Preprint Article Version 1 This version is not peer-reviewed

Chemical characterization of craft Filuferru spirit from Sardinia, Italy

Version 1 : Received: 15 July 2018 / Approved: 16 July 2018 / Online: 16 July 2018 (09:23:20 CEST)

A peer-reviewed article of this Preprint also exists.

Langasco, I.; Caredda, M.; Sanna, G.; Panzanelli, A.; Pilo, M.I.; Spano, N.; Petretto, G.; Urgeghe, P.P. Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy. Beverages 2018, 4, 62. Langasco, I.; Caredda, M.; Sanna, G.; Panzanelli, A.; Pilo, M.I.; Spano, N.; Petretto, G.; Urgeghe, P.P. Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy. Beverages 2018, 4, 62.

Journal reference: Beverages 2018, 4, 62
DOI: 10.3390/beverages4030062

Abstract

Traditional Filuferru is an ancient spirit from Sardinia, Italy, usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of craft Filuferru samples has been accomplished in terms of evaluation of the alcoholic strength, qualitative and quantitative GC-MS analysis of the volatile composition of the distillate, and its trace element composition by means a ICP-MS method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e. the Italian distilled spirit most close to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

Subject Areas

Filuferru; spirit; distillation; grape marc; volatile compounds; copper; trace elements; GC-MS; ICP-MS; PCA

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