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Physicochemical characterization of Pommeau de Normandie: establishing a relationship between metal contents and turbidity of the Pommeau samples

Haider, Waqar, Delahaie, Sophie, Saint-Clair, Jean-François, Hayat, Akhtar, Barillier, Daniel, Ledauphin, Jérôme
European food research & technology 2014 v.239 no.4 pp. 567-575
analytical methods, apples, beverages, calcium, ethanol, magnesium, malic acid, mixing, pH, reducing sugars, sodium, statistical analysis, turbidity, France
Pommeau is a traditional beverage of France which is elaborated by mixing Calvados and clarified apple must. In this study, this beverage was physicochemically characterized for the first time by different analytical methods. Pommeau contains a mean content of ethanol around 16.3 % (v/v) while pH values are observed between 3.9 and 4.3. Total and volatile acidities are rather low if they are compared to other beverages, and this is correlated with relatively low quantities of malic acid (around 1.5 g/L) and high concentrations of reducing sugars (79–109 g/L). Alkali and alkaline earth metals (K, Na, Ca and Mg) are dominant in concentration as compared to the other metals. Pommeau is a sweet beverage which reflects that producers are selecting higher proportions of sweet apples and lower proportions of acidic apples. The concentration of metals may be correlated to the turbidities of Pommeau samples up to some extent. The statistical analyses have shown the association of metals with more turbid sample.