Authors:
Gabriel Bujancă, Călin Jianu, Nicoleta Gabriela Hădărugă, Ioan David, Ducu Sandu Ștef, Corina Iuliana Megyesi
Volume 30, Issue 4;
Pages: 491-496; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
The aim of this work was to give the analyzed products (different distilled alcoholic beverages from Banat region, Romania) a better appreciation because of the great organoleptic properties they possesses. The finished product specific to Banat, is palinca and is an alcoholic drink with at least 50% vol (alcohol levels), obtained through the specific process of fruit fermentation and double distillation, without the addition of sugar, other sweeteners or synthetic flavors, with natural coloring (from the barrel). These drinks are highly competitive worldwide with other similar products such as whiskey or different American distilled spirits. In order to obtain these distilled beverages we used different types of raw materials such as apricots, quince and peaches. In comparison we described other products well known and consumed in Romania like liqueur, cognac, whiskey, gin, maraschino. After distillation, the palinca must undergo a maturation process at least for six months, in barrels and it is not allowed to touch metal or plastic surfaces, in order to preserve its specific aroma. A very big advantage of this product is that it is a "clean" product, without any additives. In this paper, a case study was carried out regarding the determination of the alcohol concentration (using a densimeter, pycnometer and alcohol meter) as well as the determination of the heavy metal content: Zn, Cu, Pb, Cd from obtained distilled beverages, using the atomic absorption spectrometry method in air-acetylene flame.
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