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- Pomegranate liquor preparation and analysisPublication . Galego, Ludovina; Estevinho, Letícia; Silva, José P. daThe pomegranate (Punica granatum L.) liquor has been produced for several centuries in the south of Portugal, mainly in the mountain areas. The “Assaria” variety is the preferred cultivar due to its organoleptic properties and high arils to peel ratio. Wild pomegranates are also widely distributed but, despite the health benefits that have been associated to the fruits, they continue to be unappreciated for consumption. Liquor preparation is a very good alternative for wild pomegranate fruits. We prepared pomegranate liquors by following a maceration procedure using the arils or juice of Assaria and wild pomegranate fruits. Strawberry tree (Arbutus unedo L.) fruit spirits were used to prepare the liquors. At the end of the maceration time 5 day as minimum sugar syrup was added. The maturation period was three months or longer. The obtained liquors showed a very attractive pink colour. The colour and the total polyphenol, as well as the anthocyanin and ellagitannin profiles, were measured at the end of the maceration and maturation times. Wild pomegranates gave rise liquors with more intense pink colour and higher polyphenol contents than the prepared using Assaria fruits. The anthocyanin and ellagitannin profiles also indicated higher contents of polyphenols for liquors prepared using wild pomegranate fruits. When juice is used instead of complete arils during the maceration period punicalin is not present and the consequently total polyphenols is low. The main anthocyanins identified in the liquors were delphinidin-3,5-diglucoside, cyaniding-3,5-diglucoside, delphinidin–3-glucoside, cyaniding–3-glucoside, pelargonidin–3–glucoside; the main ellagitannins were punicalagin and punicalin.
- Preparation of novel distinct highly aromatic liquors using fruit distillatesPublication . Galego, Ludovina; Silva, José P. da; Almeida, Valentim Ribeiro de; Bronze, Maria R.; Boas, Luís V.P>This work describes the preparation of aromatised liquors using deodorised and concentrated fruit distillates. The raw spirits were improved by making a partial deodorisation, using activated charcoal, followed by concentration, using a distiller. The liquors were prepared by a maceration process. The procedure is exemplified using fig distillates to prepare myrtle berry liquors. The acidity, copper, polyphenol and anthocyanin indexes and volatile and anthocyanin profiles were monitored in each preparation step. The concentration process increased the ethanol proof to 75% v/v and decreased the acidity and the copper content. The partial deodorisation decreased the levels of high molecular weight volatiles, while the content of lower molecular weight compounds that contribute to flavour was maintained. Delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside and malvidin-3-O-glucoside were the major anthocyanins.
- Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquorsPublication . Galego, Ludovina; Jockusch, Steffen; Silva, José P. daThis work reports on the preparation of new aromatic pomegranate liquors by maceration of pomegranate juice and arils in Arbutus unedo L. distillate. The volatile, anthocyanin and ellagitannin profiles were monitored after each step. Aromatic compounds of pomegranates, such as limonene, 1-hexenol and trans-caryophyllene, were detected in trace levels and showed little contribution to the liquor aroma. The main volatiles of the liquors, namely isobutanol, isopentanols, vitispiranes and volatile esters, are given by the fruit distillate. The anthocyanin contents of the pomegranate juice were around 135mgL1 but decreased to about 5% of this value in the final liquors. Anthocyanin diglucoside compounds showed higher stability than their monoglucoside analogs. Punicalagins and punicalins showed contents between 80 and 135mgL1, depending on the used starting pomegranate material. These ellagitannins account for 60% of the total polyphenols. The procedure can be used to prepare aromatic pomegranate liquors with high polyphenol content.