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The objectives of this study were to evaluate the possible ways in which the methanol content in fruit spirits from plums, mirabelles, quetsch, apples and pears could be reduced from the legislatory maximum content of 1500 g/hl pure alcohol to 1200 g/hl p.a. or less without adversely affecting the qualities which determine the commercial value of these products. The experiments were carried out with Williams pears. An analysis of the literature was carried out and different sources of raw materials were evaluated to achieve a relation with the concentration of methanol in the end product. Developments in techniques were investigated to give a realistic indication of lowest possible methanol contents. Further aims are to give practical advice to distillers and identify future research priorities.

Additional information

Authors: ADAM L, Technische Universität München, Lehrstuhl für Allgemeine Lebensmitteltechnologie, Freising-Weihenstephan (DE);VERSINI G, Istituto Agrario di S. Michele a/Adige, Laboratorio di Analisi e Ricerca (IT)
Bibliographic Reference: Report: EN (1994) 139 pp.
Availability: Available from the FAIR Programme Office, European Commission, DG XII, 200 rue de la Loi, B-1049 Bruxelles (BE)
Record Number: 199530202 / Last updated on: 1995-08-10
Original language: en
Available languages: en
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