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Research Paper | Food Science | Mozambique | Volume 12 Issue 7, July 2023 | Rating: 4.9 / 10

Quality of Distilled Beverages Marketed in Maputo City

Antonio El?sio Jose | Ernesto Boavida Machango | Rodrigues Rosario Tranaquela

Abstract: The production of distillate can be summarized in stages such as raw material preparation, transportation, storage, milling, fermentation and distillation. It can, still, suffer aging in wooden containers, bottled and marketed. The present study had as objective the physicochemical evaluation of distilled drinks commercialized in the city of Maputo, quantifying the volatile acidity, by the difference method; alcoholic content, using the method of relative density at 20?C; methanol, through the oxidation of the methanol in the sample; fixed acidity, by volumetry; total acidity, by the titration method and dry extract by gravimetry. Three brands were analyzed, from local industries in Maputo, consisting of Gin, Liquor, and Whisky. As a result, it was observed a variation of alcoholic degree from 0.01 to 1.10 v/v%, total acidity of up to 0.50 mg of tartaric acid/100 ml, fixed acidity ranging from 0.10 to 1.26 mg of tartaric acid/100 ml, and all samples were free of methanol and volatile acidity. This study concluded that the distilled spirits sold in Maputo city meet the quality standards for alcoholic beverages, and are therefore fit for consumption.

Keywords: alcoholic beverages, quality control, physicochemical analysis and fraud, Quality of distilled beverages marketed in city of Maputo

Edition: Volume 12 Issue 7, July 2023,

Pages: 1305 - 1308