Evaluation of the quality parameters of distillates and macerates produced from black chokeberry (Aronia melanocarpa)
DOI:
https://doi.org/10.5219/scifood.121Keywords:
black chokeberry, fermentation, distillate, maceration, methanol, sensory analysisAbstract
The study aimed to design an optimal technological process for preparing mash from black chokeberry (Aronia melanocarpa) for fruit distillate production. The cultivar Galicjanka (harvest 2024) was used. Three variants were evaluated: (1) mash with added sucrose and water, (2) mash without sucrose and water, and (3) maceration of pulp in apple distillate (52% vol. ethanol) without fermentation or distillation. The following parameters were analyzed: methanol content, non-volatile soluble substances, higher alcohols, and sensory quality. Technological interventions during mash preparation, particularly the addition of water, enzymes, and sucrose, significantly influenced distillate quality. The highest methanol content was found in the variant without sucrose and water (2.754 g/L a.a.), while the lowest was in the macerated sample (0.238 g/L a.a.). Non-volatile soluble substances were highest in the macerated variant (56.09 g/L a.a.) and lowest in the fermented variant without additives (<0.002 g/L a.a.). The highest sensory score was achieved by the macerated variant (42.5 points), followed by the variant with added sucrose and water (42.0 points), which also showed low methanol levels and a more balanced sensory profile. These findings support the broader use of chokeberry in distillate and macerate production and highlight the importance of optimizing technological parameters, especially when preserving bioactive compounds.
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