Comparison between the volatile substances in spirits beverages distilled by two different initial materials of Prunus domestica “Stanley” in an industrial environment

Department of Wine and Beer Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria

^* Corresponding author: mgalabova93@gmail.com

Abstract

Analysis of the chemical composition of volatile substances in two distillates from Prunus domestica “Stanley” cultivated in the village of Rumyantsevo, Lovech, Bulgaria. Production is in an industrial environment, fermentation and distillation are carried out under equal conditions, but on different starting materials. One batch PDS-1 distilled from fermented mash and second batch PDS-2 distilled from fermented juice. The distillation apparatus is equipped with a rectifying column with 4 trays, as well as a water reflux condenser. Determination of congeners in both samples was done by gas chromatography principle OIV-MA-BS-14:2009. Methodology used for measuring alcohol content, cyanide derivatives, furfural and total acidity is according to the requirements of the OIV. In PDS-1 methanol (1094.7 g/hL a.a.) is almost 8% higher than in PDS-2 (1015.8 g/hL a.a.), it was found insignificant increase of furfural content in distillates of PDS-1 than in PDS-2. Concerning esters, aldehydes and higher alcohols the amount in PDS- 1 is significantly higher than in PDS-2, respectively 203.06 g/hL, 14.2 g/hL and 484.6 g/hL in batch fermented with hard particles, and 14.2 g/hL, 8.6 g/hL, 267.9 g/hL in batch produced from fermented juice.