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Arbutus Unedo L. Fruit Distillate from Tradition to Innovation

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INCREaSE (INCREaSE 2017)

Abstract

Arbutus unedo L. fruit distillate (well-known Portuguese “medronho”) is the most appreciated and traditional distillate produced in Algarve. It is recognized by the European Council Regulations no 1576/89 and no 110/2008 and will have a Protected Geographical Indication in the next European Council Regulation.

The direct flame alembic, like the Arabic model is the most used by traditional producers until today. In the 20th century steam alembic with columns among 250–350 L capacity began to be used in the industry. With this alembic model it was possible to produce twice distillate in a half time and with higher volatile compounds. However, this evolution is still not good enough for the current quality requirements.

New and larger distilleries prepared according all food safety standards and equipped with modern fermenters and alembic containing rectification columns are developing. This work is the first study comparing the characteristics of the distillates obtained from the same fermented mass but distilled in two different systems.

The obtained distillates are analytically compared using GC–FID, GC–MS and other physical-chemical analyses according to the distillates standards.

The new distillation system produced distillates with more the 10% reduction of methanol and more than 50% reduction of total acidity.

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Acknowledgements

Authors appreciates the support of Project funded by PSUALG/Soc. Agroind. Medronhito do Caldeirão, PEP: 4400PSNAO10093 from the European Project FEDER.

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Authors and Affiliations

  1. Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139, Faro, Portugal

    Ludovina Galego, Vera Francisco & Isabel Ratão

  2. MeditBio, Universidade do Algarve, Campus de Gambelas, 8005-139, Faro, Portugal

    Ludovina Galego & Isabel Ratão

Authors
  1. Ludovina Galego
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  2. Vera Francisco
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  3. Isabel Ratão
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Corresponding author

Correspondence to Ludovina Galego .

Editor information

Editors and Affiliations

  1. Institute of Engineering, University of Algarve, Faro, Portugal

    António Mortal

  2. Institute of Engineering, University of Algarve, Faro, Portugal

    Jaime Aníbal

  3. Institute of Engineering, University of Algarve, Faro, Portugal

    Jânio Monteiro

  4. Institute of Engineering, University of Algarve, Faro, Portugal

    Cláudia Sequeira

  5. Institute of Engineering, University of Algarve, Faro, Portugal

    Jorge Semião

  6. Institute of Engineering, University of Algarve, Faro, Portugal

    Manuela Moreira da Silva

  7. Institute of Engineering, University of Algarve, Faro, Portugal

    Miguel Oliveira

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Galego, L., Francisco, V., Ratão, I. (2018). Arbutus Unedo L. Fruit Distillate from Tradition to Innovation. In: Mortal, A., et al. INCREaSE . INCREaSE 2017. Springer, Cham. https://doi.org/10.1007/978-3-319-70272-8_10

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  • DOI: https://doi.org/10.1007/978-3-319-70272-8_10

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-70271-1

  • Online ISBN: 978-3-319-70272-8

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