Distillates composition obtained of fermented Arbutus unedo L. fruits from different seedlings and clonal plants

• Autor(a) principal: Caldeira, I.
• Data de Publicação: 2019
• Outros Autores: Gomes, F., Mira, Helena, Botelho, G.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.15/2767
• topic: Arbutus unedo; Clonal plants; Seedlings; Distillates; Volatile composition; Medronho; Destilação; Composto volátil

The fruits of Arbutus unedo L., a shrub that grows spontaneously in countries around the Mediterranean basin, are traditionally harvested and used for the production of a distilled spirit. The main objective of this work is to compare the chemical profile of distillates obtained from fermented A. unedo fruits. Fifteen distinct distillates were obtained from ten clones and five seedlings, and they were evaluated, based on their physicochemical characteristics. An evident effect of plant propagation type (clone or seeds) on correspondent spirits analytical profile was not clearly achieved. However, the distillate composition variability seems connected to the plants variability. Furthermore, high significant effect of distillation time in all the variables measured was found, corroborating the importance of the splitting of the distillation fractions, as a good manufacturing practice. Regarding methanol, a harmful volatile compound, all the distillates obtained from the different clones or seedling fruits respected the legal limitations. From the principal component analysis, the first component seems to separate the distillates based on the pH and isobutanol, isoamyl alcohols and 2-phenylethanol which are the variables that presented the highest contributes to this component. The differences between the legal requirements and the amounts The high analytical quality, that some of the distillates showed, can be used by producers as a criterion to be considered in the future choice of plants to be implemented in new A. unedo orchards. in these distillates could result from differences in the alcoholic fermentation microbiota.