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Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars

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Figure

Fig. 1. Typical gas chromatogram of currant spirit  distillate with direct injection: 1, acetaldehyde;  2, ethyl acetate; 3, methanol; 4, ethanol; 5, 1-propanol;  6, 2-methyl-1-propanol; 7, 1-butanol; 8,
Table  4  shows  the  sensory  scores.  All  samples scored 1.0 point for color, 1.0 point for  clearness and 2.0 points for distinction; odor had  the highest score of 5.5 in spirits produced from  the Ben Sarek and Maliing Juel cultivars

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