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• W2075088087 abstract "Mouro is the spirit beverage that comes from the distillation of fermented fruits of the mulberry tree (Morus nigra L.). Mouro is also the Greek common name of this fruit. Usually, it is used for the production of syrups, jams and jellies. In Greece it is also used for the production of the traditional aromatic mouro distillate. As far as we know it is the first time that such research has been made into mouro distillate. To gain a better perspective of this, we collected helpful information regarding the production process and we also analysed: (a) alcohols, esters and fatty acids by using gas chromatography according to the official method of O.I.V. Alcohols, acetaldehyde and ethyl acetate were analysed with direct injection of the diluted distillate, which contains the internal standard, on a Carbowax 400 + Hallcomid M. 1801 Classic column. The other volatile substances were determined after their extraction from the samples – along with the internal standard – by a mixture of solvents; the extract is injected in a capillary column CP Wax 57 CB. (b) mineral compounds, using atomic absorption spectrometry with flame for Fe, Ca and Cu and with graphite furnace for Pb and (c) the pH values throughout using standard methods. From our point of view, it would be particularly valuable, firstly to provide data for the safety of mouro distillate for human consumption, specially regarding methanol and heavy metal (Cu and Pb) levels and secondly, to form conclusions from any essential results which might have an impact on the quality of this product. The alcoholic title, even though it meets – except for one sample – the official minimum limit of 37.5% vol. it varies substantially from 35.48 to 45.59% vol. Methanol, acetaldehyde, ethyl acetate and ethyl lactate, which at high concentration can affect negatively the quality of the distillates, vary from 107 to 198, from 21 to 79.4, from 6.2 to 1031.7 and from traces to 51.21 g/hl AA, respectively. However, in most cases, these concentrations remain low comparing to the official limits or to qualitative thresholds. Mineral concentrations, mainly that of lead, presented significant fluctuations; the measured levels, however, do not pose a threat for consumer safety. On the other hand, the desirable concentrations of the higher alcohols (>140 g/hl AA), the favorable esters, such as ethyl octanoate (1.3 g/hl AA) and ethyl decanoate (1.4 g/hl AA) and, mainly, the relatively high concentrations of 2-phenylethanol (traces to 12.73 g/hl AA) seems to distinguish the mouro distillate. All these observed differences show that our goal should, also, be a better standardization process and a standard quality of this spirit. Areas, where a better quality control should be applied, are the fermentation and storage procedures, the distillation and the good condition of the alembics used." @default.
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• W2075088087 date "2004-08-01" @default.
• W2075088087 modified "2023-10-07" @default.
• W2075088087 title "Characterization and safety evaluation of the traditional Greek fruit distillate “Mouro” by flavor compounds and mineral analysis" @default.
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• W2075088087 doi "https://doi.org/10.1016/j.foodchem.2003.11.006" @default.
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