The paper aims to show the wood and fruit embedding technology in fruit distillates. The influences of mulberry wood on the antioxidant and esters content of plum distillates, and that of poplar wood on apple distillates, as well as cherry and pear additions to plum distillates were studied by UV-VIS spectra. An absorption maximum in the range of 271-277 nm was attributed to gallic acid, a polyphenolic compound. The absorbance values in this range were higher for the samples of fruit distillates maturated with mulberry and poplar wood and also for the samples maturated with cherries and pears showing the increase of polyphenolic compound content. The amount of esters expressed as ethyl acetate increased in the case of maturation of the fruit distillates with cherries and pears with positive effect on aroma characteristics of fruit distillates
MENU
