Does Embracing New Approaches in Homemade Fruit Spirit Production Lessen Consumer Health Risks?
Katarina Bijelić, Ljilja Torović, Boris Milijašević, Nebojša Kladar, Nebojša Stilinović, Branislava Srđenović Čonić

TL;DR
Using a dephlegmator in homemade fruit spirit production reduces methanol levels but doesn't fully eliminate health risks from other compounds.
Contribution
The study evaluates the impact of dephlegmator use in small-scale fruit spirit production on health risk reduction.
Findings
Dephlegmator use lowers median methanol concentrations and narrows its concentration range.
Risk of acetaldehyde remains or increases with dephlegmator use.
Ethyl acetate and higher alcohols do not pose significant health risks regardless of dephlegmator use.
Abstract
Fruit spirits have roots in traditions across Eastern and Central Europe. Homemade/unrecorded spirits are typically produced under inconsistent conditions, leading to inconsistent product quality. From the safety aspect, great concentration variability of exclusively harmful substances (methanol and acetaldehyde) and compounds with either favorable or hazardous properties (ethyl acetate and higher alcohols), depending on their amount, must be considered. An option to ensure their safety could be a dephlegmator, a central component in column distillation systems. To determine whether such an approach in small-scale spirit production lessens the health risks from harmful volatile compounds, 35 fruit spirits were investigated using HSS-GC-FID. Dephlegmator usage was associated with lower median methanol concentrations (1878 vs. 3723 mg/L p.a.) and a narrower concentration span. The…
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Taxonomy
TopicsAlcohol Consumption and Health Effects · Fermentation and Sensory Analysis · Advanced Chemical Sensor Technologies
