Franco, Mario Andrea and Versini, Giuseppe and Mattivi, Fulvio and Dalla Serra, Anita and Vacca, Vincenzo and Manca, Gavina (2002) Analytical characterisation of myrtle berries, partially processed products ans commercially available liqueurs. Journal of Commodity Science, Technology and Quality, Vol. 41 (3), p. 143-267. ISSN 1971-4483. Article.
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Characterisation of the chemical and technological variables of the liqueur “Mirto di Sardegna Tradizionale” revealed the complexity of the product. The study concerned the berries, the partially processed product and the commercially available liqueur. The following parameters were analysed: alcohol content, net dry matter, total sugars, reducing sugars, total acidity, ash, total polyphenols, vanillin index, proanthocyanidins, free anthocyanins, flavonols, organic acids, cations, anions, myo-inositol, volatile compounds, the 13C/12C isotopic ratio in some constituents, amino acids and total nitrogen. Particular attention was paid to:
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