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

Waqar Haider 1, 2 Sophie Delahaie 2 Jean-François Saint-Clair 2 Akhtar Hayat 3 Daniel Barillier 2 Jerome Ledauphin 2
1 Department of Chemistry
2 ABTE - Aliments Bioprocédés Toxicologie Environnements
3 IMAGES - Institut de Modélisation et d'Analyse en Géo-Environnement et Santé
Abstract : 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.
Keywords : Acidity Metals Physicochemical characterization Pommeau Sugars Turbidity
Type de document :
Article dans une revue
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https://hal-normandie-univ.archives-ouvertes.fr/hal-02148955
Contributeur : Jérôme Ledauphin <>
Soumis le : jeudi 6 juin 2019 - 00:20:15
Dernière modification le : mercredi 23 octobre 2019 - 14:16:07

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COMUE-NORMANDIE | UNIV-PERP | UNIROUEN | UNICAEN

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Waqar Haider, Sophie Delahaie, Jean-François Saint-Clair, Akhtar Hayat, Daniel Barillier, et al.. Physicochemical characterization of Pommeau de Normandie: establishing a relationship between metal contents and turbidity of the Pommeau samples. European Food Research and Technology, Springer Verlag (Germany), 2014, 239 (4), pp.567-575. ⟨10.1007/s00217-014-2252-6⟩. ⟨hal-02148955⟩

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