2009_Book_FoodChemistry

936 20 Alcoholic Beverages
Allasch, a special aromatic alcohol- and sugarrich
caraway liqueur with at least 40% by volume alcohol.
Ice liqueur, which is mixed and drunk with ice
(e. g., lemon ice liqueur), and has an extract content
of at least 30 g/100ml and a minimum alcohol
content of 35% by volume.
Gold water, a spice liqueur containing gold leaf
as a characteristic ingredient.
Fragrant vanilla liqueur, the aroma of which is derived
exclusively from pod-like vanilla capsules
(vanilla beans).
Honey liqueur (“Baerenfang”, “Petzfang”, the
“bear traps”) has at least 25 kg of honey in 100 l
of end-product.
Swedish punch is made of arrack and spices and
has an alcohol content of at least 25%. Cocoa,
coffee and tea liqueurs are made from the corresponding
extracts of raw materials. Emulsion
liqueurs are chocolate, cream and milk liqueurs,
mocca with cream liqueur, egg liqueur (the egg
cream, “Advokat”), egg wine brandy, and other
liqueurs with eggs added. The widespread and
common egg liqueur is made from alcohol, sucrose
and egg yolk. Herb, spice and bitter liqueurs
are made from fruit saps and/or plant parts, natural
essential oils or essences, and sugar. Examples
are anise, caraway, curacao, peppermint, ginger,
quince and many other liqueurs.
20.3.4 Punch Extracts
Punch extracts or punch syrups, known simply as
punch, are concentrates which are diluted before
they are drunk. Rum or arrack punches contain
5% rum or 10% arrack, calculated relative to the
total alcohol content. Aromatization with artificial
rum or arrack essences, or with fruit ethers or
esters, is not commonly done.
20.3.5 Mixed Drinks
Mixed drinks or cocktails are mixtures of liquors,
liqueurs, wines, essences, fruit and plant extracts,
etc.
Mixed drinks include alcopops, i. e., sweet drinks
made by mixing lemonade with distilled alcohol,
beer or alcoholic drinks. The alcohol content
is between 2.5 and 7% by volume. This category
also includes instant drink powders, which
mainly consist of sugar, acidifiers, aromas and
coloring substances. The alcohol is adsorbed on
a sugar/dextrose matrix. If the powder is dissolved
in water as instructed, a drink with an alcohol
content of 4.8% by volume is obtained.
20.4 References
Bluhm, L.: Distilled beverages. In: Biotechnology
(Eds.: Rehm, H.J., Reed, G.), Vol. 5, p. 447, Verlag
Chemie: Weinheim. 1983
Fritsch, H.T., Schieberle, P.: Identification based on
quantitative measurements and aroma recombination
of the character impact odorants in a Bavarian
Pilsner-type beer. J. Agric. Food Chem. 53,
7544 (2005)
Guth, H.: Identification of character impact odorants of
different white wine varieties. J. Agric. Food Chem.
45, 3022 (1997)
Guth, H.: Quantitation and sensory studies of character
impact odorants of different white wine varieties.
J. Agric. Food Chem. 45, 3027 (1997)
Guth, H.: Comparison of different white wine varieties
in odor profiles by instrumental analysis and sensory
studies. In: Chemistry of Wine Flavor. ACS Symp.
Ser. 714, 39 (1998)
Hamberg, M.: Trihydrooctadecenoic acids in beer: qualitative
and quantitative analysis. J. Agric. Food
Chem. 39, 1568 (1991)
Hardwick, W.A.: Beer. In: Biotechnology (Eds.: Rehm,
H.-J., Reed, G.), Vol. 5, p. 165, Verlag Chemie:
Weinheim. 1983
Herraiz, T, Ough, C.S.: Chemical and techological
factors determining tetrahydro-β-carboline-3-carboxylic
acid content in fermented alcoholic
beverages. J. Agric. Food Chem. 41, 959 (1993)
Hillebrand, W.: Taschenbuch der Rebsorten. 5. edn.,
Zeitschriftenverlag Dr. Bilz and Dr. Fraund KG.:
Wiesbaden. 1978
Hoffmann, K.M.: Weinkunde in Stichworten. 3. edn,
Verlag Ferdinand Hirt: Unterägeri. 1987
Jounela-Eriksson, P.: The aroma composition of distilled
beverages and the perceived aroma of whisky.
In: Flavor of foods and beverages (Eds.: Charalambous,
G., Inglett, G.E.), p. 339, Academic Press: New
York. 1978
Kreipe, H.: Getreide- und Kartoffelbrennerei. 3. edn.,
Verlag Eugen Ulmer: Stuttgart. 1981
Lafon-Lafourcade, S.: Wine and brandy. In: Biotechnology
(Eds.: Rehm, H.-J., Reed, G.), Vol. 5, p. 81,
Verlag Chemie: Weinheim. 1983