Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.)

摘要: Abstract Traditional alcoholic beverages produced from fermented grape pomaces ( Vitis vinifera L.) are very popular in Greece and many other Mediterranean countries some times consumed large amounts daily. Acetaldehyde methanol two important toxic volatile compounds wine beverages, that formed during pomace fermentation. The EU regulation 1576/89 fixed common analytical composition limits for those volatiles (1000 g/hL AA 73–500 g/hl acetaldehyde. In this study the major compounds, acetaldehyde, were determined varietal distillates. Twelve of most Greek varieties, six white red, used production distillates collected ten equal volume fractions. Grape analysed by gas chromatography with f1ame ionization detector (FID) using pentanol-3 as an internal standard. concentrations these well their changes distillation measured. It should be also pointed out compound, acetaldehyde was detected far below acceptable legal limits. results may useful risk assessment methanol.