Cause of and methods to reduce methanol content of Tsicoudia, Tsipouro and Ouzo

Abstract

Summary Methanol of Greek beverages Tsicoudia, Tsipouro and Ouzo was determined. Most grape cultivars gave 700‐1700mgl ‐1 methanol in Tsicoudia and Tsipouro. Grapes Liatico, Sultana and Cardinal usually produce less than 1000mgl ‐1 . Methanol in products obtained by single distillation of wines was lower than 31% of the concentration in products obtained from wines fermented and distilled in the presence of grape skins. Heat treatment of must also further reduced methanol when heat was applied to must in the absence of grape skins. Double distillation and rejection of the first part of distillate did not result in any reduction of methanol.