# The Development and Characterization of a Novel Prickly Pear–Grape Distilled Spirit

## TL;DR

A new distilled spirit made from prickly pear and Cypriot grapes was developed and found to have enhanced bioactive compounds and consumer appeal.

## Contribution

The paper introduces a novel prickly pear–grape distilled spirit and evaluates its physicochemical and sensory properties.

## Key findings

- Yellow prickly pear spirits had the highest flavonoid content (5.56 mg/L quercetin).
- Yellow 59% v/v spirits showed elevated levels of manganese, cobalt, and nickel.
- Yellow 59% v/v spirits were most preferred by consumers, scoring 9.7/10 for overall acceptability.

## Abstract

A novel distilled alcoholic beverage was produced by fermenting yellow and red prickly pear (Opuntia ficus-indica) fruits with two Cypriot grape varieties (Mavro and Xynisteri), followed by traditional distillation. Two spirit variants (45% and 59% v/v alcohol) were prepared and assessed for physicochemical properties, antioxidant capacity, methanol, phenolic and flavonoid content, mineral composition, volatile profile, and sensory characteristics. Both spirits exhibited a pH of 3.83, total titratable acidity of 0.113% (expressed as citric acid), and methanol content between 0.38–1.85 g/hL of 100% v/v alcohol. Prickly pear addition enhanced the bioactive composition, with the yellow variant showing the highest flavonoid content (5.56 mg/L quercetin) compared to control zivania. Antioxidant activity (FRAP assay) ranged from 1.00 to 1.49 mg FeSO4/L. Mineral analysis revealed elevated manganese, cobalt, and nickel in yellow (59% v/v) spirits, while red variants contained higher aluminum, platinum and magnesium. Volatile profiling showed increased ester and alcohol levels in 59% v/v beverages, with yellow spirits enriched in fruity esters (e.g., ethyl acetate). Sensory testing confirmed a greater consumer preference for prickly pear beverages, particularly yellow (59% v/v), which achieved a score of 9.7/10 for overall acceptability. These findings highlight the potential of prickly pear to contribute to the chemical composition and sensory complexity of grape-based distilled spirits.