Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition

摘要: Abstract Koumaria is the common name of bushy shrub Arbutus unedo L., also known as strawberry tree. Its fruits are round, fleshy and red colored at full maturity. They mainly used for production an aromatic traditional distillate, named Koumaro. To gain a better understanding this product, we gathered information regarding its process analyzed volatile substances by gas chromatography (GC) according to official method Office International de la Vigne et du Vin (OIV), mineral compounds atomic absorption spectrometry (AAS), sugar content fruit pH level using standard methods. The has high mean 24.6 °Brix, while distillate alcoholic title with value 39.4% vol, but great variations. Methanol content, generally, lower than limit 1000 g/hL. Absolute alcohol (AA) higher values satisfy qualitative demands 140 g/hL AA. Isovaleric acid was found in concentrations compared other distillates. Substances which can cause health hazards (e.g., estragol) or organoleptic faults acetaldehyde, ethyl acetate, lactate, diethyl succinate) were their respective limits thresholds. Furthermore, very low Cu, Pb along Ca Fe indicate good maintenance alembics do not pose threat consumer safety. Since variations composition observed, standardization required achieve control levels above well ethanol concentration, vary many Areas where quality should be applied fruit, fermentation storage process, distillation condition equipment.