ANALYTICAL STUDY OF APPLE LIQUEURS

In the present work the composition of apple liqueurs has been analyse d, since the consumption of these beverages in Spain has increased dur ing the last years. Twenty-five samples, belonging to the most represe ntative five brands of the Spanish market have been analysed. The foll owing determinations were carried out: alcoholic grade, total acidity, methanol, furfurol, dry extract, reducing sugars, sucrose, ash contac t, macroelements (Na, K, Ca, Mg) and microelements (Cu, Fe, Mn, Zn). T hese parameters enable the quality evaluation of these beverages and c ontribute to their characterization with respect to the fruit used in their elaboration. To complete the experimental study, a BMDP 7M discr iminant statistical analysis has been applied to the results obtained. The variables that best discriminate the groups have been determined and all the samples have been classified and differentiated.