±0.004 (P)
0.30±0.04 (A)
0.03±0.004 (P)
0.05±0.006 (A)
Concentration of ethyl carbamate [g/l alcohol 100 % (v/v)]
Sample [%, v/v] 45 55 65 55
Maturation time
[weeks]
20 °C 40 °C
0 0.13±0.01 (P)
0.25±0.02 (A)
3 0.14±0.01 (P)
0.25±0.03 (A)
6 0.13±0.01 (P)
0.25±0.03 (A)
9 0.13±0.01 (P)
0.26±0.03 (A)
P: plum sprit; A: aronia spirit
1.34±0.10 (P)
0.11±0.10 (A)
0.62±0.04 (P)
0.89±0.06 (A)
0.59±0.04 (P)
0.90±0.06 (A)
0.63±0.04 (P)
0.82±0.07 (A)
0.13±0.01 (P)
0.25±0.02 (A)
0.15±0.01 (P)
0.27±0.03 (A)
0.16±0.02 (P)
0.30±0.03 (A)
0.16±0.02 (P)
0.31±0.03 (A)
1.34±0.10 (P)
0.11±0.10 (A)
0.77±0.04 (P)
0.84±0.07 (A)
0.63±0.04 (P)
0.86±0.06 (A)
0.67±0.04 (P)
0.81±0.07 (A)
0.13±0.01 (P)
0.25±0.02 (A)
0.16±0.01 (P)
0.27±0.03 (A)
0.17±0.02 (P)
0.32±0.03 (A)
0.17±0.02 (P)
0.35±0.03 (A)
1.34±0.10 (P)
0.11±0.10 (A)
0.58±0.04 (P)
0.85±0.07 (A)
0.49±0.04 (P)
0.72±0.05 (A)
0.45±0.04 (P)
0.61±0.05 (A)
0.13±0.01 (P)
0.25±0.02 (A)
0.18±0.01 (P)
0.32±0.03 (A)
0.17±0.02 (P)
0.32±0.03 (A)
0.22±0.02 (P)
0.39±0.03 (A)
The concentrations of ethyl carbamate in
fruit spirits after 9 weeks of maturation
in the presence of oak shavings ranged
from 0.13 mg to 0.22 mg/l alcohol 100 %
(v/v) in plum spirits and from 0.26 mg to
0.39 mg/l alcohol 100 % (v/v) in aronia
spirits, thus meeting the requirements of
German and Canadian standards established
for distillates made of stone fruits
(0.4 mg/l) 5) .
Acknowledgements
The study was financed by the State
Committee for Scientific Research (KBN)
under a research Project No. 2P06T 007
26.
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292 ı Originalarbeiten Deutsche Lebensmittel-Rundschau ı 104. Jahrgang, Heft 6, 2008